This Spatchcock Brown Butter Chicken is savory, juicy, and flavorful - the kind of dinner that works for both a special occasion and a regular weeknight. A whole chicken is spatchcocked so it cooks quickly and evenly, then roasted until the skin is golden and crisp. Whole mushrooms cook alongside the chicken, and everything is served with a simple brown butter sauce packed with the savory flavors of garlic and thyme.
why you'll love it
Roasted chicken is one of my favorite dishes, and I often turn to the spatchcock method when I'm short on time.
It's easy, the chicken roasts evenly, and the cooking time is cut down significantly when a whole chicken is butterflied.
Simple seasonings add flavor to the chicken, which is kicked up a notch with an easy pan sauce that combines brown butter, thyme, and garlic.
Whole mushrooms are the perfect vegetable to toss onto the sheet pan and cook with the chicken. They soak up the juices and go so well with the deep nutty flavor of brown butter spooned on top.
The combination of flavors are incredible! This dish is savory, earthy, and relies on a short list of simple ingredients.
Brown butter chicken is:
- easy to make, which makes it doable any night of the week;
- a low-glycemic, protein-forward recipe made with real food;
- perfect for meal prep since it saves well as leftovers;
- savory, flavorful, and so delicious;
- naturally gluten-free, keto and blood sugar-friendly.
what is spatchcock chicken?
Spatchcocking simply means removing the backbone from a whole chicken and flattening it before roasting.
As long as you have sharp kitchen shears, this process is actually quite simple and a great technique for getting an evenly roasted chicken that cooks in a fraction of the time.
Because the chicken is flattened, more of the skin is exposed to the heat of the oven, which helps it become especially crisp while the meat stays juicy and tender.
While it's delicious on its own, it's even better when drizzled in a rich brown butter sauce right before serving!
ingredients for brown butter chicken
Here's a look at the main ingredients you'll need for this simple brown butter chicken recipe:
- Whole chicken: Look for a chicken that's roughly 4 to 5 pounds.
- Avocado oil or olive oil: For coating the whole chicken and the mushrooms before cooking.
- Seasonings: Salt, pepper, dried thyme, smoked paprika, and garlic powder create a savory seasoning blend that adds so much flavor.
- Mushrooms: I like whole cremini (baby bella) mushrooms, but whole white mushrooms will also work well. They become tender and golden as they roast alongside the chicken.
- Butter: Browning the butter adds a nutty, toasted flavor that makes the chicken taste much more complex than the ingredient list would suggest.
- Garlic: Fresh garlic cloves add so much to the already flavorful brown butter.
- Fresh thyme: A few sprigs of fresh thyme pair beautifully with brown butter, chicken, and mushrooms.
how to make brown butter chicken
This process is not as complicated as it might sound, and the oven will do about 90 percent of the work for you!
Here's a look at the method, but be sure to scroll down to the printable recipe card to view each step and ingredient amounts.
Before you begin: Preheat the oven to 425°F and prepare the chicken (if possible, pull the chicken out of the fridge and let it rest at room temperature for 30 minutes before cooking).
Spatchcock the chicken: Place the chicken on a cutting board breast-side down and use kitchen shears to cut along both sides of the backbone.
Remove the backbone, then flip the chicken over and press down on the breastbone until the chicken is flattened. Pat it dry with paper towels (this helps the skin crisp).
In a small bowl, combine all of the seasonings. Set aside 1 teaspoon of the mixture (for the mushrooms). Rub oil on the chicken, then generously sprinkle the remaining seasoning all over. Place it on the sheet pan and roast for 25 minutes.
Add the mushrooms to a large mixing bowl and toss with 1 tablespoon of oil and the remaining 1 teaspoon of seasonings. After the chicken has roasted for 25 minutes, spread the mushrooms out on the sheet pan and return it to the oven for another 20-25 minutes or until the chicken is done.
While the chicken roasts, melt butter in a small pan over medium heat. Add the thyme sprigs and garlic clove and continue cooking until the milk solids turn golden brown and the butter is a little foamy with a nutty aroma.
When the chicken is done, let it rest on the pan for 15 minutes. Transfer it to a cutting board to carve. Place the chicken on a serving plate and drizzle with spoonfuls of the brown butter. Serve with the whole mushrooms and more brown butter on the side.
recipe tips for the best success
- Dry the chicken well. Moisture on the skin creates steam in the oven, which makes it harder to get that crisp, golden skin. Patting the chicken dry before seasoning makes a difference!
- Brown the butter in a shallow, light colored pan. If you have a light-colored pan, it's easier to see when the milk solids in the butter have browned. This can happen all of a sudden and if you cook it too long, they'll quickly burn, so a light pan makes it easier to monitor the process.
- Use a meat thermometer. The most reliable way to know when a whole chicken is done is to check the internal temperature. The thickest part of the chicken thighs should reach 165°F and the thickest part of the chicken breast should read 150-155°F (carryover cooking will raise the temp to 165°F as it rests).
- Don't skip the rest time! Give the chicken about 10-15 minutes to rest before carving. This gives the juices time to redistribute so the meat stays juicy.
