Ingredients:

  • 4-5 lbs Whole Chicken (1.8 – 2.3 kg), excess fat trimmed
  • 1/2 cup (115 g) Unsalted Butter, softened
  • 6-8 cloves Fresh Garlic, finely minced
  • 1 Tbsp Fresh Thyme, leaves only
  • 1 Tbsp Fresh Rosemary, leaves only
  • 2 Tbsp Fresh Parsley, chopped
  • 1 tsp Lemon Zest
  • 1 tsp Sea Salt (for butter)
  • 1/2 tsp Freshly Ground Black Pepper (for butter)
  • 1 Tbsp Olive Oil or Avocado Oil
  • 1 medium Large Yellow Onion, roughly chopped
  • 2 large Carrots, roughly chopped
  • Additional Salt and Pepper, to taste

Instructions:

  1. Create the Compound Butter: In a bowl, combine the softened butter, minced garlic, all chopped fresh herbs, lemon zest, 1 tsp salt, and 1/2 tsp pepper. Mix thoroughly until everything is evenly incorporated.
  2. Prep the Chicken (Spatchcocking): Place the chicken breast-side down. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone until the bird lies flat.
  3. Dry the Bird: Use paper towels to pat the entire chicken, inside and out, aggressively dry. Dry skin is essential for crispiness.
  4. Butter Application: Gently slide your fingers between the skin and the breast/thigh meat to create pockets. Take about 2/3 of the compound butter and massage it directly onto the meat underneath the skin, distributing it evenly.
  5. Exterior Seasoning: Rub the remaining 1/3 of the butter over the top of the skin. Finish by rubbing the entire exterior with olive oil and a generous sprinkling of salt and pepper.
  6. Chill (Chef’s Secret): Place the chicken, uncovered, in the refrigerator for at least 30 minutes, or ideally 4–6 hours, to allow the skin to fully dry out.
  7. Preheat and Prepare: Preheat the oven to 425°F (220°C). Scatter the chopped onions and carrots across the bottom of the roasting pan.
  8. Roast Initial Phase: Place the chicken on top of the vegetables, skin side up. Roast for 20 minutes at 425°F (220°C).
  9. Lower Heat and Finish Cooking: Reduce the oven temperature to 375°F (190°C) and continue roasting for another 45–55 minutes, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
  10. Rest: Remove the chicken from the oven, transfer it to a cutting board, and tent loosely with foil. Rest for a mandatory 15 minutes before carving to ensure maximum juiciness.
  11. Serve immediately, spooning any pan juices over the carved meat.