Spatchcock Chicken with Flavored Butter and Vegetables
Recipes Chicken Main Dish Meal ideas Seasonal cooking
Description
Do you love roasted chicken? Make it this way and it will turn out tender and juicy every time. It's full of flavor from the garlic/herb butter. It's a one pan dinner with chicken, potatoes, carrots and Brussels sprouts.
Ingredients
Spatchcock Chicken:
4 1/4 lb. whole chicken (allow chicken to sit at room temperature for 30 minutes before using for even baking)
1/2 t. sea salt
1/8 t. black pepper
Flavored Butter:
4 Tb. olive oil, plus more for drizzling
1 T. finely chopped parsley
2 garlic cloves, minced
1/2 t. lemon zest
1 T. freshly squeezed lemon juice
1 t. salt plus more for vegetables
1/8 t. freshly ground black pepper
1-Pan Chicken Dinner:
2 lb. medium red potatoes, scrubbed and quartered
3 medium carrots, peeled and quartered
8 oz. Brussels sprouts, trimmed and halved
Directions
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Spatchcock 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; use a heavy knife to score down the sternum. This helps pop out the breast bone and flatten chicken. Season inside the chicken with 1/2 t. salt and a pinch of black pepper.
Flip the chicken over, breast side up; place on parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat. Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas.
Flavored Butter:
In a small mixing bowl, combine flavored butter ingredients; mash with a fork for several minutes until lemon juice is mostly incorporated into butter.
Spread 2/3 of the mixture under the chicken skin; dot or spread remaining butter all over chicken.
Preheat oven to 425 degrees.
1 Pan Chicken Dinner:
Place prepared vegetables all around chicken; drizzle everything with olive oil; sprinkle chicken and vegetables generously with salt and black pepper, to taste.
Bake uncovered for 45 minutes or until instant read thermometer reads 160 degrees when inserted into thickest part of chicken breast. Remove from oven; let rest uncovered 10 minutes on a cutting board before serving. Be careful to not over-bake or the breast will be dry. Internal temperature will rise another 5-10 degrees after it is removed from the oven.
6 servings.