HERB-GARLIC BUTTER SPATCHCOCKED CHICKEN

Herb-Garlic Butter Spatchcocked Chicken image

After you learn how to make a spatchcocked chicken (it's so much easier than it looks!) try your hand at this delicious recipe. An herb-garlic buttery mix makes this recipe delectable--stuffed under the skin and rubbed on top for extra taste.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 4

Number Of Ingredients 6

Ingredients

1 whole chicken (3 1/2 to 4 1/2 lb)
1/3 cup butter, softened
3 tablespoons chopped fresh or 1 tablespoon dried herb leaves (basil, chives, oregano, tarragon or thyme or combination)
5 teaspoons fresh lemon juice
1/2 teaspoon salt
2 cloves garlic, finely chopped

Steps:

Heat oven to 375°F. Line 15 x 10 x 1-inch pan with foil.
Pat chicken dry with paper towels. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone; save for making Chicken and Broth or Roasted Chicken and Broth or discard. Turn chicken over; flatten breast area by pressing firmly with heel of hand. Place chicken, breast side up, in pan. Tuck wings under breast.
In small bowl, beat remaining ingredients with electric mixer on medium speed until light and fluffy. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breast using fingers, being careful not to tear or puncture skin. Rub half of butter mixture under skin to cover entire breast area; gently replace skin. Rub remaining butter mixture on outside of chicken.
Roast uncovered 30 minutes. Brush chicken with pan juices. Roast 30 to 35 minutes longer or until thermometer inserted in thickest part of breast reads at least 165°F. Serve chicken with pan juices, if desired.

Nutrition Facts : Calories 400, Carbohydrate 0 g, Cholesterol 165 mg, Fat 2, Fiber 0 g, Protein 40 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g