{"id":238,"date":"2022-07-23T17:39:34","date_gmt":"2022-07-23T17:39:34","guid":{"rendered":"https:\/\/inthekitchenwithvesna.com\/?post_type=cp_recipe&p=238"},"modified":"2022-10-04T20:03:39","modified_gmt":"2022-10-04T20:03:39","slug":"herb-roasted-spatchcock-chicken","status":"publish","type":"cp_recipe","link":"https:\/\/inthekitchenwithvesna.com\/?cp_recipe=herb-roasted-spatchcock-chicken","title":{"rendered":"Herb Roasted Spatchcock Chicken"},"content":{"rendered":"

Today\u2019s dinner includes HERB ROASTED SPATCHCOCK CHICKEN with side of Roasted Zucchini.<\/h2>\n

Ingredients<\/h3>\n
\n
1<\/span> <\/span> 3-4 pound spatchcock chicken, (backbone removed)<\/span><\/div>\n
1<\/span> <\/span> yellow onion, roughly chopped<\/span><\/div>\n
3<\/span> <\/span> carrots, peeled and cut into 2 inch pieces<\/span><\/div>\n
2<\/span> <\/span> celery stalks, cut into 2 inch pieces<\/span><\/div>\n
1<\/span> <\/span> lemon, sliced<\/span><\/div>\n
2<\/span> cups<\/span> chicken or vegetable stock<\/span><\/div>\n
3<\/span> <\/span> -4 rosemary sprigs<\/span><\/div>\n
Handful of fresh thyme sprigs<\/span><\/div>\n
4<\/span> <\/span> – 5 fresh Italian parsley sprigs <\/span><\/div>\n
Olive oil<\/span><\/div>\n
Garlic salt<\/span><\/div>\n
Lemon pepper<\/span><\/div>\n
Dried blend of poultry herbs<\/span><\/div>\n
Paprika<\/span><\/div>\n
Sea salt<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Preheat the oven to 425 degrees.
\nUsing 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.<\/p>\n

Season the cavity of the chicken with a drizzle of olive oil, sprinkle of garlic salt, lemon pepper, and the herb blend.<\/p>\n

Then flip the chicken skin side up and lay it flat over the aromatics in the roasting pan.<\/p>\n

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.<\/p>\n

Roast the chicken uncovered for 50\u201355 minutes or until the instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees.<\/p>\n

Let rest for 10 minutes before cutting the chicken. Optional, serve the tender roasted veggies around the chicken pieces. <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":3,"featured_media":239,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[13],"class_list":["post-238","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-poultry"],"_links":{"self":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/238","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=238"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/media\/239"}],"wp:attachment":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=238"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}