Ingredients
Method
- Spatchcock the chicken
- Place the chicken breast-side down. Using kitchen shears, cut along one side of the backbone, then the other side, and remove it. Flip the chicken skin-side up and press firmly on the center of the breastbone until it cracks and the chicken lays flat.
- This spatchcock method is the cheat code for
- crispy skin roast chicken
- because more skin hits the heat and the bird cooks evenly.
- Make the holiday herb butter
- In a bowl, mix softened butter, olive oil, garlic, rosemary, thyme, sage, smoked paprika, kosher salt, black pepper, lemon zest, and lemon juice until it becomes a thick paste that smells like the holidays.
- Season under the skin for maximum juiciness
- Gently loosen the skin over the breasts and thighs with your fingers. Rub about half of the herb butter under the skin, then spread the rest over the outside of the chicken.
- Build the roasting bed
- On a sheet pan or roasting pan, add the onion, carrot, and celery (plus optional herb sprigs). Place the chicken on top, skin-side up, and make sure it’s lying flat.
- Roast at 425°F for 45–55 minutes, depending on size, until:
- 165°F in the breast
- 175°F in the thigh
- Don’t guess. Use a thermometer. That’s how you keep a holiday chicken juicy and not “dry on Christmas,” which is a crime.
- Rest, slice, serve
- Rest the chicken for 10 minutes before slicing. This keeps the juices in the meat instead of flooding your cutting board. Slice through the breastbone to split it into halves, then portion into thighs, drumsticks, wings, and breast slices.
- Pro tips for crispy skin
- Dry the chicken skin with paper towels before adding butter if you want extra crispiness.
- Keep the oven hot at 425°F to blister and brown the skin.
- Don’t cover the chicken while resting. Covering traps steam and softens the skin.
- Storage and reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat on a sheet pan at 375°F until warmed through. For crisp skin, finish with a few minutes at 425°F.
- Nutrition Facts (estimated)
- Per serving (⅙ of recipe, including some skin and butter)
- Calories: ~700
- Protein: ~60 g
- Fat: ~50 g
- Carbohydrates: ~6 g
- Fiber: ~1 g
- Sugar: ~2 g
- Sodium: ~650 mg
- Nutrition varies by chicken size, how much skin is eaten, and exact salt used.
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Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.