Herbed Brown Butter Spatchcock Roast Chicken
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 1hr 10 mins
COURSE: Main
Spatchcock Chicken is so easy to prepare because it ensures even cooking. The nuttiness of brown butter and freshness of the herbs make this roast chicken a delectably satisfying meal, especially when paired with our roasted root vegetables.
Ingredients
- 3 lb. Chicken, spatchcocked by your Citarella butcher
- 1 stick unsalted butter, cubed
- 2 tbsp fresh thyme, minced
- 2 tbsp fresh sage, minced
- 2 tbsp fresh rosemary, minced
- Salt and pepper, to taste
- Citarella roasted root vegetables, for serving
- Rosemary, for garnish
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Pat chicken dry and place on a rack over a baking tray. Season liberally with salt and pepper.
- In a pan over medium high heat add butter. Cook for 3-5 minutes stirring frequently until butter becomes aromatic and golden brown. Pay close attention because once golden brown it can burn quickly. Remove from heat and reserve half.
- Stir herbs into remaining butter and pour all over chicken.
- Place chicken in oven and roast for 40-55 minutes until chicken reaches a temperature of 155 degrees Fahrenheit; rotate every 10 minutes to ensure even cooking. Add roasted vegetables at last 5 minutes to warm through. Remove chicken from oven and allow to rest for 10 minutes; during this time it will reach 165 degrees Fahrenheit.
- Meanwhile, place roasted vegetables on your serving platter. And place roasted chicken in the center. Drizzle remaining brown butter all over serving platter. Garnish with fresh rosemary and enjoy!
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