We all know Daphne loves a good spatchcocked chicken! Here's our recipe for a spatchcocking your chicken, seasoned with butter, garlic, lemon and coriander.
Prep Time: 30 minutes
Cook Time: 45 minutes
- 1 whole chicken, about 4 to 5 pounds
- Kosher salt and freshly ground black pepper
- 6 tablespoons softened butter
- 2 cloves garlic, finely zested
- 2 teaspoons fine lemon zest
- 2 teaspoons roughly ground coriander
- 2 teaspoons chopped parsley
Spatchcock the chicken: Place the chicken breast-side down on a cutting board. Remove the backbone by cutting along the left and right sides of the backbone using kitchen shears. (Save the backbone for making stock.) Flip the chicken breast-side up. Flatten the chicken by applying pressure on the breastbone until it cracks.
Rub 1 tablespoon of salt all over the chicken. Gently separate the skin from the breasts and thighs with your fingers, being careful not to tear the skin, and spread the salt under the skin. If you’re prepping ahead and have the time, refrigerate the chicken skin-side-up and uncovered for 4 hours up to overnight, being sure to remove the chicken from the refrigerator 30 minutes before cooking. If not, proceed to the next step.
Preheat the oven to 450 degrees F. Line a baking sheet with foil and set a rack inside. Place the chicken skin-side up and as flat as possible on the prepared baking sheet.
Combine the compound butter ingredients in a small bowl. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix until well combined. Spread the butter under the skin on the breasts and thighs. Rub any excess butter on top of the skin.
Place the chicken in the oven with the legs facing towards the back. Roast until an instant read thermometer registers 150 to 155 degrees F in the thickest part of the breast and 165 to 170 degrees F between the thigh and drumstick (being careful not to touch a bone), about 45 minutes. Let rest 15 minutes before carving. Carve and serve.