• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Flavorful Summer Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
search icon
Homepage link
  • Flavorful Summer Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Chicken Recipes

Spatchcock Chicken with Lemon Herb Butter

Published: Jul 21, 2020 · Modified: Feb 4, 2023 by Samantha Ferraro · This post may contain affiliate links · Leave a Comment

Jump to Recipe

The only way to cook a whole chicken... Spatchcock it! Then smother the spatchcock chicken with a lemon herb compound butter for extra crispy and flavorful chicken skin.

Spatchcock chicken in cast iron with lemon herb compound butter.

We eat a lot of chicken in this house. Case in point to the dozens of chicken recipes I have on my site (one pot lemon chicken with rice, Coq au Vin, Chicken and pear and Chicken Piccata to name a few).

But our absolute favorite way to cook a whole chicken...spatchcock it! And then save the leftovers and make chicken enchiladas!

What does spatchcock mean?

Spatchcock is another name for butterflied. You basically take out the spine of the chicken so the whole chicken opens up flat. You may need to press on the chicken a bit after you remove the spine so it lays completely flat. For another wonderful Chicken meal, try my One Pot Chicken Provencal or my Chicken Francese.

If you're nervous about butterflying the chicken, ask your butcher to do it for you.

Why we love spatchcock chicken so much

Once the chicken is butterflied and flat, all of the skin is exposed. Meaning, when you roast or grill it, there is more surface for the skin to crisp up.

Unlike roasting a chicken where the underside of the chicken may not get as brown and crispy as the top.

The other reason, it cooks in just about half the time! I use the same cooking method during Thanksgiving for my Roast Turkey with Citrus, Herbs and Za'atar and instead of it cooking for over 3 hours, I only roast for an hour and a half.

Spatchcock chicken in cast iron with lemon herb compound butter.

Let's Chat Compound Butter

If you follow me on Instagram, I am always sharing our weeknight dinners. And one of our favorite condiments and flavor enhancers, is compound butter!

  • Unsalted Butter: Softened and I prefer unsalted to control the saltiness.
  • Fresh Herbs: Use whatever you have! Basil, rosemary, thyme, oregano, chives, chopped very finely.
  • Garlic: Fresh is best, chopped finely but a good shake of granulated garlic will still do the trick.
  • Olive Oil: Gives a bit more richness.
  • Lemons: Zest of the whole lemon and a good squeeze of lemon juice.
  • Salt and Pepper, for seasoning.

Once you gather all the ingredients, mix together well. Then slather the compound butter all over the chicken, under the skin and in the crevices.

A Few Cooking Tips for the Best Chicken

Make sure to pay dry chicken before seasoning. This will help whatever seasoning or marinade stick to the meat better. And please, do NOT wash your chicken.

If using skin on, marinate and season all over the skin and under as best as you can.

Once chicken is done cooking, remove from what and let it rest for at least 10 minutes before cutting into it. I'll place a piece of foil on top to keep it warm while it rests.

Serve chicken with...

Quinoa Tabbouleh Salad

Honey Harissa Cauliflower

Lemon Rice Pilaf

Roasted Kabocha Squash with Tahini

Spatchcock Chicken with Lemon Herb Compound Butter

Samantha Ferraro

LittleFerraroKitchen.com

The only way to cook a whole chicken, Spatchcock it! Then smother the spatchcock chicken with a lemon herb compound butter for extra crispy skin.
5 from 6 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Resting Time 15 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American, Mediterranean
Servings 4 servings
Calories 632 kcal

Equipment

  • Kitchen Shears
  • Cast Iron Skillet

Ingredients
 
 

Lemon Herb Compound Butter

  • 8 tablespoon unsalted butter room temperature
  • 2 tablespoon olive oil
  • 2 garlic cloves chopped finely
  • 1 tsp. kosher salt
  • ½. black pepper
  • 1 lemon zested and juiced
  • Bunch of fresh herbs: mint rosemary, chives, thyme, parsley (anything you have), roughly chapped
  • 3-4 pounds whole chicken free-range, if possible
  • Olive oil for drizzling pan
  • 1 lemon cut in half

Instructions
 

Make the Compound Butter

  • Make the compound butter first and add the softened butter and olive oil to a bowl and use a fork to start mashing the butter.
  • Then add the rest of the ingredients and mix everything together very well. Leave at room temperature so it's easier to rub on the chicken.

Prep Spatchcock Chicken

  • Pre-heat oven to 425 degrees Fahrenheit and lightly drizzle olive oil to the bottom of a cast iron pan.
  • Pat the chicken dry very well (this will help the seasoning and butter stick well), and place chicken breast side down.
  • Use a pair of kitchen shears and cut along each side of the back bone/spine.
  • Remove the back bone (you can save and freeze later for stock).
  • Turn chicken over, so breast side is up and use the heal of your hands to press firmly on the breast bone, flattening the chicken until you hear it crack.
  • Once the chicken is butterflied, massage the compound butter all over the chicken, both over and under and under the skin as best as you can.
  • Place chicken, breast side up in the oiled cast iron and nestle in cut lemons.
  • Roast chicken for about 30 minutes until deep golden brown and cooked to 165 degrees Fahrenheit, internally.
  • Let chicken rest for at least 15 minutes before cutting into it.

Notes

Let chicken rest for at least 15 minutes before cutting into it.
Remove chicken from refrigerator at least 20 minutes before planning to cook it, this helps more even cooking.
Once chicken is done, let it rest for a least 15 minutes before cutting into it.

Nutrition

Calories: 632kcalCarbohydrates: 6gProtein: 31gFat: 54gSaturated Fat: 22gCholesterol: 183mgSodium: 596mgPotassium: 383mgFiber: 2gSugar: 1gVitamin A: 928IUVitamin C: 32mgCalcium: 41mgIron: 2mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Flavorful Weeknight Chicken Recipes

  • Caesar pasta salad made with a homemade Caesar dressing, grilled chicken and shaved Parmesan.
    Chicken Caesar Pasta Salad
  • Vietnamese rice noodle salad with grilled lemongrass chicken.
    Rice Noodle Salad with Grilled Chicken
  • Citrus adobo tacos with guacamole and lime.
    Citrus Adobo Chicken Tacos
  • Chicken saltimbocca with sage, Parmesan and white wine sauce.
    Chicken Saltimbocca with Prosciutto and Parmesan

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Print

Reader Interactions

5 from 6 votes (6 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

More about me →

Summer Favorites

  • Easy lemon orzo salad is tossed with a simple lemon vinaigrette, grilled corn, creamy feta and lots of fresh basil.
    Lemon Orzo Salad with Corn and Basil
  • Italian zucchini flower fritters.
    Zucchini Flower Fritters
  • Grilled chicken shawarma kebabs are served on top of hummus and saffron rice.
    Chicken Shawarma Skewers
  • Cherry tomato pasta with basil and garlic.
    Cherry Tomato Pasta with Garlic and Basil
  • heirloom tomato caprese tart with basil.
    Peach Caprese Tart with Puff Pastry
  • Mediterranean Watermelon Salad
Buy This Book Online
Buy from Amazon Kindle
Buy from IndieBound
Buy from Barnes and Noble
Buy from Amazon
One Pot Mediterranean
Buy now!

Order My Latest Cookbook!

One Pot Mediterranean cookbook cover

Subscribe to receive weekly recipes and a FREE Mediterranean Dinner Meal Plan!

Thank you!

You have successfully joined our subscriber list.

Follow on Bloglovin

Footer

↑ back to top

Featured In

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.