Herb Roasted Spatchcock Chicken

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.

Herb Roasted Spatchcock Chicken
Spatchcock is another term for butterflying.

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

  1. Place the bird breasts side down on a secure surface.
  2. Take your kitchen shears or really sharp knife and slowly cut closely along the backbone from the tail to the neck.
  3. Remove backbone and flip the bird breast side up.
  4. With full force, press down on the chest of the bone to spread the bird flat.
  5. 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.
Herb Roasted Spatchcock Chicken
Herb Roasted Spatchcock Chicken is super easy to make and extremely moist.

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.
The Herb Roasted Chicken was served with Bermuda Spanish rice, baked carrots and green beans with garlic and thyme.
The Herb Roasted Chicken was served with Bermuda Spanish rice, baked carrots and green beans with garlic and thyme.

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

AuthorsefordCategory, DifficultyBeginner

This delicious Herb Spatchcock Roasted Chicken is coated with West Indian Green Seasoning and baked to perfection.

Herb Roasted Spatchcock Chicken

 

Yields6 Servings
Prep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins

The Green Seasoning
 ½ cup Water
 3 Spring onion
 1 small onion
 1 Bunch Fresh Thyme
 1 Bunch Fresh Parsley
 1 Bunch Fresh Coriander
 4 Garlic Cloves
 ½ Bell Pepper
 1 Scotch Bonnet Pepper
 ½ cup Water
 2 tbsp Fresh Ginger
 2 tbsp Olive Oil
For the Herb Chicken
 1 Whole Spatchcock Chicken (See NOTES)
 4 tsp All Purpose Seasoning
 3 tbsp Green Seasoning
 1 tbsp Fresh Thyme
 4 Carrots Sliced

How to Make the Green Seasoning
1

Combine all ingredients into a blender or food processor and pulse until desired consistency is achieved.

Making the Herb Roasted Chicken
2

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.

3

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.

4

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.

5

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

The Green Seasoning
 ½ cup Water
 3 Spring onion
 1 small onion
 1 Bunch Fresh Thyme
 1 Bunch Fresh Parsley
 1 Bunch Fresh Coriander
 4 Garlic Cloves
 ½ Bell Pepper
 1 Scotch Bonnet Pepper
 ½ cup Water
 2 tbsp Fresh Ginger
 2 tbsp Olive Oil
For the Herb Chicken
 1 Whole Spatchcock Chicken (See NOTES)
 4 tsp All Purpose Seasoning
 3 tbsp Green Seasoning
 1 tbsp Fresh Thyme
 4 Carrots Sliced

Directions

How to Make the Green Seasoning
1

Combine all ingredients into a blender or food processor and pulse until desired consistency is achieved.

Making the Herb Roasted Chicken
2

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.

3

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.

4

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.

5

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.

Herb Roasted Spatchcock Chicken

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