Spatchcock chicken is the the term for butterflying a whole chicken. To do this you remove the backbone and sometimes the sternum then flattening it for easy rosting.
this is a great way to cook an entire chicken with all parts at the same doneness. You do need to either be a trained chef or really good with a knife to do this technique appropriately. For a home cook just ask your butcher. They will gladly do this for you with a friendly ask and smile. I normally go to the butcher first then continue my shopping. It is really worth it!
I am a gravy girl so I take the juice from the pan and make a gravy using a little of flour or cornstarch then squeeze in a little lemon juice. It's really worth it.
Here is my recipe! I hope you enjoy it.
Cindy's Table Roasted Lemon and Herb Spatchcock Chicken
- Salt and Pepper
- 2 teaspoons fresh or dried rosemary
- 2 teaspoons fresh or dried thyme
Directions
- Rub chicken with 1 tablespoon oil then season with salt and pepper. Prepare your by drizzling a little extra-virgin olive oil in the bottom of the pan. Place chicken, skin side up then top with lemon slices and season with rosemary and thyme. Add a few more lemon slices around the chicken in the pan tucking in the bottom of the chicken.
- Roast chicken 20 minutes then turn pan around in the oven. Continue roasting until a thermometer inserted into thickest part of breast reaches 165 degrees. This will take about 25 to 30 minutes.
- Transfer chicken to a large carving board, and let rest 7-10 minutes. Cut chicken into slices and serve with roasted lemons and pan juices.
I also made mini-yorkshire pudding to go with our dinner. (you can follow the recipe but just bake in ramekins)