LEMON-ROSEMARY SPATCHCOCKED CHICKEN
A whole chicken seems intimidating, but if you can get over the spatchcocking part, it's a breeze. And because you've increased the surface area, it cooks a lot quicker!
Provided by Issaarnold
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- To spatchcock chicken: Place chicken spine-up and breast-down on a cutting board. Make a small 1/4- to 1/2-inch cut at the tip of the breast bone where the two breasts meet, using a very sharp and strong pair of kitchen shears. Flip the bird over, breast-side up. Press down on the bird so that it lays flat.
- Place chicken skin-side down on a sheet or roasting pan and season with salt and pepper.
- Lift skin away from the meat gently by sliding your fingers into the pockets at the end of the chicken breasts, thighs, or both, trying not to tear. Slide lemon slices gently under the skin, as far back as you can, having at least 2 slices for each thighs and each breast. Slide rosemary sprigs carefully under the skin, folding in half to avoid tough stems if necessary. Season chicken with additional salt and pepper, if desired.
- Roast in the preheated oven until an instant-read thermometer inserted into the dark meat near the bone reads at least 165 degrees F (74 degrees C), about 50 minutes.
- Remove from the oven and let sit for 5 minutes to allow juices to settle before carving.
Nutrition Facts : Calories 647.5 calories, Carbohydrate 3.2 g, Cholesterol 218.3 mg, Fat 38.6 g, Fiber 1.5 g, Protein 69.2 g, SaturatedFat 10.8 g, Sodium 249.6 mg
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Rana 1237
[email protected]I would highly recommend this recipe to anyone looking for a delicious and easy-to-make chicken dish.
kratos dev
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the cleanup is a breeze.
Afia Kamran
[email protected]I'm a beginner cook and this recipe was easy to follow. The chicken turned out great!
Thapelo Rangata
[email protected]This recipe is a great way to use up leftover chicken. I made a chicken salad with the leftovers and it was delicious.
Ahsan King
[email protected]Overall, this was a good recipe. The chicken was cooked perfectly and the sauce was flavorful. I would definitely make this again.
ray weintraut
[email protected]The sauce was a bit too salty for me. I would recommend using less salt next time.
EBUBE EZEKIBIE
[email protected]This chicken was a bit dry for my taste. I think I would have preferred to cook it at a lower temperature for a longer period of time.
Shijon Rocky
[email protected]I've tried many spatchcocked chicken recipes, but this one is by far the best. The lemon-rosemary sauce is what really makes this dish special.
miss nela
[email protected]This recipe is a keeper! It's easy to make and the results are always delicious.
Cindy Jordaan
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken was so tender and juicy, and the sauce was incredible.
Asharab Ch
[email protected]This chicken was amazing! I loved the crispy skin and the flavorful meat. The lemon-rosemary sauce was the perfect complement.
jelly life
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The chicken is juicy and tender, and the sauce is divine.
Thobeka Mchunu
[email protected]This recipe was a hit with my family! The chicken was moist and flavorful, and the lemon-rosemary sauce was delicious. I will definitely be making this again.