Grammy's Kitchen · Roast Chicken · Herb-Roasted Spatchcock Chicken
One of 43 roast chicken recipes we measured
from somuchfoodblog.com
22 cooks on somuchfoodblog.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 3% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2041 g | 4-5 lb whole chicken, ( spatchcocked (see notes above)) |
| 8 g | 2 teaspoons kosher salt |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 1 g | 1/4 teaspoon aluminum-free baking powder, ((optional, see notes above)) |
| 57 g | 4 tablespoons 1/2 stick good-quality salted butter, (at room temperature) |
| 9 g | 3 garlic cloves, (minced) |
| 6 g | 1 tablespoon fresh chives, (minced) |
| 4 g | 2 teaspoons fresh rosemary, (minced) |
| 2 g | 1 teaspoon fresh thyme, ( minced) |
Method: 7 steps, published by somuchfoodblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was really great!!!!! My family loved it. I made a pan sauce with the drippings for pieces that hadn’t come in direct contact with the brine & butter, but much of the meat was flavorful enough to not need anything. My 6 1/2 lb bird took an extra 20 minute” — a cook, 5★
“We love cooking our chicken this way! Thank you for these instructions and recipe. I have shared this with quite a few people now. For meal prepping, we bake two chickens at the same time. When they cool off enough to handle, we debone and put the chicken meat” — a cook, 5★