LEMON HERB SPATCHCOCK CHICKEN
Make a whole spatchcock chicken with a flavorful lemon, herb, and butter rub
Provided by Madeline
Categories Dinner
Time 18m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450F and line a baking sheet with parchment paper - you can cook in a cast-iron skillet instead, but you need a very large one
- Zest one lemon and mince the garlic
- Add butter, lemon zest, garlic, salt, pepper, dried parsley, and dried thyme to a small mixing bowl
- Mix to combine thoroughly and set to the side
- Spatchcock your chicken by removing the backbone and laying flat - see instructions and video above for how to do this
- Lay the chicken flat with the breast side up
- Take your butter, lemon, and herb mixture and rub it all over the skin and under the skin of your bird. You can lift the skin on the breasts and the thighs to really pack a lot of the mixture under the skin - this is how the meat gets flavorful and juicy
- Lay your spatchcocked chicken on a lined baking sheet or in the cast iron skillet - I like to add some thick cut carrot and onions to the pan
- Place in the oven to bake for 45-55 minutes - until the thickest section of the thigh meat reads 165F on a meat thermometer. The timing will depend on the size of the bird. Our 4lb chicken took 45 minutes, a 5lb chicken took 55 minutes and a 5.25lb chicken took nearly an hour. Use that as a guide, but the temperature is the best way to know
- Remove from the oven and allow the chicken to rest for about 15 minutes before cutting into parts to enjoy!
Nutrition Facts : Calories 491 calories, Sugar 0.1 g, Sodium 1317.8 mg, Fat 17.6 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 1.5 g, Fiber 0.3 g, Protein 76.9 g, Cholesterol 271.1 mg
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
ROAST SPATCHCOCKED LEMON CHICKEN
The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our step-by-step guide to spatchcocking a chicken, then use this recipe to put together two other delicious meals: Chicken-and-Rice Soup and Escarole Salad with Lardons and Poached Eggs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
- Rub chicken with 1 tablespoon oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper. Brush 1 tablespoon oil in the center of a rimmed baking sheet slightly larger than the size of the chicken, and place half the lemon slices in a single layer on top of oil. Place chicken, skin side up, on lemons. Beginning at the neck end of breast, carefully loosen skin from flesh of breast and thighs with your fingers. Slide remaining lemon slices under skin in a single layer.
- Roast chicken 20 minutes. Toss shallots with remaining teaspoon oil, and scatter around chicken. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more.
- Transfer chicken to a carving board, and let rest 10 minutes. Cut chicken into 8 pieces, and serve with roasted lemons, shallots, and pan juices. If using chicken for soup and salad, let chicken cool completely. Remove and discard skin, lemon under skin, and bones, and shred meat into bite-size pieces. Chicken, roasted lemons, shallots, and pan juices can be refrigerated up to 2 days. Store meat and pan juices in separate containers; lemons and shallots can be stored together.
SPATCHCOCKED CHICKEN WITH HERB BUTTER
Spatchcocking (also called butterflying) a chicken helps it to roast more evenly and much more quickly, giving you perfectly tender, juicy meat with golden skin. This one is slathered with herb butter, making it extra fragrant. (If you have any herb butter left over, freeze it, then use it on steaks or fish or roasted potatoes.) Pulling out a well-flavored compound butter is one of those cheffy moves that makes almost everything taste better.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.
- Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.
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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