Herb-Roasted Spatchcock Chicken

Ingredients

• 1 whole chicken (spatchcocked (backbone removed))
• unsalted butter (softened, for herb butter)
• Better Than Bouillon chicken base (mixed into butter)
• Worcestershire sauce (a dash)
• fresh herbs (finely chopped (such as rosemary, thyme, or parsley))
• onions (slivered, for the bed)

Steps

1. 1

   Spatchcock the chicken by using kitchen shears to remove the backbone so the bird can lay flat.

2. 2

   In a small bowl, combine the softened butter, Better Than Bouillon chicken base, a dash of Worcestershire sauce, and chopped fresh herbs to create a compound butter.

3. 3

   Carefully loosen the skin of the chicken and stuff a portion of the herb butter underneath the skin to flavor the meat and keep it moist.

4. 4

   Spread the remaining butter over the top of the skin to encourage browning and crisping during roasting.

5. 5

   Place a bed of slivered onions in the bottom of a roasting pan.

6. 6

   Set a wire rack over the onions and place the spatchcocked chicken on the rack.

7. 7

   Roast the chicken until the breast and legs reach their safe internal temperatures; the wire rack and spatchcocking method will help the bird cook evenly.

8. 8

   Serve the chicken with the buttery, roasted onions that have cooked in the drippings beneath the rack.

Notes

The combination of Better Than Bouillon and Worcestershire sauce provides a deep umami flavor that the author describes as 'the most chickeny roast chicken you'll ever have.' Roasting on a wire rack over onions prevents the bottom of the bird from getting soggy and creates a built-in side dish.

Nutrition per serving

• main
• roast chicken
• spatchcock
• dinner
• high-protein
• umami
• better than bouillon