Roasted Spatchcock Chicken

 


Roasted Spatchcock Chicken

Ingredients

1 (5-lb.) whole chicken

4 garlic cloves, chopped

1 tsp. kosher salt

6 Tbsp. (3 oz.) salted butter, softened

1 Tbsp. chopped fresh thyme

2 Tbsp. lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided

3/4 tsp. black pepper

12 oz. small red new potatoes, halved

8 oz. small carrots with tops, trimmed

8 oz. Brussels sprouts, trimmed and halved

Directions

Prepare oven and chicken:

Preheat oven to 450°F. Rinse chicken, and pat dry.

Remove backbone:

Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.)

 

Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman

Press against breastbone:

Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks.

 

Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman

Place chicken on baking sheet:

Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn.

Make garlic-herb butter:

Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.

 

Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman

Roast chicken:

Bake chicken in preheated oven 10 minutes.

Add vegetables to baking pan:

Remove pan from oven. Reduce heat to 400°F. Arrange potatoes and carrots around chicken; return to oven, and bake 20 minutes.

Arrange Brussels sprouts around chicken, and spread remaining 2 tablespoons garlic mixture on breasts; return to oven, and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes.

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