This Butterflied Roast Chicken Recipe is the best way to roast a whole chicken with herbs and olive oil. Surprisingly easy and simple, cut roasting time in down by cutting out the backbone and laying your chicken flat also known as Spatchcocking, it makes a delicious meal the whole family can enjoy!

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Herb-Infused Butterflied Roast Chicken Recipe
I have shared my love for a spatchcocked chicken before with my Grilled Spatchcock Chicken Recipe and now I am sharing another version, this amazing herb roasted butterflied chicken.
Smothered in fresh herbs and olive oil this entire chicken roasts to perfection with the help of spatchcocking. By laying the chicken flat the bird gets a nice and even roast, making the prefect supper to share with friends and family.
Make it a full meal by serving it alongside Air Fryer Twice Baked Potatoes, Roasted Baby Yukon Potatoes and Squash Casserole!

Spatchcocking/Butterflying a Whole Chicken
Spatchcocking, also known as butterflying, involves removing the backbone of the chicken and flattening it, resulting in faster and more even cooking. Not only does spatchcocking reduce cooking time, but it also allows for better flavor absorption and the coveted crisp skin that chicken lovers crave.
How to Spatchcock a Chicken
It sounds so complicated right?! It really can be described in a few sentences.
Start off by patting the chicken dry with a paper towel, do not rise off. Place the chicken back bone side up on a cutting board. Use a sharp knife or kitchen shears to cut the side of the backbone out of chicken on one side and then carefully again on the other side and then disposing of the backbone. I recommend to use kitchen shears, it makes this even easier! Once the backbone is out flip the chicken over and press down on the upper breasts to lay flat.
Ingredients
- Whole Chicken – You will want a chicken anywhere between 4 and 5 pounds for a more accurate timing of the recipe, feel free to use a larger chicken just note that the cooking time will be longer than the recipe states.
- Fresh Oregano and Tarragon – Or any other fresh herbs that sounds good together like fresh rosemary, basil, thyme, or sage.
- Garlic – A whole head of garlic, you will take apart all of the individual cloves and add it together with the herbs.
- Olive Oil – You will be mixing the olive oil with the herbs and garlic to make a pesto like consistency to add to the chicken.
- Kosher Salt – If you don’t have kosher salt use sea salt instead.
- Lemon Juice – You will want fresh lemon, if you really like the lemon flavor feel free to serve the chicken with lemon slices.
For a complete detailed list of the ingredients continue towards the bottom of the page.

Instructions
Preheat your oven to 425º F.
Begin by preparing the herb mixture. Remove the paper from the garlic cloves and combine them with the oregano and tarragon in a food processor. Pulse until finely minced.
Add the olive oil, kosher salt, and lemon juice to the herb mixture in the food processor. Pulse until everything is well combined and forms a paste-like consistency. Set aside.
Pat the chicken dry with paper towels and place it breast-side down on a clean cutting board. Using a sharp knife or kitchen shears, carefully remove the backbone of the chicken.
Flip the chicken over and gently press down to flatten it.
Spread about one-third of the herb mixture on the bottom side of the chicken, then flip it over and gently separate the skin from the breasts. Spread another portion of the herb mixture under the skin, ensuring it covers the entire breast.
Rub the remaining herb mixture over the entire surface of the chicken, ensuring it’s evenly coated.
Transfer the chicken to a baking sheet and roast in the preheated oven at 425° F for 15 minutes.
After 15 minutes, reduce the oven temperature to 350° F and continue roasting for an additional 45 to 55 minutes, or until the internal temperature of the chicken reaches 165° F in the breast meat.
Once the chicken is fully cooked, remove it from the oven and tent it loosely with aluminum foil. Allow the cooked chicken to rest for 15 minutes before carving and serving.

tips, tricks and questions
Tips:
- Make sure to thoroughly dry the chicken before applying the herb mixture to ensure maximum adherence and crispy skin.
- Adjust the cooking time based on the size of the chicken to ensure it’s cooked through but still juicy.
- Feel free to experiment with different herb combinations or add additional ingredients like citrus zest for extra flavor.
- Use the pan juices from the sheet pan to make chicken gravy using my turkey gravy recipe, just sub the turkey drippings for the chicken drippings and just add a little butter if you need more fat (pan drippings), use chicken stock to finish the gravy and serve with herbed mashed potatoes.
Can I use dried herbs instead of fresh?
While fresh herbs provide optimal flavor, dried herbs can be used as a substitute. However, the flavor may be slightly different and you will want to use way less, only use a tablespoon or two of dried herbs with the oil, so adjust the quantities accordingly.
How do I know when the chicken is cooked without a meat thermometer?
One way to check for doneness is to pierce the thickest part of the chicken with a skewer or fork. If the juices run clear and there is no pink color, the chicken is likely cooked. Additionally, the internal temperature should reach 165° F.
If you don’t have a meat thermometer yet I highly recommend getting one. You can get an Instant-Read thermometer like the Thermoworks Thermapen or a Dot – Simple Alarm Thermometer, I have both of these and they are both amazing.

Dot – Simple Alarm Thermometer
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What sides pair well with this dish?
This juicy butterflied roast chicken pairs beautifully with a variety of side dishes to make a perfect meal. Try some vegetable sides like Air Fryer Broccoli, Mashed Potatoes, Au Gratin Brussels Sprouts, or a fresh green salad like my Easy Antipasto Salad.
Can I prepare the herb mixture in advance?
Yes, the herb mixture can be prepared in advance and stored in an airtight container in the refrigerator for up to a day before using. Simply bring it to room temperature before applying it to the chicken (the olive oil might harden in the fridge, thats okay just warm it back up).

If you like this Butterflied Roast Chicken Recipe you might also like:
Spatchcock (Butterflied) Roast Chicken Recipe

Covered in fresh herbs and garlic this butterflied roast chicken recipe makes a juicy and delicous roast bird perfect for a meal surrounded by friends and family.
Ingredients
- 1 4-5 pound whole chicken
- 1 cup of a mixture of fresh oregano and tarragon (about 1 ounce each)
- 1 head of garlic
- 1/3 cup olive oil
- 2 teaspoons kosher salt
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425º F.
- Remove all of the paper from all of the cloves on the head of garlic. Add the garlic to a food processor with the oregano and tarragon. Pulse until the garlic and herbs are minced. Add the salt, olive oil, and lemon juice. Continue to pulse the food processor until everything comes together like a pesto. Set aside.
- On a clean cutting board pat the chicken dry. With a very sharp knife or sharp kitchen shears cut the backbone out of the chicken. Turn over and lay flat, you might have to push in down so it sits flat.
- Flip back over to the inside of the chicken, slather about a third of the herb mixture all over the bottom of the chicken. Then place the chicken right side up on a baking sheet. Carefully use your fingers to open the skin between the breasts. Add a good amount of the herb mixture under the skin all spread out over the chicken breast. Use the remaining herb mixture to rub all over the rest of the chicken.
- Transfer to the oven. Bake at 425° F for 15 minutes.
- After 15 minutes reduce the temperature to 350° F and cook for another 45 to 55 minutes or until the chicken has reached an internal temperature of 165° F (the time will vary slightly depending on the size of the chicken).
- Remove from the oven and cover with foil. Let rest for 15 minutes before carving and serving.
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Nutrition Information:
Yield:
4Serving Size:
1/4 the chickenAmount Per Serving: Calories: 1535Total Fat: 95gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 62gCholesterol: 499mgSodium: 1098mgCarbohydrates: 5gFiber: 2gSugar: 0gProtein: 156g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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