Roasted Spatchcock Chicken
Ingredients
Instructions
A huge THANK YOU to Madeline & Anna Zakarian for the inspo!
Preheat the oven to 400 degrees; rinse the chicken, pat dry, and rub all over with 1 tbsp. of the olive oil. Generously season on both sides with salt & pepper.
Heat a large cast-iron over medium high heat. Add the remaining 1 tbsp. olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs - be careful not to splatter - and add the garlic, rosemary, and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes until the thermometer registers 155 degrees when inserted in the thickest part of the breast.
Let rest for about 10 minutes, then carve and serve with pan juices.
Ingredients
Directions
A huge THANK YOU to Madeline & Anna Zakarian for the inspo!
Preheat the oven to 400 degrees; rinse the chicken, pat dry, and rub all over with 1 tbsp. of the olive oil. Generously season on both sides with salt & pepper.
Heat a large cast-iron over medium high heat. Add the remaining 1 tbsp. olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs - be careful not to splatter - and add the garlic, rosemary, and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes until the thermometer registers 155 degrees when inserted in the thickest part of the breast.
Let rest for about 10 minutes, then carve and serve with pan juices.