Split Chicken with Herb Salsa

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Are you ready to take your dinner to the next level? Look no further than this mouthwatering recipe for Split Chicken with Herb Salsa. Bursting with flavor and elegance, this dish is sure to impress even the most discerning palates.

Why Split Chicken?

Split chicken, also known as spatchcocked chicken, is a fantastic way to cook a whole chicken evenly and quickly. By removing the backbone and flattening the bird, you create a more uniform thickness, allowing for faster and more even cooking. Plus, the exposed skin crisps up beautifully, resulting in a perfect balance of tender meat and crispy skin in every bite.

Butterflying a Chicken: A Step-by-Step Guide

Before we dive into the recipe, let’s talk about butterflying a chicken. It may sound intimidating, but it’s actually quite simple. Here’s how to do it:

  1. Prepare your chicken: Start with a whole chicken, preferably around 1.4 to 1.8kg. Place it breast side down on a clean cutting board.
  2. Remove the backbone: Using sharp kitchen shears or a sturdy knife, cut along both sides of the backbone from the tail to the neck. Discard the backbone or save it for making chicken stock.
  3. Flatten the chicken: Flip the chicken over so it’s breast side up. Press down firmly on the breastbone with the palms of your hands until you hear a crack and the chicken lies flat.
  4. Tuck the wings: Bend the wings back and tuck them behind the breasts to prevent them from burning during cooking.

That’s it! You’ve successfully butterflied your chicken and are ready to proceed with the recipe.

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Split Chicken with Herb Salsa

Servings 6
Prep Time 15 minutes
Cook Time 45 minutes
Marinating 30 minutes
Total Time 1 hour 30 minutes



  • 1 Whole Chicken butterflied (see note
  • 8 Garlic (Fresh Clove)
  • 3 Tbsp. Lemon Juice
  • ½ tsp. Cayenne Pepper
  • 1 tsp. Cumin (Ground)
  • 1 Pinch Saffron Threads about 20
  • 80 ml Ghee about 1/3 cup Melted (or a good quality animal fat)
  • Pinch Celtic Sea Salt
  • Pinch Ground Black Pepper

Herb Salsa

  • 3 Tbsps. Tarragon Leaves (Fresh) if you can’t find fresh, use 1 ½ Tbsps. Dried
  • 3 Tbsps. Flat Leaf Parsley (Fresh)
  • 3 Tbsps. Dill (Fresh)
  • 250 ml Olive Oil about 1 cup
  • 1 Tbsp. Lemon Juice


  • Place the garlic, lemon juice, cayenne pepper, cumin, saffron, and ghee in a blender and blend into a smooth paste. Season with salt and pepper.
  • Pat the chicken dry with paper towel, evenly cover the entire chicken with the garlic paste. Cover and marinate in the fridge for at least 30 mins. If you have the time leave it over night for the flavours to really develop.
  • Pre heat the oven to 200℃
  • Transfer the chicken to a roasting tin, pour over any marinade that’s run off while marinating.
  • Roast, basting occasionally for 25 mins.
  • Loosely cover the tin with foil and roast for a further 15-20 mins until the chicken is golden and the juices run clear when you pierce the thigh with a skewer.
  • Allow to rest for 5 mins, keeping it warm. Carve or pull apart to serve.

Herb Salsa

  • Place all the salsa ingredients into a food processor and blitz to a chunky sauce, season with salt and pepper. Pour the salsa over the chicken to serve.
  • Serve with veg or salad of choice and adjust your macros accordingly.


To butterfly the chicken, cut it down the middle of the breast bone, leaving the bone in. Turn it over and press down along the backbone to flatten it out.
Calories: 2814kcal


Serving: 1g | Calories: 2814kcal | Carbohydrates: 3g | Protein: 73g | Fat: 40g
Disclaimer: No Spoons to Cook is based on our own experience and research, and what we know works best for us. It is not medical advice. Our recipes focus on low inflammatory ingredients, whole foods and are founded in ketogenic and low carb ways of eating. We encourage spoonies to stay curious, ask questions, do your own research, listen to your body and to work with a Registered Dietitian or Medical Professional when appropriate to tailor your nutritional needs to support your care plan and goals.

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