This roasted spatchcock chicken is crisp and juicy at the same time.
Chicken with Lemon Garlic Butter and Patchcock – This simple chicken meal is so delicious that even the pickiest eaters will agree that it’s both crispy and moist at the same time. Compared to a whole chicken, flattened chicken cooks much faster while retaining its delicious roasted flavor. It’s readily available at butcher stores, or you may butterfly it yourself by taking off the breast and back bones. Savor with oven-baked potato fries or roasted baby potatoes!
INGREDIENTS LIST FOR THE LEMON GARLIC BUTTER SPATCHCOCK CHICKEN
- One 3½ pound (1.75 kilogram) patted-dry chicken
Add salt and freshly ground pepper to taste.
Two tsp olive oil
3 minced garlic cloves
A tsp of finely ground red pepper flakes
half-cup of dry white wine
Half a cup of newly squeezed lemon juice
Two tablespoons of melted, unsalted butter, separated
Chopped parsley, ¼ cup
One tablespoon of freshly chopped rosemary
DIRECTIONS
Set the oven temperature to 400°F, or 200°C.
- Lay the chicken on a cutting board and trim the tips of the wings. To remove the backbone, turn the chicken breast side down and cut along both sides. With the point of a knife and a strip of cartilage, open up the bird and make a shallow cut down either side of the breastbone. To flatten the chicken, turn it skin side up and apply heavy pressure to the middle of the breast. Of course, if you purchased a butterflied chicken from the grocery store, you may skip this step.
- Turn up the heat to medium in a big cast-iron skillet. After using paper towels to pat the chicken dry, liberally season it with salt and pepper. Grease the skillet with olive oil, then arrange chicken with the skin side down. To keep the chicken flat in the pan and to weigh it down, cover the bottom of a smaller cast-iron skillet (or pot) with foil and set it over the chicken.
- Cook for 15 to 18 minutes, or until crisp and golden brown. After removing the top skillet, flip the chicken so that the skin side is facing up. Place in the preheated oven and roast for 15 to 20 minutes, or until cooked through. 160°F (70ºC) should be displayed on an instant-read thermometer put into the thickest area of the breast. After taking the skillet out of the oven, place the chicken, skin side up, on a plate and let it rest for a few minutes while you prepare the sauce.
- Add the red pepper flakes and garlic to the same skillet and place it over medium-low heat.Cook for about a minute, stirring frequently, or until garlic is aromatic and softened. To emulsify, add the wine and lemon juice and stir the skillet. Once the heat is low, add the butter. Swirl to incorporate and cook until melted. Drizzle the cooking fluids from the plate underneath the chicken. Add the parsley and rosemary after reducing for two to three minutes, or until slightly thickened. To serve, put the chicken back in the skillet. Cut the chicken in half lengthwise, then remove the leg and thigh from each half. Have fun!
