Tuesday, September 1, 2020

ROASTED BUTTERFLIED CHICKEN WITH HERBS & BUTTER

This chicken is roasted in the oven and will not be flipped over when cooked on a grill. . .it is butterflied instead of spatchcocked.
Spatchcock is where you cut two slits at the end of each breast and tuck the drumsticks through. . .leaving a nice package to flip over with tongs.  The herb mixture spread under the skin of the chicken creates an explosion of flavor.



1 (4 to 5 lb) roasting chicken
1 cup fresh parsley leaves
6 T unsalted butter, softened
2 T freshly squeezed lemon juice
2 T fresh oregano leaves
10 large basil leaves
2 sprigs thyme, leaves removed
1 small sprig rosemary, leaves removed
1 t crushed red pepper flakes
2 T dry sherry
2 cloves, peeled and cut in half
½ t paprika
½ t sea salt
½ t freshly cracked black pepper

Place chicken on a clean work surface, breast-side down. Cut the backbone out with a pair of sharp kitchen shears (save the backbone in the freezer for chicken stock).
Turn the chicken over and push with the heel of your hands at the top of the breast bone to crack it and flatten it further.  Flip over and tuck the wings under.

Preheat oven to 400 degrees F.

In a food processor, add the parsley, butter, lemon juice, oregano, basil, thyme, rosemary, red pepper flakes, sherry, garlic, paprika, salt, and pepper.
Pulse until well combine.  Using a rubber spatula, scrape all of the ingredients into a bowl and set aside.
Using your finger tips, gently open the skin of of the breasts and legs.  Rub half of the herb mixture under the skin of the breasts and legs.
In a small saucepan, melt the rest of the herb mixture and brush all over the chicken.

Bake in oven for 50 to 60 minutes or until the internal temperature of the breast reaches 165 degrees F with an instant read thermometer.

Place on a cutting board and let sit for 10 minutes.  Cut into sections and place on a platter and pour any juices left in the skillet over and serve.

Serves 4




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