Herb-Roasted Spatchcock Chicken Recipe
Prep Time:
30 minutes
Cook Time:
1 hour, 15 minutes
Servings:
6 Servings
Ingredients
  • 4 cups brioche bread, cut into 1-inch cubes
  • 3 tablespoons butter
  • 3 shallots, thinly sliced
  • 1 ½ cups chicken stock
  • 2 eggs, beaten
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper
  • 1 whole (4-5 pound) chicken
  • 6 tablespoons butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons herbes de Provence
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 pound baby potatoes
  • 2 fennel bulbs, trimmed and cut into wedges
  • ¼ cup olive oil
  • 2 tablespoons fresh thyme, chopped
  • Salt and pepper
  • 1 grapefruit, supremed (segments only)
  • Pan drippings
  • 1 cup chicken stock
  • 2 tablespoons butter
  • Optional ingredients:
  • Fresh thyme, for garnish
  • Parsley, for garnish
Directions
  1. Preheat oven to 425 F.
  2. Toast the brioche cubes on a baking sheet for 10 minutes until golden.
  3. Preheat a skillet with three tablespoons of butter over medium heat.
  4. Add the shallots to the pan and caramelize them until they're deeply golden, 15-20 minutes.
  5. In a greased 9x13-inch baking dish, combine the toasted brioche, shallots, stock, whisked eggs, parsley, salt, and pepper.
  6. To spatchcock the chicken, place it breast-side-down, cut along both sides of the backbone with kitchen shears and remove the bone.
  7. Flip the chicken over and press firmly on the breastbone to flatten it.
  8. Combine 6 tablespoons of butter, garlic, herbes de Provence, salt, and pepper.
  9. Carefully loosen the skin from the chicken breast and thighs.
  10. Spread the herb butter under the skin and over the top of the chicken.
  11. On a large rimmed baking sheet, toss the potatoes and fennel with olive oil, thyme, salt, and pepper. Arrange them in a single layer.
  12. Place the chicken skin-side-up in the center of the baking sheet.
  13. Roast for 50-60 minutes, until the chicken reaches 165 F in the thickest part of the thigh and the skin is golden brown.
  14. Place the stuffing in the oven alongside the chicken for the final 30 minutes of cooking time.
  15. Remove the chicken and vegetables from the oven, add the grapefruit segments to the vegetables, and toss gently to combine.
  16. Tent the chicken with foil and rest it for 10 minutes.
  17. Carve the chicken and transfer it, along with the vegetables, to a serving platter.
  18. Strain the pan drippings into a saucepan, add the chicken stock, and bring to simmer over medium-high heat. Reduce by half, cooking for 8-10 minutes.
  19. Remove the sauce from the heat and whisk in the butter. Season with salt and pepper.
  20. Serve the chicken with the stuffing, roasted vegetables, and au jus. Top the chicken with more fresh thyme and the stuffing with parsley, if desired.