Lemon Pepper Spatchcock Chicken

Lemon-Pepper Spatchcock Chicken

5/9/2019

If you want a more evenly cooked roasted chicken, this is the way to go! Depending on the size of your chicken - cooking time is also reduced significantly. While the downside is that you'll get a bit of chicken grease/splatter in your oven - the end result is a crispy skin. This meal was rated an 8 out of 10 by my family as far as "best chicken ever eaten." Removing the backbone isn't as daunting as you'd think and I prefer using a boning knife over kitchen shears... Hope you give this recipe/technique a try! Enjoy! Diane

Lemon-Pepper Spatchcock Chicken

Ingredients:
1 whole chicken 4-5 pounds
4 Tablespoons salted butter
1 Lemon (you'll use the juice and zest)
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
Preheat oven to 450F
Line a baking sheet with foil and place a rack over that for chicken to rest on and air to circulate around chicken (alternative would be using a cast iron skillet without any foil or rack but, large enough to hold the chicken.)

Mix up some compound butter: In a small cup or bowl add the butter, lemon zest, juice of half the lemon, and the pepper. Mash with a large spoon until well combined.

Spatchcock chicken: Place the chicken breast-side down and the legs towards you. Use a pair of kitchen shears or boning knife; cut along each side of the backbone, cutting through the rib bones as you go. Open the chicken flat, and turn it over. Flatten the breastbone with the heel of your hand, by pressing down so that the meat is all one thickness.

Season chicken: Season the underside/inside of the chicken generously with salt and pepper, then flip it over so that the breast side is up.

Apply compound butter: Run your fingers under the chicken skin (breast) and rub some of the compound butter under the skin. Spread the rest of the mixture over the top of the bird. Squeeze the remaining half of lemon over top side of prepared chicken. Shake a bit more salt and pepper over the top of the prepared bird.

Bake: Place the prepared chicken on the rack over baking sheet and bake uncovered for 45 minutes or until it registers 165 F on an instant-read thermometer. The time can vary if using a different size chicken.

Let chicken rest: Let the chicken rest (lightly tented with foil) at room temperature for at least 5 minutes before carving it and serving.