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Rosemary Lemon Spatchcock Chicken
Rosemary Lemon Spatchcock Chicken is a quicker, light and super flavorful way to cook a whole roaster chicken.
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 10 min🔥 Cook: 1h👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- cutting board
- pan
- oven
- bowl
📝 Preparation Steps
1
How to Spatchcock a Whole Chicken
2
Remove any giblets from inside the bird and discard; then place the chicken breast side down on a sturdy cutting board and get out your kitchen shears.
3
Take your shears and carefully cut down each side of the backbone of the chicken until it’s been removed.
4
Turn the chicken over; then using the palm of your hands, gently push down on the chicken to flatten it out and place it on the pan or in the dish.
5
For the Rosemary Lemon Spatchcock Chicken
6
Preheat the oven to 425 degrees F.
7
In a small bowl, combine the rosemary, lemon zest, salt, pepper and EVOO. Using the basting brush, coat the chicken evenly with the mixture; then place in the oven.
lemon zest1 tablespoon
8
Allow to roast without basting for ⏱️ 1 hour or until the internal temperature reaches 180 degrees F. (To check for doneness, insert a meat thermometer into the meat between the leg and the breast.) Remove from the oven and allow to rest for ⏱️ 10 minutes before carving.
Nutrition Facts
calories
516 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
0.03 g
sodium Content
443 mg
protein Content
41 g
trans Fat Content
0.2 g
cholesterol Content
163 mg
carbohydrate Content
0.4 g
saturated Fat Content
10 g
unsaturated Fat Content
25 g
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