Ingredients: |
Ingredients: 1 whole chicken 4-5 lbs.
1/2 tsp salt
1/8 tsp black pepper
Flavored Butter:
4 TBS Unsalted butter, softened
1 TBS Olive Oil plus more to drizzle
1 TBS Fresh Flat Leaf Parsley, Finely Chopped
2 cloves garlic minced
1/2 tsp. lemon zest
1 TBS Lemon juice
1 tsp salt
1/8 tsp pepper
Veggies:
2 lbs medium red or gold potatoes (I like rainbow potatoes from Trader Joes)
3 large carrots peeled and quartered
8-10 ounces Brussell sprouts tried and halved
2 TBS Olive Oil
1 TBS Herbs de Provence or your choice of Herb combo
1 TBS 21 Seasoning Salute from Trader Joes
Salt and Pepper to taste.
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Directions: |
Directions:Preheat oven to 425º. Line a shallow baking sheet with parchment paper.
In a small mixing bowl, combine all the ingredients for the flavored butter and mash with a fork until most of the lemon juice is fully incorporated.
In another bowl, toss the veggies with the Olive Oil and seasonings, set aside. Toss again right before putting on baking sheet.
To Spatchcock the chicken, Place chicken breast side down with the wings/neck facing towards you. to Remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten the chicken. Season inside of the chicken with 1/2 tsp salt & a pinch of black pepper. You can "Google or UTube" this process.
Now working, breast side up, place the chicken on prepared baking sheet. Using the palm of your hand, push firmly over the breast bone, forcing the chicken to lie completely flat. Using your thumbs, separate the skin from the meat over the breast, thigh and drumsticks.
Use 2/3 of the butter mixture and spread under the skin in the areas you just separated. Dot/spread the rest of the butter mixture over the top of the chicken.
Give the veggies one more toss with the Oil and seasonings and place all around the chicken.
Drizzle everything with a little more olive oil and generous sprinkling of salt & pepper.
Bake uncover at 425º for about 50 minutes to 1 hour or until an instant read thermometer reads 160F when inserted into the thickest part of the chicken breast. Rest for 10 minutes before cutting and serving. |
This recipe for Spatchcock Chicken is from