Kardea Brown Cooks Spatchcocked Chicken

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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