SPATCHCOCKED CHICKEN ON BREAD WITH HERBS AND LEMON
Spatchcocking a chicken means scissoring it down the back (we leave the meaty backbone attached) and then flattening it. Smear it with butter, season with chunky sea salt, and place it on a platform of bread to absorb the juices for the fastest, easiest no-waste roasted chicken ever. While it's still hot, scatter fresh herbs over it and squeeze on some lemon juice for a fresh sauce that basically makes itself.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Cut chicken along backbone on 1 side with kitchen shears and open it like a book. Turn over and press to lay flat. Slather with 2 tablespoons butter; season all over with salt.
- Spread remaining tablespoon butter on 1 side of bread slices. Place side by side, buttered side up, on a parchment-lined rimmed baking sheet and lay chicken on top. Roast until chicken is golden brown and a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees, 30 to 35 minutes.
- Remove chicken from oven; let rest on baking sheet 10 minutes. Scatter with herbs; squeeze lemon juice over chicken. Cut chicken and bread into serving pieces; place on a platter. Pour pan juices over chicken and serve.
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Kamala Goolgar
[email protected]This is a great recipe.
todoroki SiMp
[email protected]I can't wait to make this recipe.
Tristan Atkinson
[email protected]This recipe sounds amazing.
Hurrem Baron
[email protected]I'm curious to try this recipe.
Howdy Fellas
[email protected]This recipe is a must-try.
Kaligiis Taliye
[email protected]I'm going to try this recipe tonight.
Raja Nadar Kayani
[email protected]This looks delicious.
Sabir Karki
[email protected]I can't wait to try this recipe.
Omotosho Adesola
[email protected]This recipe is a keeper.
DEDSEC OJ
[email protected]This dish is perfect for a special occasion.
business inquiry
[email protected]I'll definitely be making this again.
Anais Dobie
[email protected]This was the best spatchcocked chicken I've ever had.
Dejan Bonello
[email protected]5 stars!
barma axmed
[email protected]I would definitely recommend this recipe to anyone looking for a tasty and easy chicken dish.
Fific Armin
[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.
Samuel Oladejo
[email protected]I've made this dish several times now and it's always a hit with my family and friends.
Victor Simon
[email protected]The chicken came out crispy on the outside and tender on the inside. It was cooked to perfection.
M haiderali
[email protected]I loved how easy this recipe was to follow. Even as a beginner cook, I was able to make this dish perfectly.
umair ifraheem
[email protected]This spatchcocked chicken was incredibly juicy and flavorful. The herbs and lemon infused the chicken with a delicious taste.