Roasted Spatchcock Chicken
Ingredients
The chicken
-
1
whole
chicken (3-4 lb), giblets removed
The marinade
-
1
tsp
salt
-
½
tsp
pepper
-
2
cloves
garlic, minced
-
1
tbsp
dried oregano
-
1
lemon
juiced
-
2
tbsp
Maille Dijon Original Mustard
-
½
cup
plain Greek yogurt
-
2
tbsp
olive oil
Instructions
- Line a large baking sheet with parchment paper.
- Spatchcock the chicken by placing it breast-side down on the baking sheet and cutting along each side of the backbone with kitchen shears.
- Open and flatten the chicken, turning it over onto the baking sheet and pressing the breastbone to flatten further.
- Mix the marinade ingredients in a small bowl and brush/spoon over the spatchcocked chicken.
- Preheat the oven to 425°F and let the chicken marinate while the oven preheats.
- Bake uncovered on the middle rack for 45 minutes to 1 hour, until the internal temperature reaches 165°F.
- Remove from the oven and let the chicken rest uncovered for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
457
Total fat
21.2g
Total carbohydrates
4.8g
Total protein
59.3g
Sodium
621.9mg
Cholesterol
173.2mg
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