PREP TIME: 15 mins | COOK TIME: 35 mins | YIELD: 4-6 servings
Juicy and crispy roasted spatchcock chicken. This is the best chicken I’ve had in months! Mouthwatering and cooks way quicker than a whole chicken without compromising the delightful roasted flavor! We love to pair this Roasted Lemon Garlic Butter SpatchCock Chicken with roasted baby potatoes or potato fries for a simple dinner that my picky eaters always ask for!
INGREDIENTS
2 tbsp olive oil
3 garlic cloves, minced
1 chicken, 3½ pounds (1.75 kg), patted dry
½ tsp crushed red pepper flakes
¼ c. fresh lemon juice
¼ c. dry white wine
¼ c. chopped parsley
2 tbsp unsalted butter, cut into pieces
1 tbsp chopped fresh rosemary
Salt and freshly ground pepper
HOW TO MAKE ROASTED LEMON GARLIC BUTTER SPATCHCOCK CHICKEN
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: On a work surface, place the chicken, then cut off its wings. Turn the chicken, breast side down. To remove the backbone, slice along both sides. Next, open the chicken up. Using a tip of a knife, cut a shallow line along either side of the breastbone and strip off the cartilage. After turning the chicken skin side up, vigorously press down on the middle of the breast to flatten the chicken. (Or you can just use a store-bought butterflied chicken)
Step 3: While preheating a large cast-iron skillet, pat dry the chicken using paper towels. Then, generously season with salt and pepper. To the hot skillet over medium heat, drizzle the olive oil. Place the chicken in the skillet, skin side down. Using foil, tent the bottom of a smaller cast-iron skillet or pot. To weigh down the chicken, place the skillet or pot on it.
Step 4: Sear the chicken for about 15 to 18 minutes or until golden brown and crisp. Take the top skillet off and flip the chicken skin side up. Place the chicken in the preheated oven and bake for about 15 to 20 minutes or until completely cooked and the internal temperature of the thickest part of the breast reads 160 degrees F or 70 degrees C. On a plate, transfer the chicken and allow it to rest for a few minutes while preparing the sauce.
Step 5: In the same skillet, add the garlic and red pepper flakes. Cook over medium-low heat for about a minute until the garlic has softened and is aromatic, stirring often. Pour in the wine and lemon juice. To emulsify, swirl the skillet. Adjust the heat to low, then add the butter. Cook while swirling the pan until the butter has melted. Add the cooking juices that have been pooled under the chicken on the plate. Continue to cook for additional 2 to 3 minutes until slightly thickened. Then, stir in the parsley and rosemary.
Step 6: Add the chicken back to the skillet. Into two pieces, slice the chicken down through the breast, removing the leg and thigh from each half. Serve right away. Enjoy!
Nutrition Facts:
Energy 303.14 cal, Fat 22.34 g, Protein 9.49 g, Carbs 18.49 g, Saturated Fat 10.07 g, Polyunsat Fat 1.34 g, Monounsat Fat 9.83 g, Sugar 12.72 g, Cholesterol 45.6 mg, Sodium 252.68 mg, Potassium 648.05 mg, Fiber 1.73 g
ROASTED LEMON GARLIC BUTTER SPATCHCOCK CHICKEN
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 chicken 3½ pounds (1.75 kg), patted dry
- ½ tsp crushed red pepper flakes
- ¼ c. fresh lemon juice
- ¼ c. dry white wine
- ¼ c. chopped parsley
- 2 tbsp unsalted butter cut into pieces
- 1 tbsp chopped fresh rosemary
- Salt and freshly ground pepper
Instructions
- Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
- On a work surface, place the chicken, then cut off its wings. Turn the chicken, breast side down. To remove the backbone, slice along both sides. Next, open the chicken up. Using a tip of a knife, cut a shallow line along either side of the breastbone and strip off the cartilage. After turning the chicken skin side up, vigorously press down on the middle of the breast to flatten the chicken. (Or you can just use a store-bought butterflied chicken)
- While preheating a large cast-iron skillet, pat dry the chicken using paper towels. Then, generously season with salt and pepper. To the hot skillet over medium heat, drizzle the olive oil. Place the chicken in the skillet, skin side down. Using foil, tent the bottom of a smaller cast-iron skillet or pot. To weigh down the chicken, place the skillet or pot on it.
- Sear the chicken for about 15 to 18 minutes or until golden brown and crisp. Take the top skillet off and flip the chicken skin side up. Place the chicken in the preheated oven and bake for about 15 to 20 minutes or until completely cooked and the internal temperature of the thickest part of the breast reads 160 degrees F or 70 degrees C. On a plate, transfer the chicken and allow it to rest for a few minutes while preparing the sauce.
- In the same skillet, add the garlic and red pepper flakes. Cook over medium-low heat for about a minute until the garlic has softened and is aromatic, stirring often. Pour in the wine and lemon juice. To emulsify, swirl the skillet. Adjust the heat to low, then add the butter. Cook while swirling the pan until the butter has melted. Add the cooking juices that have been pooled under the chicken on the plate. Continue to cook for additional 2 to 3 minutes until slightly thickened. Then, stir in the parsley and rosemary.
- Add the chicken back to the skillet. Into two pieces, slice the chicken down through the breast, removing the leg and thigh from each half. Serve right away. Enjoy!
