Spatchcock Chicken With Lemon And Herbs Recipes
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.
SPATCHCOCK CHICKEN WITH LEMON AND HERBS
A total upgrade from the standard rotisserie chicken. This recipe is pretty straightforward and comes together in a hurry. The majority of the prep work is in finely mincing the fresh herbs and garlic.
Provided by A Hint of Rosemary
Categories Paleo Whole30 Weeknight Dinners Sauces and Dressing Baking Easy Dairy-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Entertaining Holidays Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Oven
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium-size bowl, stir together the Fresh Parsley (3 tablespoon), Fresh Chives (3 tablespoon), Fresh Thyme (3 tablespoon), Fresh Rosemary (3 tablespoon), Fresh Oregano (3 tablespoon), Garlic (4 clove), Lemon (1), Lemon Juice, and Olive Oil (1/2 cup) until combined to make a chimichurri style sauce. Set aside.
- Place the Whole Chicken (1) on a large baking pan lined with parchment paper and cover it on all sides with 2 Tbsp of olive oil along with a generous seasoning with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
- Transfer half of the lemon herb sauce to a small serving bowl and set aside. Spread the rest of the sauce over both sides of the chicken.
- You can optionally add a few lemon halves and cut heads of garlic to the pan before baking. Bake skin-side up for 50 minutes with a rotation of the pan halfway through to ensure that it cooks evenly.
- After the initial 50 minutes, increase the oven temperature to 425 degrees F (220 degrees C). Cook for an additional 15 minutes until the skin is golden brown and the chicken is cooked throughout.
- After a brief rest, transfer the roasted chicken to your favorite serving platter. If desired, dress it up with some additional lemon herb sauce and more fresh herbs.
- Pour the juice that is remaining in the pan into a small serving bowl, passing it through a strainer before serving it alongside your roasted chicken.
Nutrition Facts : Calories 126 calories, Protein 9.3 g, Fat 9.3 g, Carbohydrate 1.3 g, Fiber 0.3 g, Sugar 0.2 g, Sodium 223.3 mg, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35.4 mg, UnsaturatedFat 5.5 g
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