Name: Roasted Lemon Spatchcock Chicken {How to Butterfly a Chicken}
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Roasted Lemon Spatchcock Chicken {How to Butterfly a Chicken}

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Save time and enhance flavor with a simple shortcut to juicy roast chicken with just a few snips of your kitchen shears!Learning to butterfly (a.k.a. spatchcock) a whole chicken is an easy, foolproof technique for ensuring an evenly cooked, juicer bird. To butterfly a chicken means to remove the chicken’s backbone and lay it out flat like a butterfly. This simple&nbsp;technique is easily accomplished with a simple pair of . The result is … perfectly roasted chicken that’s juicer, crisper and done 15 minutes faster than a traditional whole roasted chicken!That’s because flattening the chicken exposes more surface area to heat, which reduces overall cooking time, and also results in the white breast meat and dark leg meat reaching doneness at the same time. And even cooking means juicer meat and&nbsp;a crisper skin!Another plus is that roasting a whole chicken saves money, since whole chickens cost less per pound than cut-up chicken. And of course, you’ll have chicken bones leftover, which can be used to make delicious . Making your own bone broth not only saves money, but results in a far healthier and flavorful stock than store-bought varieties.This beautiful classic dish is as delicious as it is stunning! With it’s rich savory seasonings and bright burst of tangy lemon flavor, your family will never know this savory Roasted Lemon Spatchcock Chicken takes just minutes to prepare!Step One:&nbsp;Rinse and pat dry one whole chicken (about 3-4 pounds). Place the chicken breast side down on a work surface with the legs facing you. Grab a sharp pair of .Step Two: Grab the bird by the tail. Using sharp , carefully&nbsp;cut along the right of the backbone from the tail to the neck.Step Three: Turn the bird with the legs facing away from you. With a firm grip on the neck, carefully cut out the backbone. (If you’re right handed, turning the chicken is easier and safer, because it allows you to keep a firm grip on the bird without having to cross over your left hand to cut.) Be sure to save the backbone for making delicious and&nbsp;.Step Four:&nbsp;Flip chicken over and open it up like book, laying it flat on a work surface. Use the palms of your hands to firmly press down on the breastbone to flatten the chicken.Congratulations! You’ve just butterflied (spatchcocked) a chicken! Now we’re ready to dress our beautiful bird!Creating pockets of flavor: Use your fingers to gently separate the skin of the chicken from the breast and thigh meat to create pockets. (Take care to avoid detaching the skin from the bird entirely.)Starting at the top with the neck, slide your fingers under the skin and gently separate the skin from the breast meat. Then, move to the bottom tail area to continue loosening the skin from the breast meat. Finally, move to each side of the bird, and run your fingers under the skin to separate the skin from the thigh meat.Seasoning the bird: Rub half of the flavorful seasoning paste under the skin, covering the breast and thigh meat. Next, rub the remaining paste all over the skin. Then, slide the lemon slices under the skin in a single layer. (Depending on the size of the bird, you should be able to fit 4-6 slices under the breast skin and two slices under the skin of each thigh.)Now that our bird is dressed and ready to go, let’s toss some seasoned baby potatoes onto the baking sheet for the perfect one pan meal!Succulent and savory, this quick-n-easy Roasted Lemon Spatchcocked Chicken is bursting with flavor! This bird is so delicious, planning for leftovers can be a challenge&nbsp;(did I mention I have two teen boys).&nbsp;A great solution is to roast a larger bird, or two small ones at the same time. That way, there’s extra meat on hand for creating quick-n-tasty meals, such as&nbsp; and salads.P.S. Remember to save the bones for making delicious and&nbsp;healthy homemade chicken stock.PrintRoasted Lemon Spatchcock Chicken {Whole30, GF, DF}Yield: IngredientsInstructionsPreheat oven to 450°F. Rinse and pat dry chicken. Place chicken breast side down on a large rimmed baking sheet. Grab the bird by the tail. Using sharp kitchen shears, carefully&nbsp;cut along the right of the backbone from the tail to the neck.Turn the bird with the legs facing away from you. With a firm grip on the neck, carefully cut out the backbone, as shown in photos above. (Be sure to save the backbone for making delicious and&nbsp;healthy homemade chicken stock.)Flip chicken over and open it up like book, laying it flat on a work surface. Use the palms of your hands to firmly press down on the breastbone to flatten the chicken. In a small bowl, add all of the seasonings and mix well to combine. Add the oil and stir well to form a loose paste. Using a kitchen towel, dry the quartered potatoes. Then place in a gallon-size baggie with one teaspoon of the seasoning rub. Seal and shake the bag to thoroughly coat the potatoes; set aside. Use your fingers to gently separate the skin of the chicken from the breast and thigh meat to create pockets.Rub half of the flavorful seasoning paste under the skin, covering the breast and thigh meat. Next, rub the remaining paste all over the skin. Then, slide the lemon slices under the skin in a single layer.Roast chicken until skin is crisp and an instant-read thermometer inserted into the thickest part of the breast registers 160°F to 165°F, and 170°F or higher in the joint between the thigh and the drumstick (about 35-40 minutes). Let chicken rest for 10 minutes before serving. Enjoy!3.1https://thenourishinghome.com/2017/06/roasted-lemon-spatchcocked-chicken/Veggie Quiche with Hash Brown CrustIntroducing ... Whole30 Fast and Easy!Chicken Zoodle Pho Bowl {Whole30} I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …] All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email&nbsp;protected]. Thank you!Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.The Nourishing Home is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Privacy Policy

Save time and enhance flavor with a simple shortcut to juicy roast chicken with just a few snips of your kitchen shears!Learning to butterfly (a.k.a. spatchcock) a whole chicken is an easy, foolproof technique for ensuring an evenly cooked, juicer bird. To butterfly a chicken means to remove the chicken’s backbone and lay it out flat like a butterfly. This simple&nbsp;technique is easily accomplished with a simple pair of . The result is … perfectly roasted chicken that’s juicer, crisper and done 15 minutes faster than a traditional whole roasted chicken!That’s because flattening the...

Roasted Lemon Spatchcock Chicken {How to Butterfly a Chicken}

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