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By Dining with Skyler

Pumpkin Butter Spatchcock Chicken

Name: Pumpkin Butter Spatchcock Chicken
Cuisine: American
Ingredients: 2.5-4.5 lb whole chicken (set out for 1 hour before roasting to come to room temperature); Olive oil; Salt; Pepper; Thick cut potatoes and root vegetables of your choice; 6 tbsp unsalted butter (softened at room temperature); 6 tbsp pumpkin purée (unseasoned); 3 cloves garlic (minced (if your cloves are really large, go with 2 cloves)); 1 1/2 tbsp finely chopped fresh rosemary; 1/2 tsp nutmeg; 1/2 tsp cinnamon; 1/4 tsp kosher salt (if you'd like to add more, feel free to go with 1/2 tsp! ); 1 tbsp extra virgin olive oil

11 steps

Spatchcock roasted chicken with a delicious pumpkin rosemary compound butter underneath the skin. This chicken is easy to prepare, baked to golden brown, crisp perfection, and juicy as can be! The recipe includes instructional photos for each step.

Updated at: Mon, 09 Dec 2024 05:02:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Low

Nutrition per serving

Calories647.6 kcal (32%)

Total Fat52.1 g (74%)

Carbs9.5 g (4%)

Sugars1.3 g (1%)

Protein35.8 g (72%)

Sodium449.7 mg (22%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2.5 lbwhole chicken

set out for 1 hour before roasting to come to room temperature

6 Tbspunsalted butter

softened at room temperature

6 Tbsppumpkin purée

unseasoned

3 clovesgarlic

minced, if your cloves are really large, go with 2 cloves

1 ½ Tbspfresh rosemary

finely chopped

½ tspnutmeg

½ tspcinnamon

¼ tspkosher salt

if you'd like to add more, feel free to go with 1/2 tsp

1 Tbspextra virgin olive oil

Instructions

Step 1

1 hour before roasting, take the chicken out of the fridge and let it sit at room temperature. This helps it cook more evenly!

Step 2

In a small bowl, combine all of the pumpkin butter ingredients. If you want to make the consistency extra creamy, feel free to throw it all in a blender.

Step 3

Place the chicken flat on a cutting board and dry it off with a paper towel. Flip it over so the breasts are touching the board and the wings are closest to you.

Step 4

Using kitchen shears, cut down on one side of the spine.

Step 5

Then, cut down on the other side of the spine. Remove the spine and open the rib cage to remove any random giblets that might be left. You can keep the spine for making a chicken stock later on!

Step 6

Flip the chicken over and firmly press down on the center to flatten it.

Step 7

Once the chicken is flattened, take a rubber spatula (or your hand) and gently separate the skin from the meat, all over the chicken in the breast, thigh and drumstick areas. Be careful as to not rip the skin!

Step 8

With your spatula or hand (feel free to wear gloves if raw meat skeeves you out) rub as much pumpkin butter under the skin as possible. I used all of the butter in the recipe for a 4.25 lb chicken.

Step 9

Drizzle olive oil on the outside of the chicken and rub it into the skin. Sprinkle more salt and pepper all over the chicken as well.

Step 10

Place the chicken onto a sheet pan with chopped root vegetables of your choice. Roast at 425 degrees for 45 minutes, or until the deepest part of the breast is 160 degrees internally. If you are cooking a smaller 2 lb chicken, check on it at 30 minutes and take the internal temp.

Step 11

Let the chicken rest for 15 minutes and check that the internal temp has risen to at least 165 degrees. Carve and serve! Store leftovers in a zip lock bag for up to 3 days in the fridge.

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