Spatchcock Chicken with Cilantro Salsa Verde & Pan Jus
Better with shallot, but red onion works perfectly. Served here with creamy mashed potatoes & organic green beans — or any sides you love.
🐔 Roasted Half Chicken with Pan Jus
Ingredients
- 1 whole organic chicken (2.5–4 lbs), spatchcocked & split into 2 halves
- 2 Tbsp avocado oil (for searing)
- 2 Tbsp unsalted butter (+ extra for finishing)
- 4 garlic cloves, smashed
- 2 sprigs thyme or rosemary
- Pink Himalayan sea salt — ≈ 8–10 seconds from your electric grinder per half chicken
- Cracked black pepper — ≈ 6–8 seconds per half chicken
- Light dusting of smoked paprika (optional, for color)
- ≈ ¾ cup unsalted chicken bone broth (total used throughout recipe)
Method
- Prep: Pat chicken very dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika (optional).
- Preheat: Set oven to 425°F. Heat a cast-iron skillet over medium-high (~400–425°F surface temp).
- Sear: Add avocado oil once pan is hot and shimmering. Place chicken skin-side down, pressing lightly so the skin makes full contact. Sear 4–5 minutes undisturbed until deep golden and crisp.
- Flip & Flavor: Flip chicken. Add 2 Tbsp butter, smashed garlic, and thyme. Spoon melted butter over meat for 30 seconds. Pour in ½ cup bone broth to start the pan jus base.
- Roast: Transfer skillet to oven. Roast 20–25 minutes, basting every 10 minutes. If pan starts to dry midway, add a splash (2–3 Tbsp) more bone broth while basting.
- Check Temps: Breast 160°F / Thigh 170°F internally = done.
- Rest & Finish: Remove chicken, tent loosely with foil, and rest 10 minutes. Meanwhile reduce skillet juices on stovetop 2–3 minutes, swirling in a knob of butter and a final splash of bone broth for a silky, glossy pan jus.
🌿 Cilantro Salsa Verde (No Capers)
Ingredients
- ½ cup cilantro, finely chopped
- 2 Tbsp fresh oregano, finely chopped (or 1 Tbsp dried)
- ¼ red onion (minced) or 1 small shallot
- 2 cloves garlic, grated or finely minced
- ≈ 10 slices jarred banana pepper rings (chopped)
- Zest & juice of 1 lime
- ½ cup good olive oil
- Salt & pepper to taste
Method
- Mix all ingredients in a bowl until the sauce looks glossy and emulsified.
- Taste and adjust — add more lime for brightness or more oil for smoothness. If you like heat, add extra banana pepper rings.
Serve the chicken with a spoon of pan jus and a drizzle of salsa verde. Optional sides: creamy mashed potatoes and organic green beans.
