LEMON HERB SPATCHCOCK CHICKEN
Make a whole spatchcock chicken with a flavorful lemon, herb, and butter rub
Provided by Madeline
Categories Dinner
Time 18m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450F and line a baking sheet with parchment paper - you can cook in a cast-iron skillet instead, but you need a very large one
- Zest one lemon and mince the garlic
- Add butter, lemon zest, garlic, salt, pepper, dried parsley, and dried thyme to a small mixing bowl
- Mix to combine thoroughly and set to the side
- Spatchcock your chicken by removing the backbone and laying flat - see instructions and video above for how to do this
- Lay the chicken flat with the breast side up
- Take your butter, lemon, and herb mixture and rub it all over the skin and under the skin of your bird. You can lift the skin on the breasts and the thighs to really pack a lot of the mixture under the skin - this is how the meat gets flavorful and juicy
- Lay your spatchcocked chicken on a lined baking sheet or in the cast iron skillet - I like to add some thick cut carrot and onions to the pan
- Place in the oven to bake for 45-55 minutes - until the thickest section of the thigh meat reads 165F on a meat thermometer. The timing will depend on the size of the bird. Our 4lb chicken took 45 minutes, a 5lb chicken took 55 minutes and a 5.25lb chicken took nearly an hour. Use that as a guide, but the temperature is the best way to know
- Remove from the oven and allow the chicken to rest for about 15 minutes before cutting into parts to enjoy!
Nutrition Facts : Calories 491 calories, Sugar 0.1 g, Sodium 1317.8 mg, Fat 17.6 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 1.5 g, Fiber 0.3 g, Protein 76.9 g, Cholesterol 271.1 mg
SPATCHCOCKED CHICKEN ON BREAD WITH HERBS AND LEMON
Spatchcocking a chicken means scissoring it down the back (we leave the meaty backbone attached) and then flattening it. Smear it with butter, season with chunky sea salt, and place it on a platform of bread to absorb the juices for the fastest, easiest no-waste roasted chicken ever. While it's still hot, scatter fresh herbs over it and squeeze on some lemon juice for a fresh sauce that basically makes itself.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Cut chicken along backbone on 1 side with kitchen shears and open it like a book. Turn over and press to lay flat. Slather with 2 tablespoons butter; season all over with salt.
- Spread remaining tablespoon butter on 1 side of bread slices. Place side by side, buttered side up, on a parchment-lined rimmed baking sheet and lay chicken on top. Roast until chicken is golden brown and a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees, 30 to 35 minutes.
- Remove chicken from oven; let rest on baking sheet 10 minutes. Scatter with herbs; squeeze lemon juice over chicken. Cut chicken and bread into serving pieces; place on a platter. Pour pan juices over chicken and serve.
ROAST SPATCHCOCKED LEMON CHICKEN
The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our step-by-step guide to spatchcocking a chicken, then use this recipe to put together two other delicious meals: Chicken-and-Rice Soup and Escarole Salad with Lardons and Poached Eggs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
- Rub chicken with 1 tablespoon oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper. Brush 1 tablespoon oil in the center of a rimmed baking sheet slightly larger than the size of the chicken, and place half the lemon slices in a single layer on top of oil. Place chicken, skin side up, on lemons. Beginning at the neck end of breast, carefully loosen skin from flesh of breast and thighs with your fingers. Slide remaining lemon slices under skin in a single layer.
- Roast chicken 20 minutes. Toss shallots with remaining teaspoon oil, and scatter around chicken. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more.
- Transfer chicken to a carving board, and let rest 10 minutes. Cut chicken into 8 pieces, and serve with roasted lemons, shallots, and pan juices. If using chicken for soup and salad, let chicken cool completely. Remove and discard skin, lemon under skin, and bones, and shred meat into bite-size pieces. Chicken, roasted lemons, shallots, and pan juices can be refrigerated up to 2 days. Store meat and pan juices in separate containers; lemons and shallots can be stored together.
