A recipe for Summer Herb Spatchcocked Roasted Chicken from the kitchen of Barbara Beach

Sheffield— I have always been intrigued by spatchcocked chickens, so I finally decided to buy one while the supermarket was having a sale. Also known as butterflying, a spatchcocked chicken is broken open from underneath and flattened out, allowing for faster cooking, which is perfect for hot summer months. For this recipe, I used Ina Garten’s famous roasting method but added fresh parsley, tarragon, and thyme from my garden. 

Summer Herb Spatchcocked Roasted Chicken

1/4 cup olive oil 
5 to 8 cups of vegetables, such as carrots, red onion, sweet potato, potato, squash, and/or fennel; chopped 
1 apple, sliced
3 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon, fresh tarragon, chopped
1 tablespoon fresh thyme, chopped
2 to 3 whole garlic cloves, sliced
salt and pepper, to taste
1 3 to 5 pound spatchcocked chicken
1 lemon, sliced
1/4 cup butter, softened 

In a large roasting pan, pour the olive oil and add vegetable medley, apple, fresh herbs, and garlic. Sprinkle with salt and pepper.

Lay the chicken (skin side up) on top and tuck slices of lemon underneath.

Rub the chicken generously with butter. Sprinkle with salt and pepper.

Roast the chicken at 425 degrees for one and a half hours until it is nice and brown, maybe a little less for a smaller chicken.