Garlicky Spatchcock Chicken With Herb Butter

The spatchcock, also known as “spattlecock” is in this case,  whole chicken, prepared for roasting by removing the backbone of the chicken, and flattening it out before cooking. This is also known as butterflying. Not only is this an easy and fast way to roast a whole bird, I  just love the look of a finished spatchock chicken. It reminds me of an alternate life, with a farm but still the same love of cooking, entertaining and all things rustic and family style. The juice of these sweet tomatoes paired with the herbaceous butter spread on this chicken lends moisture and complexity to this very easy weeknight dinner. Serve with a pilaf or a salad and you have dinner and lunch and perhaps a few snacks in between for up to 3 days.

12 Smart Points (per 1/4)
*Points Subject to change per serving size
4 Servings
1 5lb whole chicken
5 small to medium yukon gold potato’s
1 pint sweet yellow cherry tomatoes
1 Whole Lemon
2 Tbsp Fresh Cilantro
1 clove fresh garlic
2 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
1 Tbsp salt
1 Tbsp garlic Powder
1 Tbsp fresh ground black pepper
2 tsp dried parsley
2 tsp dried oregano
2 tsp red chilli Flakes
2 tsp chilli powder or paprika
2 tsp cumin
2 tsp old bay
Bonus: Fresh Thyme and Rosemary go a long way added in whole sprigs on and under the chicken
➡  Pre-heat Oven to 350
➡  Drizzle 1 tbsp of olive oil on a sheet pan and set aside
➡  Slice potatoes into quarters, and the cherry tomatoes in half. The potatoes should look like even small cubes.Toss right on the sheet pan coating with olive oil.
➡  Remove the chicken from its packaging and discard any of the inside organs.
➡  Use your kitchen sheers to cut the bird down the back.
Note: Some people remove the entire backbone and save it for stock but I know that can seem daunting. Cutting just straight down the back gives the same effect with less work for the beginner.
*When completed and butterflied, the breast, thighs, wings and legs should be facing up with the cavity facing down.*
➡  Clean the chicken with half a lemon, rubbing the skin, legs, things and wings first and the exposed cavity last,
➡  With the cavity of the chicken still facing up sprinkle half of the salt and pepper all over
➡  Flip the chicken over. using the kitchen sheers or a sharp knife gently cut underneath the skin being careful not to pierce
➡  Using your hands rub the other half of the lemon under the skin and remove
➡  Rub half of the butter under the entire skin sprinkle with salt and old bay and stuff the thinly sliced garlic pieces underneath leaving some whole. Make sure the skin is pushed up by the garlic and not sunken so it can crisp! You can also cut some slits into the chicken to stuff the whole garlic inside of when sliced its decadent and buttery!
➡  Rub the remainder of the butter on the outside of the chicken and sprinkle the remainder over the top making sure to get the potatoes, cherry tomatoes and chicken covered
*Tip: Always sprinkle seasoning from high above to get the whole pan*
➡  Drizzle the remaining 1 Tbsp of Olive oil over the entire pan of chicken and potato/tomato mixture
➡  Roast at 400 degrees for 45 minutes or at 300 for about an hour until the internal temperature is 165
The great thing about this method of preparation is that you shave 15 minutes off of typical roasting time but I like to roast the chicken longer on lower heat so that the skin is VERY crisp.