SPATCHCOCKED CHICKEN WITH HERB BUTTER
Spatchcocking (also called butterflying) a chicken helps it to roast more evenly and much more quickly, giving you perfectly tender, juicy meat with golden skin. This one is slathered with herb butter, making it extra fragrant. (If you have any herb butter left over, freeze it, then use it on steaks or fish or roasted potatoes.) Pulling out a well-flavored compound butter is one of those cheffy moves that makes almost everything taste better.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.
- Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.
SPATCHCOCK CHICKEN WITH LEMON BUTTER
Spatchcocking a chicken (removing its backbone) enables you to flatten it out, which cuts down on roasting time and results in juicy, evenly cooked meat. To amp up the flavor, Michael Ruhlman bastes this chicken several times with a delicious lemon-rosemary butter. (Note: Clean your oven before cooking to reduce smoke from rendering chicken fat.)
Provided by Michael Ruhlman
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Chicken: Preheat oven to 450 degrees F (use convection if possible). Place skillet on the bottom rack of the oven to preheat. Meanwhile, spatchcock the chicken: Use a heavy chef's knife or kitchen shears to remove the backbone, running from the neck to the cavity, by cutting down one side, then down the other. Discard the backbone (or reserve to make stock). Open the spatchcocked chicken like a book, then place skin-side up on a flat surface. Use the heel of your hand to push down on the keel bone (breastbone) to flatten the chicken. Optional: Use kitchen twine to tie the two drumsticks together for better maneuverability in the skillet. Season the chicken liberally and evenly with salt to coat. Flip skin-side down, and season again. Then season both sides with freshly ground black pepper.
- Remove the preheated skillet from the oven. Place chicken skin-side up into the hot skillet so it lies flat. Place into the oven and roast until it's ready for the first basting, 30 minutes. (Chicken will roast for a total of 50 minutes.)
- Lemon-Rosemary Butter: Mince the shallot and set aside. In a small saucepan, add lemon juice and a generous pinch of salt; turn heat to medium and bring to a simmer, 1-2 minutes. Meanwhile, remove leaves from rosemary sprig and mince; you should have about 1 tablespoon of minced leaves. Add butter pieces to the simmering lemon juice and swirl the pan continuously to create an emulsion, 30-60 seconds. Whisk in the mustard powder and shallots. Turn off the heat and add rosemary. Whisk until evenly combined. Set the Lemon-Rosemary Butter aside.
- After 30 minutes, remove chicken from the oven. Use a pastry brush to baste the chicken with one third of the Lemon-Rosemary Butter (including pieces of shallot as well). Return chicken to the oven for another 10 minutes.
- After 10 minutes, remove chicken from the oven and brush skin with half the remaining Lemon-Rosemary Butter. Return to the oven and roast for 10 more minutes.
- After the chicken has roasted for a total of 50 minutes, remove from the oven. The skin should be dark brown, and the drumstick, when gently tugged, should want to separate from the thigh joint. Brush the chicken with the remaining Lemon-Rosemary Butter. Transfer to a cutting board and allow to rest, 15-20 minutes. Carve the chicken: Use a chef's knife to cut away the thigh-and-leg pieces from the breasts, then cut off the wings. Cut the breasts apart. Arrange all the pieces on a platter and serve.
