Chicken

Spatchcock Chicken Recipe Video

Name: Spatchcock Chicken Recipe Video
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4 1/4 lb whole chicken (*); 1/2 tsp salt (we used sea salt); 1/8 tsp black pepper; 4 Tbsp unsalted butter (softened); 1 Tbsp olive oil (plus more to drizzle); 1 Tbsp parsley (finely chopped); 2 garlic cloves (minced); 1/2 tsp lemon zest; 1 Tbsp lemon juice; 1 tsp salt (plus more for vegetables); 1/8 tsp black pepper; 2 lbs medium red potatoes (scrubbed and quartered); 3 medium carrots (peeled and quartered); 8 oz Brussels sprouts (trimmed and halved)

6 servings

portioner

15 minutes

aktiv tid

1 hour

total tid

Begynd at lave mad

Ingredienser

4 1/4 lb whole chicken (*)

1/2 tsp salt (we used sea salt)

1/8 tsp black pepper

4 Tbsp unsalted butter (softened)

1 Tbsp olive oil (plus more to drizzle)

1 Tbsp parsley (finely chopped)

2 garlic cloves (minced)

1/2 tsp lemon zest

1 Tbsp lemon juice

1 tsp salt (plus more for vegetables)

1/8 tsp black pepper

2 lbs medium red potatoes (scrubbed and quartered)

3 medium carrots (peeled and quartered)

8 oz Brussels sprouts (trimmed and halved)

Vejledning

(Preheat oven to 425˚F after step 4). Place chicken breast-side down with the wings/ neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper.

Flip the chicken over breast side up and set on parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat. Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas.

In a small mixing bowl, combine the flavored butter ingredients. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter.

Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.

Place prepared vegetables all around the chicken and drizzle everything with olive oil. Sprinkle chicken and vegetables generously with salt and some black pepper to taste.

Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.

Ernæring

Portionsstørrelse

Kalorier

523 kcal

Fedt i alt

29 g

Mættet fedt

9 g

Uumættet fedt

Transfedt

Kolesterol

125 mg

Natrium

748 mg

Kulhydrater i alt

30 g

Kostfiber

4 g

Sukker i alt

4 g

Protein

33 g