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Cowboy Butter Spatchcock Chicken

A bold, zesty, herb-loaded roasted spatchcock chicken brushed with rich cowboy butter for maximum flavor and crispy golden skin.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 whole chicken 3.5–4 lb, spatchcocked
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 0.5 tsp garlic powder
Cowboy Butter
  • 0.5 cup unsalted butter melted
  • 3 cloves garlic minced
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp parsley fresh, chopped
  • 1 tbsp chives fresh, chopped
  • 0.5 tsp paprika
  • 0.25 tsp cayenne pepper
  • 0.25 tsp red pepper flakes
  • salt and pepper to taste

Equipment

  • Kitchen shears
  • Large baking sheet or cast-iron skillet
  • Mixing bowl
  • Basting brush

Method
 

  1. Spatchcock the chicken by removing the backbone and flattening the bird breast-side up.
  2. Pat chicken dry and rub with olive oil, salt, pepper, paprika, and garlic powder.
  3. Whisk melted butter with garlic, Dijon, lemon juice, zest, parsley, chives, paprika, cayenne, red pepper flakes, salt, and pepper.
  4. Preheat the oven to 425°F (220°C).
  5. Place chicken on a baking sheet and brush generously with cowboy butter.
  6. Roast 40–50 minutes, brushing with more butter halfway through.
  7. Once cooked, spoon warm cowboy butter over the chicken and let rest 10 minutes before carving.

Notes

For extra crisp skin, broil for the last 2–3 minutes.