Spatchcocked Lemon Garlic Rosemary Chicken
May 10, 2018
This Spatchcocked Lemon Garlic Rosemary Chicken is full of flavor and easy to do. Spatchcocking is butterflying the chicken. Cutting a chicken in half for broiling is almost as routine as chopping an onion. But keep the halves together in that same flattened position.
Besides making an intriguing presentation and being simple to carve, a spatchcocked bird requires less time in the oven. That means that the breast meat won't be dry. It's also easy to make a pocket between the skin and breast meat to stuff the bird with a protective layer of vegetables and seasonings.
- Prep: 15 mins
- Cook: 50 mins
- Yields: 4 Servings
Directions
1Preheat oven to 425° F.
2Place chicken, breast side down, on a work surface. Starting at the thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along the other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
3Mix the rosemary, garlic, olive oil, lemon juice, lemon zest, and salt and pepper in a bowl.
4Rub the rosemary, garlic mixture all over the chicken, including the breast, thighs, and under the skin. Place the lemon slices, backbone and giblets on a heavy-duty rimmed baking sheet. Set a wire rack over the baking sheet and place the chicken on top, breast side up.
5Roast the chicken in the oven for 50 - 70 minutes or until your thermometer reads 165°F in the thickest part of the thigh (without touching the bone) and the skin is nice and golden brown and crispy.
6Let rest for 15 minutes.
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