Roast Spatchcock Chicken Recipe with Lemon and Herbs
Try this amazing and incredibly easy to make Roast Spatchcock Chicken Recipe with Lemon and Herbs that is beyond delicious!
For the Chicken:
- 3 tablespoons each finely minced fresh parsley chives, thyme, rosemary and oregano
- 4 finely minced cloves of garlic
- zest and juice of 1 lemon
- ½ cup of olive oil + 2 tablespoons
- 1 whole chicken backbone removed
- Kosher salt and fresh cracked pepper to taste
Preheat the oven to 375°.
Chicken: In a medium size bowl whisk together the herbs, garlic, lemon and olive oil until combined to make a chimichurri style sauce and set aside.
Place the flattened chicken on a sheet tray lined with parchment paper and cover it on all sides with 2 tablespoons of olive oil, salt and pepper, and ½ of lemon herb sauce. Bake skin side up for 50 minutes.
After 25 minutes turn the chicken pan around so that it cooks evenly on all sides.
After the 50 minutes is up turn the heat up to 425° and cook for 15 more minutes or until the skin is golden brown and cooked throughout.
To Serve: Serve the chicken with the remaining lemon herb sauce and place the bread, greens and chilled root vegetables into a large bowl and dress with the desired amount of dressing, salt and pepper and optional garnishes micro-greens and goat cheese.
Calories: 654kcal | Carbohydrates: 1g | Protein: 36g | Fat: 56g | Saturated Fat: 12g | Cholesterol: 143mg | Sodium: 136mg | Potassium: 389mg | Fiber: 1g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 2mg