Lemon Garlic Spatchcock Chicken
Certainly, I have roasted chicken many times, however yesterday, I made Lemon Garlic Spatchcock Chicken, for the first time. Wow! It was not only crispy and juicy but, a much quicker way to roast a whole chicken.
What is Spatchcock Chicken?
Spatchcock, also known as butterflying technique, is when you split a whole chicken lengthwise, by removing the backbone. Then, simply press down on the breast bone to flatten. Furthermore, this method can easily be done with your kitchen shears.
Crispy and Juicy Lemon Garlic Spatchcock Chicken
Once the chicken is flattened, more of the skin is exposed and will crisp up beautifully at a high temperature. When preparing the chicken, I placed garlic cloves, lemon slices, herbs and diced butter under the skin. While holding the skin up carefully, you can use a spoon or your fingers to gently slide these flavor bombs under the skin. I then use the remaining softened butter to massage the outside of the chicken before distributing more herbs, lemon and seasoning.
*Always wash hands thoroughly, after handling raw chicken.
The key to the perfectly crispy skin is to start out with a cooking it at a higher temperature, so I placed the Lemon Garlic Spatchcock Chicken in the oven at 425° for the first 20 minutes. At this point, the skin begins to caramelize, developing an amazing flavor and the juices will be sealed in. I finished roasting my 4 ½ lb. chicken for another 25 minutes at a low 350°, basting occasionally.
Always check for proper doneness and allow the roast to rest for 20 minutes before carving.
You will need:
- 4 ½ lbs. whole Chicken, butterflied and flattened
- 6 tbsp. unsalted Butter, divided (4 tbsp. diced and softened, + 2 tbsp. melted)
- 1 large Lemon, halved
- A few cloves of Garlic
- A few fresh sprigs of Rosemary
- 1 tsp. Salt
- ½ tsp. Pepper
- ¼ tsp. Paprika
- ½ cup Chicken Stock
- ½ cup dry White Wine
- In the first place, for more even cooking remove chicken from refrigerator 20 -30 minutes prior and Preheat oven to 425°
- In addition, after the chicken is butterflied and flattened, pat chicken dry and place in a roasting pan or oven tray. Note that, for food safety, it is recommended that you do not rinse raw poultry.
- Next, place half of the diced butter, a few cloves of garlic and a few thin slices from half of a lemon under the chicken skin.
- Then, rub remaining diced and softened butter all over the outside of the chicken. and season well with salt, pepper and paprika. Additionally, I tuck a few rosemary sprigs under and around chicken.
- In a small bowl, combine melted butter, white wine, stock as well as the juice of the remaining lemon half. Pour mixture into pan around chicken and place roast in oven. Cook for 20 minutes at 450°.
- Using a baster or large spoon, baste chicken with pan juices. Lower oven temperature to 350° and continue to roast for approximately 25 minutes more.
- Check for proper doneness and allow the roast to rest for 20 minutes before carving.
Served with mashed potatoes as well as green beans and it was certainly delicious!
Looking for more great chicken dishes, then you need to check out: https://moppinaandwoodenspoon.com/2020/07/28/harissa-butter-chicken/