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#Spatchcock #Chicken #Recipe

Spatchcock Chicken Recipe

 This Spatchcock chicken recipe is our favorite way to roast a whole chicken. Every part of the roast chicken turns juicy and tasty with this herb and garlic butter (the same one we use for our roast turkey!). This chicken pan dinner is easy and so delicious!

 ingredients

  • Ingredients for Spatchcock Chicken Recipe:
  • 4 1/4 lb. whole chicken *
  • 1/2 c. Salt tea (we used sea salt)
  • 1/8 c. Black pepper
  • Ingredients for Flavored Butter:
  • 4 c. Silt unsalted butter
  • 1 tablespoon olive oil plus more to drizzle
  • 1 tablespoon finely chopped parsley
  • 2 cloves minced garlic
  • 1/2 c. Teaspoons of lemon zest
  • 1 tablespoon lemon juice
  • 1 C. More tea for vegetables
  • 1/8 c. Black pepper
  • Ingredients for chicken dinner 1 pan:
  • 2 lb. medium red potatoes washed and quartered
  • 3 medium carrots peeled and quartered
  • 8 oz Brussels sprouts trimmed and halved
  • US Customary - Metric

Instructions



  • (Preheat the oven to 425 ° F after step 4). Place the chicken, chest down, wings / neck facing you. To remove the spine, use kitchen shears to cut the ribs just next to the spine on both sides. Open the ribcage and a heavy knife to mark the sternum. This will help pop the sternum and flatten the chicken. Season chicken with 1/2 tsp. Salt and a pinch of black pepper.

  • The half-baking sheet lined with parchment and rimmed. Using the palm of your hand, push the breast for the chicken completely flat. Use your thumbs to separate the skin from the chest, thigh and pestle.
  • In a small bowl, combine the flavored butter ingredients. Crush with a fork for a few minutes until the lemon juice is mainly incorporated into the butter.

  • Spread 2/3 of the mixture

  • Place the prepared vegetables around the chicken and drizzle with olive oil. Sprinkle chicken and vegetables with salt and black pepper.