French Herbed Roast Spatchcock Chicken

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French Herbed Roast Spatchcock Chicken 

Chicken is a delicious addition to any Sunday dinner. Roast chicken is comfort food. I am always trying to create new chicken recipes.  I often make spatchcock chicken when I am in a hurry.

What is spatchcock chicken?

It is when you cut the backbone out of the chicken. Then you flip the chicken over and press down on the chicken breast to make a more flat bird. Most recipes spatchcock chicken and place it on the BBQ. This recipe roasts the bird in the oven while lying almost flat in an ovenproof frying pan.

Why Spatchcock the chicken?

Chicken bakes a lot faster when it is laid almost flat after removing the backbone. The roasted flavor is still there but cooks quicker. A chicken with the backbone taken out will cook in about 40 to 45 minutes.

Tarragon is a classic french Herb

Tarragon is used in many classic French dishes. There are three varieties of Tarragon they are French, Russian and Mexican. I do enjoy fresh Tarragon but didn’t have any at home, therefore, I used dried Tarragon in this recipe. I did not make gravy for this but did use some of the juices in the bottom of the pan.

Ingredients

1 tsp tarragon

1 tsp chervil

1 tbsp Garlicky Onion Seasoning

2 tsp pink salt

1 tsp black pepper

3/4 cup chicken broth

1/4 cup chopped celery

1/2 cup chopped onions

4 cups baby carrots

3 -4 lb whole raw chicken

Directions

Preheat oven to 400 F. Spatchcock the chicken. This means to cut out the backbone.

Cutting out the backbone

With a sharp pair of scissors cut down one side of the backbone. Push down on the breastbone until it lays flatter. Next gently remove the skin from the remaining side of the backbone. Using the scissors again cut down the other side of the backbone.

*Cooks Note: Consequently if you make homemade chicken broth then place the backbone inside a plastic bag and store in the freezer until you have a couple of pounds of chicken bones to make chicken stock with.

Using your finger carefully pull the skin away from the chicken breast and leg without tearing so that you can place some of the herbs under the skin. Combine together tarragon, chervil, Garlicky Onion Seasoning, salt, and pepper.

 

Once the spices are combined rub a small amount on the back of the chicken then flip over. Lastly, place most of it under the skin of the chicken and on top of the skin.

 

In an oven proof pan heat up a tablespoon of avocado oil until hot. Add the onions, celery, add carrots and salt and pepper the vegetables.

Cooks Note: I pulled to small pieces of fat from the neck of the chicken and added them in with the vegetables. Because the fat will bring more flavor.

Add Chicken broth to the pan and place chicken on the bed of vegetables. Place in the oven in an oven proof pan with a sheet of tinfoil lightly laid over the top.

After 25 minutes remove tinfoil and continue to bake for 20 to 35 minutes. If necessary cook an additional 10 -15 minutes.

Lastly, remove from oven and allow to cool for 15 to 20 minutes then cut up and serve.

French Herbed Roast Spatchcock Chicken

Flavorful roasted chicken with a slight hint of tarragon
Prep Time10 mins
Cook Time1 hr
Resting Time15 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: French
Keyword: Chicken
Servings: 5 people
Calories: 693kcal

Ingredients

  • 1 tsp tarragon
  • 1 tsp chervil
  • 1 tbsp Garlicky Onion see recipe on my blog
  • 2 tsp pink salt
  • 1 tsp black pepper
  • 3/4 cup chicken broth
  • 1/4 cup chopped celery
  • 1/2 cup chopped onion
  • 4 cups baby carrots
  • 3 lb whole raw chicken

salt and pepper to taste

    Instructions

    • Preheat oven to 400 F. Spatchcock the chicken. This means to cut out the backbone. With a sharp pair of scissors cut down one side of the backbone. Push down on the breastbone until it lays more falt. Next gently remove the skin from the remaining side of the backbone. Using the scissors again cut down the other side of the backbone.
    • Using your finger carefully pull the skin away from the chicken breast and leg without tearing so that you can place some of the herbs under the skin. Combine together tarragon, chervil, Garlicky Onion Seasoning, salt, and pepper. 
    • Once combined rub a small amount on the back of the chicken then flip over and place most of it under the skin of the chicken. In an oven proof pan heat up a tablespoon of avocado oil until hot. Add the onions, celery, carrots and salt and pepper the vegetables.

    Cooks Note: I pulled to small pieces of fat from the neck of the chicken and placed them in with the vegetables to bring about flavor. Add Chicken broth and place chicken on the bed of vegetables and place in oven in an oven proof pan with a sheet of tinfoil lightly laid over the top.

    • Add Chicken broth and place chicken on the bed of vegetables and place in oven in an oven proof pan with a sheet of tinfoil lightly laid over the top. After 25 minutes remove tinfoil and continue to bake for 20 to 35 minutes. If necessary cook an additional 10 -15 minutes. Open oven and spread the coconut oil all over the skin of the chicken and turn the oven on to broil for 2 – 4 minutes until the skin crisps up. Remove from oven and allow to cool for 15 to 20 minutes then cut up and serve.

    Cooks Note: I pulled to small pieces of fat from the neck of the chicken and placed them in with the vegetables to bring about flavor.

      Notes

      Nutrition Facts
      Servings 5.0
      Amount Per Serving
      calories 693
      % Daily Value *
      Total Fat 47 g 72 %
      Saturated Fat 15 g 73 %
      Monounsaturated Fat 22 g
      Polyunsaturated Fat 9 g
      Trans Fat 0 g
      Cholesterol 158 mg 53 %
      Sodium 1242 mg 52 %
      Potassium 791 mg 23 %
      Total Carbohydrate 18 g 6 %
      Dietary Fiber 4 g 17 %
      Sugars 6 g  
      Protein 50 g 101 %
      Vitamin A 353 %
      Vitamin C 23 %
      Calcium 36 %
      Iron 38 %
      * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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