Q1: Why is my chicken skin not crispy?

The most common culprit is that the skin was not patted completely dry before you added the butter. Moisture is the number one enemy of crispy skin! The initial blast of high, 450°F heat is also a crucial step for that initial crisping.

Q2: Can I do this with a regular (non-spatchcocked) chicken?

You can, but you will lose all the brilliant benefits of the spatchcocking method! A whole, un-spatchcocked chicken will take at least 1 1/2 to 2 hours to cook, the skin will not be as uniformly crispy, and the breast meat will be more prone to drying out before the dark meat is cooked.

Q3: Is spatchcocking hard? Do I have to do it myself?

It is not hard, but it does require a good, sturdy pair of poultry shears to cut through the backbone. The absolute easiest method is to simply ask your butcher to do it for you when you buy your chicken.

Q4: Can I use different herbs or vegetables?

Of course! This recipe is a wonderful template. You could add parsnips or chunks of sweet potato along with the carrots, or you could use fresh sage or oregano in your herb butter.

Q5: What internal temperature should I aim for?

For a chicken, it is crucial for food safety that the meat is fully cooked. The only 100% foolproof way to guarantee that your turkey is perfectly cooked (and safe to eat!) is to use an instant-read meat thermometer. The chicken is done when the thermometer registers $165^{\circ}F$ in the thickest part of the thigh.

Roasted Spatchcock Chicken (An Easy & Juicy One-Pan Meal!)

A classic and easy recipe for a Roasted Spatchcock Chicken, cooked on a single sheet pan with a medley of root vegetables. The chicken is spatchcocked (butterflied) to ensure even and fast cooking. A flavorful compound butter, made with garlic, fresh thyme, and lemon zest, is rubbed both under and on top of the skin, creating a juicy, tender bird with a perfectly golden-brown, crispy skin. The chicken is roasted on a pan with potatoes, carrots, and Brussels sprouts, which all cook in the delicious pan drippings.

Author: Grace

Ingredients

1 (5-lb.) whole chicken
12 oz. small red new potatoes, halved
8 oz. small carrots, trimmed
8 oz. Brussels sprouts, trimmed and halved
4 garlic cloves, chopped
6 Tbsp. (3 oz.) salted butter, softened
1 Tbsp. chopped fresh thyme
1 tsp. kosher salt
3/4 tsp. black pepper
1 lemon (for 2 Tbsp. zest and 3 Tbsp. juice)
Kitchen twine

Instructions

Preheat the oven to 450°F.
Place the chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of the backbone and remove it.
Turn the chicken breast side up and press firmly against the breastbone with the heel of your hand until it cracks and the chicken lies flat. Place it in a large rimmed baking pan and tuck the wing tips under.
Make a garlic-herb butter: On a cutting board, mash the chopped garlic and 1 tsp of kosher salt into a paste using the flat edge of a knife. In a small bowl, combine this garlic paste with the softened butter, thyme, lemon zest, and pepper.
Set aside 2 tablespoons of the garlic-herb butter. Rub the remaining garlic-herb butter under the skin of the chicken breasts and thighs.
Roast the chicken in the preheated oven for 10 minutes.
Remove the pan from the oven and reduce the heat to 400°F. Arrange the potatoes and carrots around the chicken.
Return the pan to the oven and bake for 20 minutes.
Remove the pan again, add the Brussels sprouts, and spread the reserved 2 tablespoons of garlic-herb butter over the chicken breasts.
Return to the oven and bake for about 20 more minutes, until the vegetables are tender and a meat thermometer inserted in the thickest part of the thigh registers 165°F.
Drizzle the chicken with the fresh lemon juice and let it rest for 10 minutes before carving. Serve with the pan juices.

Notes

Spatchcocking the chicken (removing the backbone) is the key technique that allows it to cook more quickly and evenly, with crispier skin.
Adding the vegetables in stages ensures that the potatoes have time to cook through while the more delicate Brussels sprouts do not overcook.
Rubbing the herb butter *under* the skin is crucial for flavoring the meat and keeping it moist, while adding the reserved butter *on top* later helps to brown and crisp the breast skin.
Letting the chicken rest for 10 minutes before carving is essential for the juices to redistribute, ensuring the meat is moist and tender.

Find it online: https://www.eatswithsoul.com/roasted-spatchcock-chicken/