|Spatchcocked Roasted Chicken |
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
- 1 whole chicken 3-5 lbs
- 1 large yellow onion chopped coarse
- 2 bay leaves
- 5 sprigs fresh thyme
- 1 lemon sliced
- 3 carrots chopped on the diagonal about ¼ inch thick
- 4 cloves garlic crushed lef inside skin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ½ cup dry white wine or chicken stock
- 2 tablespoons butter softened
- salt and pepper to taste
- Preheat oven to 425 degrees.
- Take whole chicken and place breast side down on a cutting board then cut back bone out with kitchen shears by cutting along backside to cut around the entire spine and remove the backbone. (be sure to save this and freeze it for later use such as a broth instead of throwing it out).
- Turn the bird over so that the breast is now facing up, place palm over breast of the chicken and press down firmly until you here a crack, this means you have broken the breastbone and it should now lie flat like an open book. Then rub softened butter all over the chicken so that it is thoroughly coated and sprinkle cayenne pepper, paprika and salt and pepper to taste over the chicken.
- In a large baking dish place onions and carrots and scatter around then place bay leaves, fresh thyme sprigs, and sliced lemon where you are going to put the spatchcocked chicken (somewhere in the center). Carefully pour in white wine or chicken stock and add salt and pepper to taste.
- Place the chicken on top of vegetables in baking dish and put in the preheated oven for 45 minutes or until an internal temperature of 165 is reached. If the skin is browned enough (which mine usually is but sometimes it isn't it really depends on the size of the bird) then simply turn on the broiler on high until it browned to your liking.
- Place chicken on a clean cutting board and allow to rest for at least 10 minutes before carving.
Recipe by Slim Palate at https://slimpalate.com/spatchcocked-braise-roasted-chicken/