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Garlic Herb Butter Roasted Chicken (Spatchcock Chicken)

This garlic herb butter roasted chicken is seasoned with a flavorful blend of garlic, herbs, and spices, then roasted over potatoes, carrots, and vegetables. Spatchcocking helps the chicken cook evenly, while seasoned butter underneath the skin adds rich flavor. A delicious homemade chicken dinner that's perfect for the whole family.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

Chicken and Vegetables
  • 1 whole chicken approximately 5 1/2 pounds, spatchcocked
  • 1/2 white onion chopped
  • 2 celery ribs chopped
  • 1/2 green bell pepper chopped
  • 5 garlic cloves
  • 2 or more potatoes chopped
  • 3 carrots chopped
  • 2 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 cup chicken broth
Garlic Herb Butter Seasoning
  • 8 tablespoons unsalted butter 1 stick, softened
  • 1 tablespoon plus 1/2 teaspoon Mrs. Dash Garlic & Herb Salt-Free Seasoning
  • 3 1/2 teaspoons low-sodium chicken bouillon powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon dried parsley
  • 1 teaspoon black pepper

Method
 

  1. Preheat the oven: Preheat your oven to 425°F.
  2. Spatchcock the chicken: Place the chicken breast side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Turn the chicken breast side up and press firmly on the breastbone to flatten. Pat the chicken thoroughly dry with paper towels.
  3. Prepare the vegetables: Add the chopped onion, celery, bell pepper, garlic, potatoes, carrots, rosemary, and thyme to a 9-by-13-inch casserole dish or larger roasting pan. Brush with a little softened butter and lightly season with salt, black pepper, and Mrs. Dash Garlic & Herb Seasoning. Spread evenly across the bottom of the dish.
  4. Combine the seasonings: In a small bowl, mix together the Mrs. Dash Garlic & Herb Seasoning, chicken bouillon powder, garlic powder, onion powder, paprika, salt, dried parsley, and black pepper.
  5. Season the underside: Sprinkle approximately 1 tablespoon of the seasoning mixture evenly over the underside of the chicken. Rub gently to distribute. Turn the chicken breast side up.
  6. Loosen the skin: Carefully slide your fingers underneath the skin covering the breasts and thighs, gently separating it from the meat without tearing.
  7. Make the herb butter: Add the remaining seasoning mixture to the softened unsalted butter. Mix until thoroughly combined and spreadable.
  8. Season the chicken: Spread the seasoned butter evenly underneath the skin of the breasts and thighs. Rub the remaining butter over the entire outside surface of the chicken, including the legs and wings.
  9. Arrange in the pan: Place the chicken breast side up over the prepared vegetables. Pour 1 cup of low-sodium chicken broth into the bottom of the dish around the vegetables.
  10. Roast: Bake uncovered at 425°F until the chicken is golden brown and the thickest parts of the breast and thigh reach an internal temperature of at least 165°F. Begin checking around 60 minutes; total roasting time may be approximately 60–90 minutes. Baste with pan juices every 30–45 minutes if desired.
  11. Rest: Remove the chicken from the oven and allow it to rest for 10–15 minutes before carving. If the vegetables need more time, return them to the oven until tender.
  12. Serve: Carve the chicken and serve with the roasted vegetables and flavorful pan juices. Enjoy!

Video

Notes

  • Chicken size: This recipe uses a 5 1/2-pound whole chicken. Adjust the seasonings and roasting time as needed for smaller or larger chickens.
  • Salt: The recipe contains added salt and chicken bouillon. Salt needs may vary depending on chicken size, the type of salt, and the sodium content of the bouillon and broth.
  • Butter: Use softened unsalted butter for easier spreading underneath the skin.
  • Vegetables: Cut potatoes and carrots into similar-sized pieces to help them cook evenly.
  • Pan size: Use a roasting dish large enough to hold the flattened chicken comfortably without overcrowding.
  • Broth: Pour the chicken broth around the vegetables rather than over the chicken skin.
  • Basting: Baste every 30–45 minutes if desired, but avoid excessive basting if you prefer crispier skin.
  • Temperature: The chicken must reach at least 165°F in the thickest parts of the breast and thigh.
  • Resting: Allow the chicken to rest for 10–15 minutes before carving.
  • Storage: Refrigerate leftovers in airtight containers for 3–4 days.