- Don't overcrowd the pan. Overcrowding the mushrooms will prevent them from roasting. Instead, they will steam and turn out a bit mushy. If your pan is small, you can roast the mushrooms separately on a second sheet pan.
substitutions
- Thyme: You can substitute your own favorite fresh herbs for the brown butter sauce. A sprig of rosemary or a couple of fresh sage leaves will also create a delicious flavor profile.
- Mushrooms: The roasted mushrooms are an optional side. Omit them entirely if you prefer, or swap in a different vegetable and adjust the cook time as needed (e.g. asparagus would cook during the last 10 minutes, while vegetables like sweet potatoes or onions could go in much earlier in the roasting process).
- Butter: Feel free to use salted or unsalted butter, but do not substitute a dairy-free butter unless you're simply making a butter sauce and do not care if it browns. Dairy-free butter substitutes will not brown since they do not contain the milk solids that toast in the process.
what to serve with brown butter chicken
This chicken already comes with roasted mushrooms, but you can also round out the meal with a simple mash, vegetable, or salad.
Here are a few low-carb sides to consider:
- Roasted Mashed Cauliflower with Garlic
- Mashed Butternut Squash and Sweet Potato
- Fennel Cucumber Salad with Creamy Shallot Vinaigrette
- Air Fryer Broccolini
how to store leftovers
Leftover chicken, mushrooms, and brown butter will keep well in the fridge for up to 4 days. Store them each separately in an airtight container. The brown butter sauce will keep even longer, and is easy to reheat and use.
Tip: turn any leftover bones into homemade chicken bone broth!
you might also love
- Keto Chicken Tortilla Soup
- Keto Chicken Pot Pie with Biscuits
- Crispy Scallion Chicken Thighs with Cream Sauce
- Lemon Za'atar Pan Fried Chicken Legs
Spatchcock Brown Butter Chicken with Mushrooms
This roasted brown butter chicken is crisp, juicy, and packed with savory flavor. A whole chicken is spatchcocked, seasoned, and roasted alongside whole mushrooms, then drizzled with a savory brown butter sauce.
Ingredients
- 1 whole chicken, about 4-5 pounds
- 1-½ tablespoons + 1 tablespoon avocado oil or olive oil, divided
- 1 teaspoon fine sea salt
- 1 teaspoon grond black pepper
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 14-16 ounces cremini mushrooms
- 4 tablespoons salted butter
- 3 sprigs fresh thyme
- 2 whole garlic cloves
Instructions
- Preheat the oven to 425°F. (If possible, let the chicken rest at room temperature for 30 minutes).
- Spatchcock the chicken: Place the chicken on a cutting board breast-side down and use sharp kitchen shears to cut along both sides of the backbone. Remove the backbone, then flip the chicken over and press down on the breastbone until the chicken flattens. Pat it dry with paper towels (this helps the skin crisp).
- Season and roast: In a small bowl, combine all of the seasonings. Set aside 1 teaspoon of the mixture for later (you'll use it for the mushrooms). Rub 1-½ tablespoons of oil all over the chicken, then generously season it with the rest of your seasoning blend. Place it on the sheet pan then transfer it to the oven to roast for 25 minutes.
- Add the mushrooms: In a large bowl, toss the mushroomswith 1 tablespoon of oil and the remaining 1 teaspoon of seasoning. After the chicken has roasted for 25 minutes, add the mushrooms to the sheet pan and spread them out as much as you can. Return the pan to the oven to roast for another 20-25 minutes or until the chicken is done. The thickest part of the breast should read 155°F when checked with a meat thermometer; the thickest part of the thigh should read 165°F or higher.
- Make the brown butter: While the chicken roasts, add butter to a small, light colored pan set over medium heat. Add the thyme sprigs and garlic cloves and continue cooking until the milk solids turn golden brown and the butter is a little foamy with a nutty aroma. Remove it from the heat or turn the heat down to very low to keep the butter warm.
- Carve, and serve: When the chicken is done, let it rest on the pan for 15 minutes, tented with foil. Transfer it to a cutting board to carve. Place the chicken on a serving plate and drizzle with spoonfuls of the brown butter. Serve with the whole mushrooms and more brown butter on the side.
Notes
- Dry the chicken well. Moisture on the skin creates steam in the oven, which makes it harder to get that crisp, golden skin.
- Brown the butter in a shallow, light colored pan. A light colored pan makes it easier to see when the milk solids in the butter have browned. This can happen all of a sudden, and if you cook it too long, they'll quickly burn, so a light pan makes it easier to monitor the process.
- Use a meat thermometer. The most reliable way to know when a whole chicken is done is to check the internal temperature. The thickest part of the chicken thighs should reach 165°F and the thickest part of the chicken breast should read 150-155°F (carryover cooking will raise the temp to 165°F as it rests).
- Don't skip the rest time. Let the chicken rest for 10–15 minutes before carving. This gives the juices time to redistribute so the meat stays juicy.
- Don't overcrowd the pan. Overcrowding the mushrooms will prevent them from roasting. Instead, they will steam and turn out a bit mushy. If your pan is small, you can roast the mushrooms separately on a second sheet pan.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 575Total Fat 37gCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 0gProtein 58g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!