Spatchcock chicken is a great way to make an entire chicken in less time. This is also great if you don’t have a traditional roasting pan.
Some stores do sell pre-spatchcock chicken. Otherwise, you’d have to do it yourself, which is a lot easier than it appears but understandably something which may be intimidating. Here’s a great guide on how to spatchcock a chicken.
Ingredients:
- 1 whole spatchcocked chicken
- 3 lemons
- 1/4 cup of butter, softened
- 1/4 cup of parsley finely chopped
- 1/4 cup of sage, finely chopped
- 1/4 cup of rosemary finely chopped
- 5-8 cloves of garlic, finely chopped
- S&P to taste
- 1 TBSP of paprika
- 1/2 TSP of onion powder
- Make garlic herb butter. Combine softened butter, herbs and garlic until fully incorporated.
- Season the skin. Take spatchcocked chicken. Peel back skin from breast & thighs. The skin should easily separate.
- Take the garlic herb butter and place underneath the skin, on the breasts and thighs. Try to ensure that as much of the herb mixture stays below the skin as possible.
- Squeeze 2 lemons worth of lemon juice on top of the chicken.
- Mix salt, pepper and paprika. Add spice mixture on top of chicken. For best results, allow to marinate overnight.
- Slice remaining lemon into slices. Place as many desired on or around the chicken for baking.
- Bake chicken. Heat oven to 350. Place chicken on baking sheet with raised grate. Bake at 350 for 1 hour.
- At the 1 hour marker, remove chicken and baste. If desired, coat with 2 TBSP of chicken broth to help process.
- Place chicken back into oven. Cook for an additional half an hour or until the internal temperature of your chicken is 165. The cooking time will vary depending on the size of your chicken, and the temperature is the best indication.
gabrielle in the kitchen 