Make a spatchcock roast chicken for a meal full of flavor.
Chicken is the backbone of many family dinners. But roasting the whole bird might seem intimidating. The kitchen pros swear by this technique – it’s how to get more flavor in less time.
Kennedy Chugg showed us how to do it. She loves how this cooking method will give you perfectly crispy skin, and juicy chicken. It can be served for a cozy family night or even at Easter dinner.
This recipe is incredibly versatile. Switch up the butter mixture and the veggies you lay the chicken in for a completely different dinner. It’s easy to customize the flavors exactly how you like them.
Spring Spatchcock Chicken
INGREDIENTS
- 1 whole chicken
- Carrots
- Onion
- Celery
- Lemons
- Fresh Herbs
For the Butter Mixture
- One stick of butter (softened)
- Zest of 2 Lemons
- 1 Tablespoon of Rosemary
- 1 Tablespoon of Thyme
- ½ Tablespoon of Salt
- 1 Teaspoon of Garlic
- 1 Teaspoon of Onion Powder
- 1 Teaspoon of Black Pepper
METHOD
- Preheat oven to 400 Degrees. Spatchcock your chicken by placing it breast side down and using a sharp pair of kitchen shears, cutting the spine. Flip the chicken over and use two hands to place on the rest bone of the chicken and press unti flat.
- In a large roasting pan, add a layer of your aromatics such as carrots, onion, celery, lemons, and fresh herbs.
- In a separate bowl, mix together butter mixture. Massage butter mixture on top of chicken and under the skin. Bake for 60 mins or until 165 internal temperature.
Find more from Kennedy on Instagram, @kennedy.chugg. Kennedy shares lots of easy, delicious, budget-friendly recipes on her page.
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