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!
Order the Freshest Seafood
for Inspired Recipes
Seafood is Citarella owner Joe Gurrera’s passion. With a lifetime of experience, he brings the finest seafood in the world to your table. Fresh, never frozen and all from sources with whom Joe has had trusted relationships for years. You’ll taste the difference excellence makes in your favorite recipes, so visit our seafood website and order your fresh catch today!
