Spatchcock Chicken (Print Version)
# Ingredients:
01 -
4-4.5 pound whole chicken.
02 -
3 tablespoons butter, softened.
03 -
1 1/2 teaspoons minced garlic.
04 -
1 1/2 teaspoons fresh thyme, chopped.
05 -
1 1/2 teaspoons fresh rosemary, chopped.
06 -
2 teaspoons lemon zest.
07 -
Salt and black pepper.
08 -
1 teaspoon paprika.
09 -
Lemon wedges for serving.
10 -
1 3/4 pounds red potatoes, 1 1/2 inch chunks.
11 -
1 pound large carrots, 1-inch chunks.
12 -
2 teaspoons minced garlic.
13 -
1 tablespoon fresh rosemary, chopped.
14 -
2 teaspoons fresh thyme, chopped.
15 -
1 tablespoon olive oil.
16 -
3 tablespoons fresh parsley, chopped.
# Instructions:
01 -
Heat oven to 425°F. Prepare baking sheet.
02 -
Remove chicken backbone with shears.
03 -
Season inside with salt and pepper.
04 -
Flatten by pressing breastbone.
05 -
Mix butter with herbs, garlic, and lemon zest.
06 -
Separate skin from meat to create pockets.
07 -
Spread butter mixture under skin.
08 -
Place chicken on sheet, tuck wing tips.
09 -
Season with paprika, salt, and pepper.
10 -
Toss vegetables with oil, herbs, and seasonings.
11 -
Arrange around chicken.
12 -
Roast for 50-60 minutes until chicken reaches 160-165°F.
13 -
Rest chicken for 10 minutes under foil.
14 -
Garnish with parsley and serve with lemon wedges.
# Notes:
01 -
Use large carrots rather than thin ones to prevent overcooking.
02 -
Check vegetables at 30 minutes.