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Roasted Garlic Lemon Herb Butter Spatchcocked Chicken

A gorgeous roasted garlic lemon herb butter spatchcocked chicken is a quintessential meal during the holidays. Not only does the roasted chicken make the entire house smell like the holidays but it’s a classic dish that has tons of flavor and doesn’t take much time to perfect. 
Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 25 minutes
Author natasha

Ingredients

For chicken

  • 1 3 lb Spatchcocked chicken
  • 3 tsp of kosher salt or to taste
  • 1 tsp black pepper
  • 1 tbsp of paprika

For garlic lemon butter

  • ½ stick of unsalted butter softened
  • 1 tbsp of freshly squeezed lemon juice
  • 1 tbsp of freshly chopped rosemary
  • 1 tbsp of freshly chopped thyme
  • 1 tbsp of freshly chopped parsley
  • 1 tsp of salt
  • ¼ tsp of black pepper

For roasting chicken

  • 1 large white onion roughly chopped
  • 1 large yellow bell pepper sliced
  • 1 red bell pepper sliced
  • 1 tbsp of olive oil

For roasted garlic

  • 1 head of garlic unpeeled and head of garlic cut off
  • Season to taste with olive oil salt, pepper and paprika

Instructions

  • For roasted garlic
  • Prepare roasted garlic prior to starting the cooking process as it takes about 30 minutes to roast in the oven
  • Cut the head off the top of the garlic and place on a piece of foil big enough to cover the head of garlic 
  • Drizzle with olive oil and season to taste with salt, pepper and paprika
  • Close the foil around the garlic and roast on 400 degrees for 30 minutes or until garlic is softened enough to easily squeeze out of the papery skin 
  • For garlic butter
  • In a small bowl add softened butter and squeeze the bulb of garlic until all the garlic is released from the cloves
  • Season the butter to taste with salt and pepper and add fresh rosemary, thyme and parsley 
  • Mix well with a fork for about 30 seconds until well combined 
  • For chicken
  • First, wash chicken and pat dry then season to taste with kosher salt and pepper, allow the chicken sit room temperature for 15 minutes to absorb some of the salt 
  • Once chicken has absorbed some of that salt, lather it in the garlic butter front and back and under the skin
  • Next, place onion and bell pepper on a sheet pan and drizzle with olive oil and season with salt and pepper to taste. 
  • Lastly, place the buttered chicken on top of the onions and peppers and lightly coat the chicken with paprika in a thin even layer
  • Bake chicken on the top rack at 400 degrees for 45-50 minutes or until internal temperature registers 165 degrees and top is golden brown and caramelized. Allow the chicken to rest for 10 minutes before serving

Notes

You can use any assortment of peppers here or none at all 
For your garlic, compound butter, you can skip the roasted garlic and use freshly minced garlic if you’re short on time, you can also use dried herbs instead of fresh herbs if that’s all you have on hand.