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Spatchcock chicken with white wine butter and herbs

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 20 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Author natasha

Ingredients

  • 1 whole young, 3lb chicken, butterflied with backbone removed
  • 1/2 cup dry white wine like pinot grigio or cooking wine
  • 1/2 cup chicken stock
  • 1 white onion roughly chopped
  • 3 tbsp butter cubed
  • 3 sprigs rosemary or thyme
  • 3 sprigs sage
  • 5 large garlic cloves whole
  • 1 tbsp of olive oil
  • 1 tbsp poultry seasoning
  • 1 tbsp dried parsley
  • 1 tbsp Kosher Salt
  • Black pepper to taste

Instructions

  • Heat oven 425 degrees 
  • In a baking dish, place onion, herbs, butter, garlic, chicken stock and white wine 
  • Pat dry chicken and add seasoned chicken in baking dish, skin side up 
  • Drizzle with olive oil and 
  • Bake chicken for one hour until golden brown, check internal temperature for 165 F 
  • If chicken is not done, rotate the baking dish and continue baking for an additional 15-20 minutes until juices run clear. Cover the breast with foil if browning too quickly to ensure it does not burn. 
  • Baste with juices & let rest for 10 minutes before serving.