Once your roast a spatchcock chicken this way you will never go back to the old roast chicken method again…I promise. The beautiful part about roasting a chicken that has been butterflied is that none of the pieces are over or underdone. The skin is perfectly crispy with a beautiful golden brown color from the compound herb butter. You can substitute olive oil for the butter but it will have a different flavor.
Don’t skip the step of rubbing the herb mixture under the skin it really does add flavor to the chicken.
- 1 4 lb butterflied chicken, backbone removed
- 2 1/2 tsp. Sous Salt Grey Herb
- 1/2 tsp. freshly ground pepper
- 1 1/2 tsp. chopped fresh chives
- 1 Tbs. chopped fresh thyme
- 1 Tbs. chopped fresh oregano
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 sprigs of rosemary
- 2 tsp. finely grated lemon zest
- 1 clove of garlic minced
- 6 Tbs. butter, at room temperature
- 4 shallots cut in half
- 2 Tbs. olive oil
- 1/2 c white wine
- chopped parsley
- 1/2 c chicken stock
- 2 Tbs. butter
Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Add the white wine to the skillet scraping up any bits. Reduce it a couple of minutes and add 1/2 c chicken stock. Bubble it up a bit and add 2 T of butter. Whisk it together for a pan juice and sprinkle with some fresh chopped parsley.
Carve the chicken and serve immediately with the shallot wine juices.