SPATCHCOCK CHICKEN
Spatchcock Chicken with Roasted Potatoes & Carrots
Serves 4
Chicken Ingredients
3 ½-4 pound Spatchcock Chicken*
1 Stick Salted Butter, softened
4 Garlic Cloves, minced
2 Tsp Dried Oregano
2 Tbsp Fresh Parsley, chopped
2 Sprigs of Fresh Thyme, pull the stem up or fingers down to get the leaves to fall off for a quick chop.
1 Tsp Lemon Zest
2 Tbsp Lemon Juice
2 Lemons cut in half and slice bottom so the half lemon sits flat
2 Tsp Hot Sauce
1 Tbsp and 1 Tsp Coarse Sea Salt
2 Tsp Black Pepper
Potato & Carrots Ingredients
2 pounds Baby Red Potatoes, cut in halves or quarters depending on how big
1 large onion cut into wedges
2 lbs Carrots, peeled and cut into 1-2 inch pieces
6 Garlic Cloves, peeled
⅓ c Extra Virgin Olive Oil
2 Tsp Garlic Powder
2 Tsp Dried Oregano
¼ c Parmesan Cheese, grated
2 Tbsp Fresh Parsley, chopped
1 Tsp Coarse Sea Salt
½ Tsp Black Pepper
Chicken Directions
Preheat Oven to 475°F.
Rinse the chicken and Pat dry both sides of the chicken with paper towels.
Lay the chicken flat on a rimmed sheet pan covered in foil (for less clean up) sprayed with cooking spray.
Generously sprinkle both sides with 1 Tbsp Coarse Sea Salt and 1 ½ Tsp Black Pepper.
Add the softened butter to a small bowl and add the garlic, oregano, parsley, thyme, lemon zest, hot sauce, 1 tsp salt and ½ tsp pepper. Mix until all is incorporated.
Spread the butter mixture all over the chicken both sides and under the skin of the breasts and legs. Then drizzle the lemon juice over the chicken.
Add the potatoes, onions and carrots (see recipe below) around the chicken.
Add the three lemon halves randomly to the sheet pan cut side up and drizzle them with a little bit of olive oil.
Place into the oven for 20 minutes.
Then reduce the oven temperature to 425°F. and cook for another 20 minutes.
Turn the carrots, onions and potatoes over and cook for another 10-15 minutes or until the chicken breast and thigh register 165F.
Remove the chicken from the oven to a carving board and cover with foil, let rest for at least 5 minutes.
Broil the vegetables for 2-3 minutes or until they are golden. Always keep an eye on your food when broiling!!
Carve the chicken and put onto a platter surrounded by the vegetables.
*How to spatchcock a whole chicken (you can also buy a spatchcock chicken already to cook at the grocery store)
Removing the Chicken’s backbone is called spatchcocking or butterfly. Place the chicken breast-side down on a cutting board. With a very very sharp pair of kitchen scissors, cut along one side of the spine (backbone) then cut the other side removing the backbone then discard (or use to make chicken stock).
Flip the chicken over, lay it flat and press down firmly with your hands in the center of the chicken breast. You should hear it crack and the chicken should lay almost flat.
Carrots & Potato Directions
Add olive oil, garlic powder, oregano, parsley, salt and pepper to a mason jar with a lid and give it a good shake.
Add the potatoes, carrots, garlic cloves and onions to a large bowl.
Give the marinade anothe good shake and pour over the vegetables, mix until all the vegetables are coated well.
Add parmesan cheese, mix then set aside.
