Herb-Roasted Spatchcock Chicken The finale and main to “ Side Dish Diaries”. So good, so flavorful, so juicy—it may end up on your table outside of the holidays! 🤍 Ingredients Base (for roasting bed): • 5-6 small potatoes, cut into chunks • 1 large onion, sliced • 4-5 cloves of garlic • 1 lemon, sliced • to your personal taste: salt, black pepper, paprika • A few sprigs of fresh thyme • A few sprigs of fresh tarragon Herb Butter Marinade: • 1⁄2 cup softened butter • 1 handful chopped fresh parsley • 1 Thai chili (or pinch of chili flakes, to taste) • 2–3 cloves garlic, minced • 4 tablespoons chopped fresh tarragon • 1–2 tbsp epis (Haitian herb marinade — optional • Extra spices of choice: salt, black pepper, adobo, paprika, garlic powder, onion powder, Goya sazon ( ~ 1 tablespoon of each) Chicken: • 1 whole chicken (4-5 lbs), spatchcocked (backbone removed and breast flattened) Instructions 1. Preheat oven to 375°F. 2. On a large baking tray or roasting pan, spread the potatoes, onions, garlic, and lemon slices. Season with salt, pepper, and paprika. Add thyme and tarragon sprigs. 3. In a bowl, mix softened butter with parsley, minced garlic, Thai pepper, and epis (if using). Add the extra spices listed above. Stir until well combined. 4. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone until it lays flat. Optional: Wash your chicken with lime & vinegar 5. Season the chicken generously with salt, pepper, adobo, paprika, and garlic powder. Spread the herb butter all over — including under the skin for extra moisture. 6. Place the chicken skin-side up over the prepared base. Roast for about 1 hour, or until the internal temperature reaches 165°F at the thickest part, usually the breast. 7. Let the chicken rest for 10–15 minutes before carving. Spoon some of the roasted pan juices over the top before serving. #thanksgiving #thanksgivingrecipes #friendsgiving #turkeyrecipes #chickenrecipes