French-Herbed Spatchcock Chicken with crispy skin, and herbed flavors roasted into the chicken. Needless to say, it cooks in less than one hour until you can eat roasted chicken. Nevertheless, this makes a perfect comfort food for Sunday dinner. Enjoy with cauliflower mash and other vegetables. Serve with pan juices.
French-Herbed Spatchcock Roasted Chicken Notes:
Honestly, this chicken is a delicious addition to any Sunday dinner. Roast chicken is indeed comfort food. I am always trying to create new chicken recipes. When I am in a hurry I often make spatchcock chicken.
What is spatchcock chicken?
It is when you cut the backbone out of the chicken. Once the backbone is removed you flip the chicken over and press down on the chicken breast to make a more flat bird. Anyway, most recipes that spatchcock chicken place it on the BBQ, however, this recipe roasts the bird in the oven while lying almost flat in an ovenproof frying pan.
Why Spatchcock the chicken?
Therefore, chicken bakes a lot faster when it is laid almost flat after removing the backbone. Unbelievably, the roasted flavor is still there but cooks quicker. While a chicken with the backbone taken out will cook in about 40 to 45 minutes.
Tarragon is a classic french Herb
Most notably Tarragon is used in many classic French dishes. In short, there are three varieties of Tarragon they are French, Russian, and Mexican. To tell the truth, 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. Subsequently, the combination of tarragon, chervil, and chives has often been used in a variety of French recipes.
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French-Herbed Spatchcock Roasted Chicken
Ingredients
- 1 tsp tarragon
- 1 tsp chervil
- 1/2 tsp chives
- 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 For French-Herbed Roasted Chicken:
Preheat oven to 400 F. Spatchcock the chicken. This means cutting out the backbone. First, 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.
How to Prep the Chicken:
Consequently, if you make homemade chicken broth then place the backbone inside a plastic bag and store it 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, and celery, add carrots, salt, and pepper the vegetables.
Cooks Note:
I pulled two small pieces of fat from the neck of the chicken and added them to the vegetables. Notably, the fat will bring more flavor to the dish. 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 the tinfoil and continue to bake for 20 to 35 minutes. If necessary cook for 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 Spatchcock Roasted Chicken
Equipment
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.
- Spatchcock the chicken.
- This means 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.
- 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.1 tsp tarragon, 1 tsp chervil, 1 tbsp Garlicky Onion, 2 tsp pink salt, 1 tsp black 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.3 lb whole raw chicken
- In an oven-proof pan heat up a tablespoon of avocado oil until hot.
- Add the onions, celery, carrots, and salt and pepper to the vegetables.1/4 cup chopped celery, 1/2 cup chopped onion, 4 cups baby carrots
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.
- Add Chicken broth and place chicken on the bed of vegetables.3/4 cup chicken broth
- Next, place it in the oven in an oven-proof pan with a sheet of tinfoil lightly laid over the top, or place the lid of the pan on top.
- After 25 minutes remove the tinfoil or lid and continue to bake for 20 to 35 minutes.
- If necessary cook for an additional 10 -15 minutes.
- Open the 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.
- Be careful not to burn the chicken skin.
- 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 added them in with the vegetables. Notably, the fat will bring more flavor to the dish.
Notes
| Nutrition Facts | |
|---|---|
| Servings 5.0 | |
| Amount Per Serving | |
| calories 319 | |
| % Daily Value * | |
| Total Fat 3 g | 4 % |
| Saturated Fat 1 g | 4 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 160 mg | 53 % |
| Sodium 609 mg | 25 % |
| Potassium 765 mg | 22 % |
| Total Carbohydrate 3 g | 1 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 1 g | |
| Protein 85 g | 171 % |
| Vitamin A | 24 % |
| Vitamin C | 9 % |
| Calcium | 4 % |
| Iron | 12 % |
| * 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. | |
Nutrition
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