Roasted Lemon Garlic Butter SpatchCock Chicken
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT35M
- Cook Time: 35 Minutes PT50M
- Total Time: 50 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
Preheat your oven to 400°F (200°C).Place chicken on a work surface and cut off wing tips. Turn the chicken breast side down and cut along both sides of the
Ingredients:
- 1 chicken, 3½ lbs patted dry
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- ¼ cup dry white wine
- ¼ cup fresh lemon juice
- 2 tablespoons unsalted butter, cut into pieces
- ¼ cup chopped parsley
- 1 tablespoon chopped fresh rosemary
Directions:
- Preheat your oven to 400°F (200°C).
- Place chicken on a work surface and cut off wing tips. Turn the chicken breast side down and cut along both sides of the backbone to remove it.
- Open up the chicken cut a shallow line along either side of the breastbone with the tip of a knife and strip of cartilage.
- Turn chicken skin side up and press down vigorously on the center of the breast to flatten the chicken. Of course, this step is optional if you bought a butterflied chicken at the grocery store.
- Heat a large cast-iron skillet over medium heat. Pat chicken dry with paper towels and season generously with salt and pepper.
- Add olive oil to the skillet, then arrange chicken skin side down. Cover the bottom of a smaller cast-iron skillet (or pot) with foil and place over chicken to weigh it down and keep it flat in the pan.
- Cook until golden brown and crisp, about 15–18 minutes. Remove the top skillet and turn chicken skin side up.
- Transfer to preheated oven and roast just until cooked through, approximately 15-20 minutes. An instant-read thermometer inserted into the thickest part of the breast should read 160°F (70ºC).
- Remove the skillet from oven and transfer chicken skin side up on a plate to rest for a couple of minutes while you make the sauce.
- Set the same skillet over medium-low heat and add garlic and red pepper flakes. Cook, stirring often, until garlic is softened and fragrant, about 1 minutes.
- Add wine and lemon juice and swirl the skillet to emulsify. Reduce heat to low and add butter. Cook, swirling to combine until melted.
- Pour in the cooking juices that have pooled under the chicken in the plate. Reduce until slightly thickened, about 2 to 3 minutes; then mix in parsley and rosemary.
- Return chicken to skillet to serve. Slice chicken down through the breast into 2, remove leg and thigh from each half. Enjoy!