Herb Buttered Spatchcocked Chicken

There is something about a roast chicken that instantly soothes. I am always happy whenever dining at a friend’s to be informed that they are ‘just roasting a chicken and throwing together a salad’. There are few combinations more perfect in my eyes. At least I thought that until I cooked this. The recipe came about the night before I was travelling. I had a glut of herbs that needed using and a chicken in the fridge. I had intended to roast it plain and simple but thought I’d pair both together. Cooking a chicken with herbs is no novelty, nor is stuffing the skin with butter. To be entirely honest the latter really should be compulsory when cooking a chicken as the result is utterly delicious.

But it is the combination of herbs that makes this so good. Rosemary and thyme are perfect during the winter. But in the summer it is tarragon, dill, parsley and mint that I am drawn to. There is a fair amount of picking leaves and chopping herbs but the result is well worth it. Make sure you get as much butter under the skin as possible for a more succulent chicken. I’d advise to ask your butcher to spatchcock the chicken for you but I’ve also given instructions for how to do so yourself below.

I serve the chicken with lemony potatoes and a homemade aioli. I’ve yet to have any leftovers when cooking this for friends. Think of it as twist on the humble roast, or perhaps an elevated chicken and chips, but make it. You absolutely will not regret it.

Ingredients

1 medium sized chicken (approx. 2.5kg), spatchcocked
250g butter, at room temperature
25g tarragon leaves, finely chopped
25g dill, finely chopped
25g parsley leaves, finely chopped
20g mint leaves, finely chopped
Zest of 2 lemons
5 garlic cloves, crushed
2 tsp sea salt

Method

Ask your butcher to spatchcock the chicken for you. Or, to do it yourself using the note below.
Place your spatchcocked chicken breast side up onto a large roasting tray.
Finely chop the herbs and combine them with the soft butter, lemon zest, garlic and salt. I find the easiest way to mix it is by hand and then rub it straight onto the chicken but you could also use a fork.
Using your hands push the butter under the skin from the breast and the thighs. Fiddle around until you find an area where you can push through and create a cavity under the skin. Once the butter is in it is very simple to manipulate it down and around the chicken.
Spread the remaining butter all over the chicken ensuring you cover the thighs and legs.
Roast for 45-50 mins until the juices run clear.
Serve on a large platter with the potatoes piled up next to the chicken. Squeeze over fresh lemon juice just before serving. I like to place a few lemon wedges on the platter too. Serve alongside a bowl of aioli.

How to spatchcock a chicken:

You will need some good kitchen shears or strong scissors.
On a flat surface place your chicken breast side down (upside down to the way you would roast it).
Working from the thigh end cut along one side of the breast bone using your shears.
Turn the chicken around and cut down the other side. Remove the backbone and reserve for stock.
Turn the chicken over and you will now have a spatchcocked chicken.

This works well served with these lemon potatoes and aioli.