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Herb Butter Spatchcock Chicken with Erath Pinot Gris

Herb Butter Spatchcock Chicken


Discover the simplicity and deliciousness of Herb Butter Spatchcock Chicken, where juicy poultry meets aromatic herbs and a touch of rich butter. Enhance the experience by pairing it with Erath Pinot Gris, whose crisp acidity and citrus notes complement the flavors of the herb-infused chicken, creating a delightful balance on the palate.

Wine Pairing: Erath Pinot Gris

Ingredients: (serves 6)

1 (4-5 pound) whole chicken
¼ cup unsalted butter, softened
3 garlic cloves, minced
2 tablespoons lemon zest
1 ½ teaspoons salt
1 teaspoon black pepper
¼ cup fresh chopped herbs (parsley, rosemary, thyme, etc.)
1 large onion, cut into quarters


Preheat the oven to 425 degrees F. Remove the giblets from inside the cavity and remove any excess fat, skin and leftover feathers. Pat the chicken dry with paper towels.

Place the chicken on a flat sturdy surface. The backbone should be facing up towards you. Use kitchen shears or sharp knife to carefully cut along each side of the backbone.

When the backbone is removed, flip the chicken over so the breasts are facing up. Grab underneath the breasts with your fingers so your thumbs are still on the breasts. Push down with your thumbs at the same time you pull out with your fingers. You should hear the bone crack and the chicken should now lay flat.

In a bowl mix together the butter, garlic, lemon zest, salt, black pepper and herbs.

Using your hands, season the chicken between the skin and the meat with the herb butter and then use the remaining to cover the top of the skin.

Place onion in the bottom of a roasting pan and place the chicken on top.

Place the chicken in the middle rack of the oven and roast for 45-50 minutes until the internal temperature is 165 degrees F.

Let the chicken rest for at least 10 minutes uncovered before carving and serving.