More about "spatchcocked chicken on bread with herbs and lemon food"
LEMON AND HERB SPATCHCOCK CHICKEN - CANADIAN LIVING
From canadianliving.com
ROASTED SPATCHCOCKED CHICKEN ON BREAD WITH HERBS AND …
From martha.com
Total Time 1 hr
HERB ROASTED SPATCHCOCK CHICKEN | FOODTALK
From foodtalkdaily.com
SPATCHCOCKED CHICKEN ON BREAD WITH HERBS AND LEMON | RECIPES, …
From pinterest.com
SPATCHCOCK CHICKEN WITH GARLIC-HERB BUTTER - 40 APRONS
From 40aprons.com
SPATCHCOCKED CHICKEN ON BREAD WITH HERBS AND LEMON
From mealplannerpro.com
SPATCHCOCK CHICKEN WITH LEMON AND HERBS RECIPE | SIDECHEF
From sidechef.com
ROASTED HERB BUTTER SPATCHCOCK CHICKEN (STEP-BY-STEP)
From littlespicejar.com
SPATCHCOCKED CHICKEN ON BREAD WITH HERBS AND LEMON
From pinterest.ca
SPATCHCOCKED CHICKEN ON BREAD WITH HERBS AND LEMON
From checkout.martha.com
SPATCHCOCKED LEMON-HERB CHICKEN WITH ROASTED POTATOES
From gooddishtv.com
ROASTED WHOLE CHICKEN WITH COMPOUND SCHMALTZ SEASONING - ETALK
From more.ctv.ca
SPATCHCOCK ROASTED CHICKEN WITH LEMON AND HERB MARINADE
From cookmejoy.com
ROAST SPATCHCOCK CHICKEN WITH LEMON & HERBS - A HINT OF ROSEMARY
From ahintofrosemary.com
LEMON GARLIC SPATCHCOCK CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
ROAST SPATCHCOCK CHICKEN RECIPE WITH LEMON AND HERBS
From billyparisi.com
LEMON & HERB SPATCHCOCKED CHICKEN… WHOLE ROASTED IN THE PAN
From honeygheeandme.com
SPATCHCOCK CHICKEN WITH LEMON AND GARDEN HERBS | MAIN COURSE …
From womanandhome.com
SPATCHCOCKED LEMONGRASS CHICKEN - THE GOURMET GOURMAND
From thegourmetgourmand.com
LEMON AND HERB ROAST CHICKEN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
LEMON, HERB AND PAPRIKA SPATCHCOCKED CHICKEN - BBC FOOD
From bbc.co.uk
LEMON-HERB ROASTED SPATCHCOCK CHICKEN & POTATOES - EATINGWELL
From eatingwell.com
SPATCHCOCK ROAST CHICKEN RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
GARLIC LEMON SPATCHCOCK CHICKEN RECIPE: SIMPLE ROAST CHICKEN
From foodfitnesslifelove.com
SPATCHCOCK CHICKEN WITH HERB AND GARLIC - LILIANA BATTLE
From lilianabattle.com
SPATCHCOCK LEMON HERB CHICKEN RECIPE - THE YOGA CHICK
From theyogachick.com
LEMON & HERB SPATCHCOCK CHICKEN - BUTTER WOULDN'T MELT
From butterwouldntmelt.com
ROAST SPATCHCOCK CHICKEN RECIPE WITH LEMON AND HERBS
From pinterest.com
SPATCHCOCK CHICKEN (JUICY WHOLE CHICKEN) - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
LEMON GARLIC HERB SPATCHCOCK CHICKEN - THE GLAM KITCHEN
From theglamkitchen.com
LEMON GARLIC SPATCHCOCK CHICKEN - DOWNSHIFTOLOGY
From downshiftology.com
RECIPE: SHEET PAN SPATCHCOCK CHICKEN WITH LEMON AND ROOT …
From expressnews.com
LEMON ROSEMARY SPATCHCOCK CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
SPATCHCOCK CHICKEN ROASTED WITH HERBS & VEGETABLES
From irenamacri.com
ROASTED GARLIC LEMON HERB BUTTER SPATCHCOCKED CHICKEN
From asiliglam.com
ROASTED SPATCHCOCK HERB CHICKEN - CORNBREAD MILLIONAIRE
From cornbreadmillionaire.com
SIMPLE HERB-ROASTED SPATCHCOCK CHICKEN - I HEART UMAMI®
From iheartumami.com
LEMON HERB SPATCHCOCK CHICKEN - SAVORY LOTUS
From savorylotus.com
CLASSIC SPATCHCOCKED ROAST CHICKEN WITH GARLIC, LEMON & CORIANDER
From gooddishtv.com
ROASTED HERB SPATCHCOCKED CHICKEN - JILL'S TABLE
From jillstable.ca
OVEN-ROASTED LEMON HERB SPATCHCOCK CHICKEN - SWIRLS OF FLAVOR
From swirlsofflavor.com
SLOW-ROASTED SPATCHCOCKED CHICKEN WITH HERBS AND LEMON
From emerils.com
SPATCHCOCKED CHICKEN WITH LEMONS AND ORANGES, FROM THE
From foodnouveau.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love