Heritage Spatchcock Chicken
A timeless method to prepare a flavorful and juicy roasted chicken, spatchcocking allows for even cooking and a perfect crispy skin.
Prep time: 15 minutesCook time: 50 minutesServes: 4
Ingredients
1 whole chicken (3-4 lbs)
2 tbsp olive oil
1 tbsp salt
1 tsp black pepper
1 lemon (zested and juiced)
3 cloves garlic (minced)
1 tbsp fresh rosemary (chopped)
1 tbsp fresh thyme (chopped)
Instructions
1. Preheat your oven to 425°F (220°C).
2. Place the chicken breast-side down on a cutting board.
3. Using sharp kitchen shears, cut along each side of the backbone and remove it.
4. Flip the chicken over and press down to flatten it.
5. In a small bowl, mix olive oil, salt, pepper, lemon zest, lemon juice, minced garlic, rosemary, and thyme.
6. Rub the mixture all over the chicken, ensuring it is coated evenly.
7. Place the chicken on a baking sheet lined with a rack.
8. Roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C).
9. Let it rest for 10 minutes before carving and serving.
Storage
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place the chicken in an oven preheated to 350°F (175°C) until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
