The name might be funny, but the results are awesome. Spatchcock chicken cooks faster than roasting a whole chicken. The bird cooks quickly and evenly, with more skin exposed to get crisp in the oven. If you're uncomfortable cutting the chicken and removing the backbone yourself, ask your butcher for help. Roasted fingerling potatoes round out this easy, one sheet-pan dinner. Source: EatingWell.com, October 2017

Carolyn Casner
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Ingredients

Directions

  • Preheat oven to 450 degrees F.

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  • Toss potatoes in a large bowl with oil and 1/4 teaspoon each salt and pepper.

  • Combine lemon zest, garlic, chopped thyme, chopped rosemary and the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl.

  • Trim any excess skin and fat from the chicken. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Splay the thighs outward and tuck the wings under. Rub the garlic-herb mixture under the skin onto the breast and leg meat.

  • Place the lemon slices in the center of a large rimmed baking sheet. Top with the thyme and rosemary sprigs. Place the chicken on top of the herbs and lemon. Scatter the potatoes around the chicken.

  • Roast until an instant-read thermometer inserted into the thickest part of a chicken thigh registers 165 degrees F, 45 minutes to 1 hour.

Tips

To make ahead: Spatchcock the chicken (remove the backbone and flatten the chicken) and rub with the herb blend (Steps 3 & 4); refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before roasting.

Equipment: Sturdy kitchen shears or poultry shears

Nutrition Facts

503 calories; 30.1 g total fat; 8.4 g saturated fat; 140 mg cholesterol; 442 mg sodium. 892 mg potassium; 19.4 g carbohydrates; 2.4 g fiber; 2 g sugar; 37.1 g protein; 305 IU vitamin a iu; 17 mg vitamin c; 32 mcg folate; 41 mg calcium; 3 mg iron; 64 mg magnesium;