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Cowboy Butter Spatchcock Chicken

A bold and flavorful roasted spatchcock chicken coated in smoky, zesty cowboy butter with garlic, herbs, lemon, and spices.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: American, Southwestern
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 whole chicken spatchcocked
  • salt and pepper to taste
  • 1 tbsp olive oil
Cowboy Butter
  • 1/2 cup unsalted butter softened
  • 4 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1 tbsp parsley chopped
  • 1 tbsp chives chopped
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1/2 tsp Worcestershire sauce optional
  • 1/2 tsp hot sauce optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Pat spatchcocked chicken dry and season with salt and pepper.
  3. Mix cowboy butter ingredients until smooth.
  4. Spread some butter under the chicken skin and the rest on top.
  5. Drizzle lightly with olive oil.
  6. Roast chicken for 45–55 minutes, basting halfway through.
  7. Let rest 10 minutes, slice, and serve with extra cowboy butter.

Notes

Grill or roast; make extra cowboy butter for dipping or drizzling.