Spatchcocked Chicken with Herbed Ghee Rub
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6-8 servings
Ingredients
  • 1 whole chicken, 4-5 lbs
  • ¼ cup fresh herbs: sage, thyme, and rosemary, chopped
  • 3 Tbsp brown butter ghee (regular ghee or butter works too)
  • ½ Tbsp sea salt
  • ½ tsp garlic powder
  • ¼ tsp onion powder
Directions
  1. Preheat the oven to 425 degrees and line a large rimmed baking sheet with aluminum foil Place a baking rack on top of it.
  2. Pat the chicken dry and set it on a large cutting board. Using a large, sharp knife or a pair of poultry shears, cut along one side of the backbone (through to the cavity), then repeat with the other side of the backbone.
  3. Remove the backbone, and set aside to make broth later.
  4. Flip the chicken over and press it open like a book. The legs and wings will be sticking out to the sides, breast side up.
  5. Make the herb butter: mix together the ghee, chopped herbs, garlic and onion powders, and sea salt.
  6. Use your hands to loosen the skin, so you can fit your hand (or at least a few fingers) between the meat and the skin. Rub about ½ the herb butter under the skin of the chicken (breasts, thighs, wings, anywhere you can get!) and use the remaining half to rub over the top of the skin and underside of the chicken.
  7. Tuck the wing tips under the breast as best you can, then carefully place the whole chicken, breast side up, on the baking sheet.
  8. Pop the baking sheet in the oven, chicken breasts facing toward you.
  9. Roast for 45-50 minutes, until a thermometer inserted in the thickest part of the thigh reads 165 degrees F.
  10. Allow the bird to rest for 15 minutes before you slice into it, so all the juices don’t run out.
  11. Devour. The crispy skin is DIVINE.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/spatchcocked-chicken-herbed-ghee-rub/