Kardea Brown Cooks Spatchcocked Chicken
Kardea Brown Cooks Spatchcocked Chicken is a medium American recipe that serves 8. 350 calories per serving. Recipe by Food Network on YouTube.
Prep: 20 min | Cook: 1 hr | Total: 1 hr 35 min
Cost: $27.47 total, $3.43 per serving
Ingredients
- 12 tablespoons Unsalted Butter (softened, cut into pieces)
- 2 tablespoons Fresh Parsley (chopped)
- 1 tablespoon Fresh Thyme (chopped)
- 1 tablespoon Fresh Oregano (chopped)
- 2 lemons Lemon Juice (freshly squeezed)
- 4 cloves Garlic (peeled and crushed)
- to taste Black Pepper (freshly cracked)
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Salt
- 2 tablespoons Dry Sherry
- 2 pieces Whole Chicken (about 4‑5 lb each, backbone removed for spatchcocking)
Instructions
Make Herb Butter
In the food processor combine the softened butter, chopped parsley, thyme, oregano, lemon juice, crushed garlic, black pepper, red pepper flakes, salt and sherry. Pulse until the mixture is smooth and cohesive.
Time: PT5M
Spatchcock the Chickens
Place each chicken breast‑side down on a cutting board. Using kitchen shears, cut along each side of the backbone and remove it. Flip the bird, press firmly on the breast to flatten. Reserve the backbone for stock if desired.
Time: PT10M
Butter Under the Skin
Gently slide your fingers between the skin and meat, creating pockets. Spoon small amounts of the herb‑butter into the pockets, then brush the remaining butter over the entire surface of the chicken.
Time: PT5M
Preheat Oven
Set the oven to 450°F (232°C) and let it fully preheat while you finish prepping the birds.
Time: PT10M
Temperature: 450°F
Cover and Bake (First Phase)
Arrange the two spatchcocked chickens skin‑side up on the roasting pan. Cover tightly with aluminum foil and bake for 20 minutes.
Time: PT20M
Temperature: 450°F
Uncover and Continue Baking
Remove the foil, baste the chickens with pan juices, and return to the oven uncovered. Bake for an additional 40 minutes, basting once halfway through, until the skin is deep golden‑brown and crisp and the internal temperature reaches 165°F (74°C).
Time: PT40M
Temperature: 450°F
Rest and Serve
Remove the chickens from the oven, let rest for 10 minutes before carving. This allows juices to redistribute and the skin to stay crisp.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Gluten-Free, High-Protein, Contains Dairy
Allergens: Dairy
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of Fresh Parsley: Dried parsley (1 tsp)
- Instead of Fresh Thyme: Dried thyme (1/2 tsp)
- Instead of Fresh Oregano: Dried oregano (1/2 tsp)
- Instead of Lemon Juice: Lime juice
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Red Pepper Flakes: Cayenne pepper (1/4 tsp)
- Instead of Dry Sherry: White wine (2 tbsp)
- Instead of Whole Chicken: Turkey breast halves
Equipment Needed
- Food Processor
- Kitchen Shears or Sharp Knife
- Cutting Board
- Roasting Pan
- Aluminum Foil
- Basting Brush
- Oven
- Meat Thermometer (optional)
Critical Steps — Do Not Skip
- Spatchcocking the chickens to ensure even cooking
- Inserting herb butter under the skin for flavor and moisture
- Covering the birds for the first 20 minutes to prevent drying
Chef Tips from the Video
- Pat the chicken skin dry with paper towels before buttering for maximum crispness
- Use a meat thermometer inserted into the thickest part of the thigh for accurate doneness
- Let the chicken rest on a cutting board, loosely tented with foil, to keep the skin from steaming.
Troubleshooting
Skin isn’t crispy after baking
Increase the uncovered baking time by 5‑10 minutes or switch the oven to broil for the last 2‑3 minutes, watching closely.
Chicken is undercooked in the thickest part
Check internal temperature with a meat thermometer; if below 165°F, return to the oven uncovered at 425°F until done.
Butter leaks out and pools in the pan
Make sure the butter is well incorporated and not too liquid; chill the butter mixture briefly before spreading under the skin.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil and place in a freezer bag; keep for up to 2 months.
Room temperature: Do not store at room temperature; refrigerate within 2 hours.
Make-Ahead Tips
- Prepare the herb‑butter mixture up to 2 days ahead and refrigerate; bring to room temperature before using
- Spatchcock the chickens and coat with butter, then cover and refrigerate overnight for even deeper flavor
- The backbone can be saved for stock while the chickens rest
Frequently Asked Questions
What is the cultural significance and history of spatchcock chicken in American cuisine?
Spatchcocking, originally a French term meaning “to split the cock,” was adopted by American home cooks for its ability to reduce roasting time and produce uniformly crisp skin, making it a popular technique for weekend family meals and holiday feasts.
What are the traditional regional variations of spatchcock chicken in the United States?
In the Southern U.S., spatchcock chicken is often seasoned with Cajun spices or a buttermilk brine, while West Coast versions may feature fresh herbs, citrus, and wine‑based marinades like the herb‑butter sauce in this recipe.
How is spatchcock chicken traditionally served in American gatherings?
It is typically presented whole on a platter, carved at the table, and served with sides such as roasted vegetables, mashed potatoes, or a fresh green salad, allowing guests to enjoy both white and dark meat.
What occasions or celebrations is spatchcock chicken traditionally associated with in American culture?
Spatchcock chicken is a go‑to dish for casual weekend dinners, backyard barbecues, and holiday gatherings like Thanksgiving or Christmas when a quicker yet impressive roast is desired.
What makes spatchcock chicken with herb butter special in American cuisine?
The combination of a high‑heat roast that halves cooking time, the infusion of fresh herbs, lemon, and sherry butter under the skin, and the final uncovered crisping creates a juicy, aromatic bird with irresistibly crispy skin—an elevated comfort‑food classic.
What are the most common mistakes to avoid when making spatchcock roast chicken with herb butter?
Common errors include not fully flattening the bird, which leads to uneven cooking; skipping the butter pockets under the skin, resulting in dry meat; and removing the foil too early, which can prevent the skin from becoming crisp.
Why does this spatchcock chicken recipe use a covered bake for the first 20 minutes instead of starting uncovered?
Covering traps steam and keeps the meat moist while the butter melts and flavors the meat; uncovering later allows the skin to dry out and brown, achieving the desired crispness without drying the meat.
Can I make spatchcock roast chicken ahead of time and how should I store it?
Yes. You can spatchcock, butter, and refrigerate the birds, covered, for up to 24 hours. When ready, let them come to room temperature, then bake as directed. Leftovers store in the refrigerator for 3‑4 days or freeze for up to 2 months.
What texture and appearance should I look for when the spatchcock chicken is done?
The skin should be deep golden‑brown and crackly, and the meat should be opaque and juicy. An instant‑read thermometer inserted into the thigh should read 165°F (74°C).
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network showcases a wide range of cooking shows, chef demonstrations, and recipe tutorials covering diverse cuisines, techniques, and home‑cooking tips for both beginners and seasoned cooks.
How does the YouTube channel Food Network's approach to American comfort food differ from other cooking channels?
Food Network blends high‑production values with approachable, step‑by‑step guidance, often featuring celebrity chefs who add personality and professional insight, making classic American dishes like spatchcock chicken feel both exciting and accessible.
Last updated: September 6, 2026
