How to Spatchcock Like a Pro with Healthy Herb Roasted Chicken
This deliciously moist bird is split in half, coated with fresh herbs, ginger and onion made into a green seasoning and baked to perfection. It is an easy go to meal for the family or dinner guests.
What is Spatchcock
In simple terms it means to butterfly the bird by removing the backbone and pressing down against the chest to spread the rib-cage open (sounds pretty crewel).
To remove the backbone takes either a good pair of kitchen shears or a really sharp knife.
I personally use the knife method and with the help of my favorite sharpening tool EVER, the ANY SHARP knife sharpener with power grip, I am able to cut through the bone with ease. Its honestly one of the BEST purchases made this year.
If all else fails, ask your local butcher to do this for you.
How to Spatchcock a Chicken
- Place the bird breasts side down on a secure surface.
- Take your kitchen shears or really sharp knife and slowly cut closely along the backbone from the tail to the neck.
- Remove backbone and flip the bird breast side up.
- With full force, press down on the chest of the bone to spread the bird flat.
- If it doesn’t spread right away, flip the bird back to breasts side down and add a few slashes to the middle cartilage. This should work.
Making the Green Seasoning
Green seasoning is a traditional West Indian marinade, filled with mainly onion, herbs, garlic and ginger.
It not only adds an amazing taste profile to the chicken, the mix of herbs and veg acts like a flavor blanket keeping the meat moist.
This recipe makes about 1.5 to 2 cups of marinade. Find the ingredients in the recipe box.
How to Store Green Seasoning
Store the green seasoning in an airtight jar or container and use it up to 3 weeks.
Making the Herb Roasted Chicken
This chicken is actually super simple to make.
First, Season the chicken with all purpose seasoning or salt and pepper with paprika, then rub it down with 2 or 3 tablespoons of the green seasoning.
Following the seasoning, allow the meat to marinate at least 30 minutes to an hour to absorb the flavors.
Finally, bake in a 350°F/150°C oven for 1 to 1 hour 15 minutes.
NOTES for Making Herb Roasted Spatchcock Chicken
- Putting emphasis on sharp, use a sharp knife or shears to cut the back out of the chicken. BE CAREFUL.
- Make incisions in the chicken before seasoning to enhance the flavor of the meat.
- Make sure to season every nook and cranny of the bird for maximum results.
- Cover the chicken with foil for the first 50 minutes to 1 hr. This steams the chicken so it won’t dry out.
This delicious bird was served with Bermuda Spanish rice, baked carrots and green beans sautéed in garlic butter and thyme.
To sum things up, this is honestly an easy set it and forget it dish once you have prepared the above.
How to Make Herb Roasted Chicken
This delicious Herb Spatchcock Roasted Chicken is coated with West Indian Green Seasoning and baked to perfection.
Combine all ingredients into a blender or food processor and pulse until desired consistency is achieved.
First, wash chicken in vinegar and lemon water getting rid of any access fat or unnecessary pieces of skin.
Spatchcock the chicken (directions in the NOTES) then lay breast side up onto a roasting pan or tray.
Second, take a knife and make incisions around the whole chicken. Season thoroughly with All purpose seasoning along with the green seasoning. Coat the meat inside out ensuring all sections are covered.
At this time, let the bird marinate for a minimum of 30 minutes. Meanwhile preheat oven on 375°F/175°C.
Third, bake for 20 minutes before turning the heat down to 350°F/150°C to bake for another 50 minutes.
During this period, occasionally baste with the liquid from the pan to keep the skin moisturized.
After 50 Minutes take off the foil, baste again and continue to bake uncovered for 20 - 30 minutes (depending on the size of the chicken) or until the skin has turned golden brown.
Finally, Check that the chicken has cooked through by either pinching the thighs to feel for stiffness, or stabbing the leg with a knife to see if the juice runs clear.
Remove from the oven to rest for 15 minutes then serve with the steamed carrots and preferred sides.
Ingredients
Directions
Combine all ingredients into a blender or food processor and pulse until desired consistency is achieved.
First, wash chicken in vinegar and lemon water getting rid of any access fat or unnecessary pieces of skin.
Spatchcock the chicken (directions in the NOTES) then lay breast side up onto a roasting pan or tray.
Second, take a knife and make incisions around the whole chicken. Season thoroughly with All purpose seasoning along with the green seasoning. Coat the meat inside out ensuring all sections are covered.
At this time, let the bird marinate for a minimum of 30 minutes. Meanwhile preheat oven on 375°F/175°C.
Third, bake for 20 minutes before turning the heat down to 350°F/150°C to bake for another 50 minutes.
During this period, occasionally baste with the liquid from the pan to keep the skin moisturized.
After 50 Minutes take off the foil, baste again and continue to bake uncovered for 20 - 30 minutes (depending on the size of the chicken) or until the skin has turned golden brown.
Finally, Check that the chicken has cooked through by either pinching the thighs to feel for stiffness, or stabbing the leg with a knife to see if the juice runs clear.
Remove from the oven to rest for 15 minutes then serve with the steamed carrots and preferred sides.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
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