Easy Spatchcock Chicken
Ingredients
The chicken
-
1
whole
chicken (4-4.5 lbs)
-
1
stick
unsalted butter, softened
-
2
tbsp
olive oil
-
3
cloves
garlic, minced
-
2
tbsp
fresh thyme
-
½
tsp
lemon zest
-
1
tbsp
lemon juice
-
1
tsp
salt
-
½
tsp
pepper
The sides
-
2
lbs
baby potatoes, halved
-
8
oz
Brussels sprouts, halved
-
5
large
carrots, diced into chunks
-
¼
cup
olive oil
-
to taste
salt and pepper
Instructions
- Pat the chicken dry with paper towels.
- Spatchcock the chicken by cutting along the spine and removing it, then flatten the chicken.
- Loosen the skin from the meat to create pockets for the butter.
- Season the chicken inside and out with salt and pepper, and optionally refrigerate for 1 hour.
- Mix the softened butter, olive oil, thyme, lemon zest, lemon juice, salt, and pepper in a bowl.
- Preheat the oven to 425°F.
- Spread the butter mixture all over the chicken, under the skin and on the surface.
- Place the chicken on a wire rack over a foil-lined baking sheet.
- Prepare the vegetables by washing, chopping, and tossing them with olive oil, salt, and pepper.
- Bake the vegetables on a parchment-lined baking sheet in the oven for 45 minutes, tossing every 15 minutes.
- Bake the chicken for 45-50 minutes or until the internal temperature reaches 155°F.
- Let the chicken cool for 10 minutes before cutting.
Nutrition Facts (estimated)
Servings
6
Calories
450
Total fat
30g
Total carbohydrates
20g
Total protein
35g
Sodium
500mg
Cholesterol
100mg
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