• Recipe by
  • Prep time
    10 minutes
  • Cook Time
    1 hour 40 minutes
  • Serves

Equipment: The Ultimate Skillet


1 2½-3 pound chicken, spine removed and spatchcocked

4 tablespoons butter, softened

1 tablespoon oil packed Calabrian chilis

2 anchovies, minced

2 garlic cloves, grated

1 tablespoon oregano, minced

¼ teaspoon kosher salt

¼ teaspoon pepper


Preheat the oven to 375℉ (190℃). Add butter, Calabrian chilis, anchovies, garlic, oregano, salt and pepper to a small bowl. Mix until combined and set aside.

Place chicken in a cast iron skillet. Pat chicken skin dry with a paper towel. Season chicken all over with salt and pepper. Using your hand or a spoon smear chili butter all over the chicken making sure to get it into every nook and cranny.

Roast chicken until cooked through and skin is golden, about 1 hour to 1 hour and 15 minutes, or until an instant read thermometer inserted into the thickest part of the chicken reads 160℉. Halfway through cooking, baste the chicken with the juices that have accumulated in the skillet with a spoon.

Remove chicken from oven and let rest 10-15 minutes before carving.

Note: The chili butter from Step 2 is also a delicious base for garlic bread.

Calabrian Butter Chicken on plate

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Danielle Campbell