Butter and Thyme Roasted Chicken (Spatchcocked)
Updated: Jul 29, 2020
To spatchcock a chicken simply means to open it up by removing the center of the backbone making it a lot easier to clean and faster to cook. I love this method on smaller birds and it makes marinating time a lot faster as well. Kitchen shears on deck. Let me share with you this delicious recipe. I do hope you enjoy.
2 Fryers Chicken (approx 3 lbs)
1/2 stick Butter or Margarine
1 tsp Salt
4 tbsp dried Thyme
2 tbsp Paprika
1 tbsp dried Mustard
1 tsp Red Pepper Flakes
3 tbsp Garlic Powder
2 tbsp Onion Powder
1 tsp Black Pepper
2 sprigs Rosemary
4 cloves Garlic
●Spatchcock chicken by removing the backbone using shears. You along each side of the backbone and remove it, make a small cut at the sternum to ensure chicken lies flat. Clean inside and wash with lime or vinegar water.
●Pat chicken dry and the thoroughly rub with spices and set aside.
●In saucepan melt better and saute garlic cloves and rosemary.
●Place Chickens in roasting pan or lined/greased baking tray and baste generously with butter. Place in preheated oven at 350• and bake for 30-35 mins basting with butter and own juices at intervals until chicken skin is golden and chicken is cooked through.
Remove chicken from the oven and serve with vegetables, pasta or the rice dish of your choice but most importantly enjoy.
Thanks for joining me for this session of Food Therapy. See you guys soon ❤