Go Back Email Link
+ servings
Leg and thigh on a plate with roasted carrots and pan juices
Print Pin
5 from 1 vote

French-Herbed Spatchcock Roasted Chicken

French-Herbed Spatchcock Roasted Chicken Recipe with classic French Herbs. The whole chicken cooks in about 45 minutes with crispy chicken and pan juices.
Course Main Course
Cuisine French
Keyword Chicken, French Herbed, Quick and Easy, Spatchcock, Spatchcock Roasted, Sunday Dinner, Tarragon
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings 5 people
Calories 693kcal


  • 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


    • 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: 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 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 added them in with the vegetables. Notably, the fat will bring more flavor to the dish.


      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.


      Calories: 693kcal