| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 cups packed fresh parsley leaves
- 12 tablespoons salted butter, softened
- 1/4 cup lemon juice (about 2 large lemons)
- 3 tablespoons fresh or dried oregano leaves
- 2 tablespoons dry sherry wine
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic, peeled and smashed
- 3 to 4 fresh sprigs thyme, leaved removed
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- Two 5-pound whole chickens
Instructions
- Preheat the oven to 450 degrees F.
- In a food processor add the parsley, butter, lemon juice, oregano, sherry, red pepper flakes, garlic, thyme leaves, salt and pepper. Pulse until well combined. Scrape into small dish and set aside. Do not refrigerate.
- Place each chicken, breast side down, on a cutting board. Using a chef’s knife or kitchen shears, cut along one side of the backbone, repeat on the other side to remove the backbone completely. (Save it for stock!) Turn the chickens over to breast side up and press down on the breastbones with the heel of your hand until they crack. Tuck the wing tips under the chickens so they don’t burn. Place both chickens on a rimmed baking sheet.
- Rub half of the butter mixture under the skin of the breasts and thighs of each chicken. Melt the remaining butter mixture in a pan on the stovetop or in a microwave and brush all over the chickens.
- Cover the chickens with foil and bake for 20 minutes. Uncover and baste with any remaining butter or cooking liquid on the bottom of the pan. Continue to bake until the chickens are dark brown with an internal temperature of 165 to 170 F on an instant read thermometer, 40 to 45 minutes more.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 801 |
| Total Fat | 61 g |
| Saturated Fat | 22 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 58 g |
| Cholesterol | 268 mg |
| Sodium | 521 mg |
Reviews
Fantastic!!!
I cheated a little as I had the butcher spatchcock the chicken for me.
I cheated a little as I had the butcher spatchcock the chicken for me.
Great recipe. I only made 1 chicken so I halved the recipe.
I should have known better. You can’t bake a chicken at 450 degrees F. And not having to scrap the tray after that. I think they meant to say 400 F degrees?
I really wanted to love this recipe BUT it was too bland. It taste good but it’s not delicious. I’m creole and from Louisiana and I am used to more flavorful, tender succulent chicken.
Can you say YUMMY. Another winner Ms. Brown.
This chicken is soooooo moist!! Thanks for a great recipe Ms. Brown!!
This is really good!!
Such a good recipe! I will make it often. Preparing and cutting out the backbone of the chicken was not difficult. The seasoning placed under the skin makes for delicious and moist meat!
This is some of the best chicken I’ve EVER made. I’ve made this recipe many many times. It’s my go to recipe for roast chicken. The leftover chicken goes great in so many other recipes too!
So good! The chicken was juicy and flavourful. This is a very easy recipe as well