Spatchcock (Butterfly) Miso Butter Roasted Chicken
 
 
Easy weeknight spatchcock chicken dinner sure to please!
Author:
Recipe type: Dinner, Entrée
Cuisine: Poultry, Gluten-Free
Ingredients
  • 1 whole chicken patted dry, approx. 5-5½ lbs
  • 3 Tablespoons butter, softened
  • 3 Tablespoons white miso
  • 1 teaspoon smashed garlic (~ 3 cloves)
  • 1 Tablespoon dried thyme
  • 1 pint brussel sprouts, cleaned and halved
  • drizzle olive oil
  • salt and pepper
Instructions
HOW TO SPATCHCOCK (butterfly) A CHICKEN:
  1. Place whole chicken breast side down. Using strong kitchen shears, cut alongside one side of the backbone. Rotate the bird to cut along the other side of the backbone. I freeze the backbone to use in bone broth later.
  2. Spread the chicken rib cage open breast down and cut a deep notch in the sternum cartilage to allow it to open easily. Now flip the bird breast side up and it should lie flat and look like a... you guessed it, butterfly. Easy Peasy!
*Tip: I usually spatchcock the chicken in the same pan I am roasting it in, one less raw chicken-y thing to clean. Winner, winner chicken dinner!
  1. Preheat oven to 400 degrees.
  2. Smash together butter, miso and garlic. I salt the chicken in addition to the saltiness of the miso, but it may be a good idea to taste your mixture as miso can vary greatly and you may not want additional salt. Butter the pan you'll be using with this mixture, then place chicken breast side up in pan and rub half of the butter mixture under the skin and the other half on top of the skin.
  3. In a bowl, toss brussel sprouts with a drizzle of olive oil and scatter around the bird.
  4. Sprinkle the chicken and brussel sprouts with thyme, salt and pepper.
  5. Roast uncovered at 400 degrees for 1 hour 10 minutes or so for a chicken this size. Cook time will vary greatly depending on the size of your bird, so roast until a meat thermometer reads 165 degrees in the thickest part of the thigh or breast. Remove from oven and let rest for 10 minutes before carving.
  6. Plate the veggies from the pan then bring the remaining juices to a simmer, scraping any little bits of deliciousness off the pan to deglaze it and removing any chunks of skin etc. Simmer for a couple of minutes and pour juices over carved meat.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2016/11/16/spatchcock-butterfly-miso-butter-roasted-chicken/