PREP TIME: 15 mins | COOK TIME: 35 mins | YIELD: SERVES 4 – 6
Juicy and crisp chicken cooked in less than an hour! A quick chicken dinner that your entire family will love. Serve this with your favourite side for a complete meal.
INGREDIENTS
1 chicken, 3½ pounds (1.75 kg), patted dry
Salt tbsp olive oil
3 garlic cloves, minced
½ tsp crushed red pepper flakes
¼ c. dry white wine
¼ c. fresh lemon juice
2 tbsp unsalted butter, cut into pieces
¼ c. chopped parsley
1 tbsp chopped fresh rosemary
HOW TO MAKE ROASTED LEMON GARLIC BUTTER SPATCHCOCK CHICKEN
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: On a work surface, place the chicken, then cut off the wings tip. Position the chicken side down, slice along both sides of the backbone, and open the chicken. Along either side of the breastbone, cut a shallow line using the tip of a knife and strip the cartilage off. To flatten the chicken, turn skin-side up, then vigorously press down the middle of the breast.
Step 3: Over medium heat, heat a large cast-iron skillet. Using paper towels, pat the chicken dry and generously season with salt and pepper. With foil, cover the bottom of a smaller cast-iron skillet. To weigh the chicken down and keep them in the hot pan, place the foiled pan over the chicken.
Step 4: Cook the chicken for about 15 to 18 minutes until golden brown and crispy. Take off the top skillet and flip the chicken skin-side up. Continue to roast the chicken in the preheated oven for about 15 to 20 minutes until just cooked through. It is done when the internal temperature of the chicken reached 160 degrees F or 60 degrees C.
Step 5: On a plate, transfer the chicken skin-side up and let it rest for a few minutes.
Step 6: Add the garlic and red pepper in the same skillet over medium-low heat. Cook for about a minute until the garlic is soft and aromatic while stirring often. Pour in the wine and lemon juice. To emulsify, swirl the skillet. Adjust the heat to low, then add in the butter, Continue to cook until the butter has melted while swirling the skillet. Pour into the skillet the cooking juices from the plate under the chicken. Cook further until the sauce has slightly thickened. This takes another 2 to 3 minutes. Stir in the parsley and rosemary.
Step 7: To serve, add the chicken back to the skillet. Then, into two, slice the chicken down through the breast, take the leg and thigh from each half.
Nutrition Facts:
Energy 303.14cal | Fat 22.34g | Protein 9.49g | Carbs 18.49g | Saturated Fat 10.07g | Polyunsat Fat 1.34g | Monounsat Fat 9.83g | Sugar 12.72g | Cholesterol 45.6mg | Sodium 252.68mg | Potassium 648.05mg | Fiber 1.73 g
Ingredients
- 1 chicken, 3½ pounds (1.75 kg), patted dry
- Salt tbsp olive oil
- 3 garlic cloves, minced
- ½ tsp crushed red pepper flakes
- ¼ c. dry white wine
- ¼ c. fresh lemon juice
- 2 tbsp unsalted butter, cut into pieces
- ¼ c. chopped parsley
- 1 tbsp chopped fresh rosemary
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: On a work surface, place the chicken, then cut off the wings tip. Position the chicken side down, slice along both sides of the backbone, and open the chicken. Along either side of the breastbone, cut a shallow line using the tip of a knife and strip the cartilage off. To flatten the chicken, turn skin-side up, then vigorously press down the middle of the breast.
Step 3: Over medium heat, heat a large cast-iron skillet. Using paper towels, pat the chicken dry and generously season with salt and pepper. With foil, cover the bottom of a smaller cast-iron skillet. To weigh the chicken down and keep them in the hot pan, place the foiled pan over the chicken.
Step 4: Cook the chicken for about 15 to 18 minutes until golden brown and crispy. Take off the top skillet and flip the chicken skin-side up. Continue to roast the chicken in the preheated oven for about 15 to 20 minutes until just cooked through. It is done when the internal temperature of the chicken reached 160 degrees F or 60 degrees C.
Step 5: On a plate, transfer the chicken skin-side up and let it rest for a few minutes.
Step 6: Add the garlic and red pepper in the same skillet over medium-low heat. Cook for about a minute until the garlic is soft and aromatic while stirring often. Pour in the wine and lemon juice. To emulsify, swirl the skillet. Adjust the heat to low, then add in the butter, Continue to cook until the butter has melted while swirling the skillet. Pour into the skillet the cooking juices from the plate under the chicken. Cook further until the sauce has slightly thickened. This takes another 2 to 3 minutes. Stir in the parsley and rosemary.
Step 7: To serve, add the chicken back to the skillet. Then, into two, slice the chicken down through the breast, take the leg and thigh from each half.
