Name: Herb Roasted Spatchcock Chicken
Yield: 6 servings
Ingredients: 1 3-4 pound spatchcock chicken, (backbone removed); 1 yellow onion, roughly chopped; 3 carrots, peeled and cut into 2 inch pieces; 2 celery stalks, cut into 2 inch pieces; 1 lemon, sliced; 2 cups chicken or vegetable stock; 3 -4 rosemary sprigs; Handful of fresh thyme sprigs; 4 - 5 fresh Italian parsley sprigs; Olive oil; Garlic salt; Lemon pepper; Dried blend of poultry herbs; Paprika; Sea salt

Today’s dinner includes HERB ROASTED SPATCHCOCK CHICKEN with side of Roasted Zucchini.

Yields6 Servings

1 3-4 pound spatchcock chicken, (backbone removed)

1 yellow onion, roughly chopped

3 carrots, peeled and cut into 2 inch pieces

2 celery stalks, cut into 2 inch pieces

1 lemon, sliced

2 cups chicken or vegetable stock

3 -4 rosemary sprigs

Handful of fresh thyme sprigs

4 - 5 fresh Italian parsley sprigs

Olive oil

Garlic salt

Lemon pepper

Dried blend of poultry herbs

Paprika

Sea salt

Preheat the oven to 425 degrees.
Using a large roasting pan, add the onion, carrots, celery, lemon slices, and scatter the fresh herbs over the vegetables and then add the chicken stock to the pan.

Season the cavity of the chicken with a drizzle of olive oil, sprinkle of garlic salt, lemon pepper, and the herb blend.

Then flip the chicken skin side up and lay it flat over the aromatics in the roasting pan.

Pat the skin dry with paper towels, drizzle olive oil and rub it into the skin. Season the chicken generously with salt, lemon pepper, dried herb blend and a good sprinkle of paprika.

Roast the chicken uncovered for 50–55 minutes or until the instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees.

Let rest for 10 minutes before cutting the chicken. Optional, serve the tender roasted veggies around the chicken pieces.

CategoryPoultry

Ingredients