The Dirty Bird Recipe

Spatchcock the chicken

If not already done, place the chicken breast-side down on a cutting board. Using poultry shears, cut along both sides of the backbone and remove it. Flip the chicken and press firmly on the breastbone to flatten. Pat the chicken dry with paper towels.

Make and apply marinade

In a small bowl whisk together olive oil, soy sauce, Worcestershire sauce, smoked paprika, ground cumin, garlic powder, onion powder, black pepper, kosher salt and optional hot sauce. Brush or rub the marinade evenly over both sides of the spatchcocked chicken, getting some under the skin where possible. Marinate at room temperature for 30 minutes or refrigerate covered for up to 4 hours (bring to room temperature 30 minutes before roasting).

Prepare dirty butter

In a small bowl combine softened butter, anchovy paste, chopped capers, lemon zest, chopped parsley, thyme, black pepper and kosher salt. Mash and stir until fully combined and smooth. Taste and adjust salt if needed. The anchovy and capers create the 'dirty' umami note.

Apply butter under skin

Gently loosen the skin over each breast and the thighs with your fingers, creating pockets without tearing. Spoon half of the dirty butter evenly under the skin, spreading it toward the wing joints and thighs. Rub remaining butter over the exterior of the chicken for browning.

Prepare pan and aromatics

Preheat oven to 450°F (230°C). Arrange a large rimmed baking sheet or roasting pan with a wire rack. Scatter the halved shallot, lemon slices, smashed garlic and rosemary sprigs across the pan. Pour the chicken stock into the pan — this will create steam and pan juices for basting.

Roast the chicken

Place the spatchcocked chicken, skin-side up, on the rack set over the aromatics. Roast in the preheated oven for 25–35 minutes, until the skin is golden and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C). Start checking at 25 minutes because oven temperatures and bird sizes vary.

Baste and finish

Every 10 minutes during roasting (or once at the halfway point), use a spoon to baste the chicken with the pan juices and the remaining dirty butter from the skin edges. If the skin is browning too quickly, tent loosely with foil for the final 5–10 minutes. Remove from oven when internal temperature reaches 165°F (74°C).

Rest before serving

Transfer the chicken to a cutting board and let rest for 10–15 minutes. While resting, the carryover heat will finish cooking and juices will redistribute, keeping the meat moist.

Carve the spatchcocked chicken into halves or pieces and transfer to a serving platter. Spoon any pan juices over the carved chicken. Sprinkle chopped parsley and serve with lemon wedges alongside.