Lemon Rosemary Spatchcock Chicken Recipe
Ingredients
- 4 Pounds Whole Chicken
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Pepper
Marinade
- 5 Tablesoons Olive Oil
- 3 Cloves Garlic, Minced
- 2 Tablespoons Fresh Rosemary, chopped
- 2 Tablespoons Fresh Parsley, chopped
- 3 Lemons
- 1 Tablespoon Lime Juice
- 1 Orange Zest
- 3 Tablespoons Orange Juice
- 1 Tablespoon Honey
Instructions
Prepare the Chicken
- Place chicken breast-side down with the neck facing towards you. Using kitchen shears, cut through the ribs on either side of the spine. Open the rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Season inside the chicken with 1/2 of the teaspoon of salt and the pepper.4 Pounds Whole Chicken, 1 teaspoon Kosher Salt, 1/2 teaspoon Pepper
- Flip the chicken over breast side up and using the palm of your hand, push firmly over the breast bone to force the chicken to lay completely flat.
Marinade
- In a small mixing bowl, combine the marinade ingredients, including zest of 1 lemon and 2 tablespoons lemon juice. Cut 3 slices from the other lemon and set aside.3 Cloves Garlic, 2 Tablespoons Fresh Rosemary, 2 Tablespoons Fresh Parsley, 3 Lemons, 1 Tablespoon Lime Juice, 1 Orange Zest, 3 Tablespoons Orange Juice, 1 Tablespoon Honey, 5 Tablesoons Olive Oil
- Pour into a ziploc and add the chicken, smooshing the bag to coat the chicken. Let rest in the fridge for a few hours, up to overnight.
Cook the Chicken
- Preheat the oven to 425 degrees.
- Remove the chicken from the fridge 30 minutes prior to cooking.
- Place the whole, raw chicken, cut side down on a cookie sheet. Scoop any marinade onto the top of the chicken and set 3 lemon slices on the bird and slide into the oven.
- Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast. Remove from the oven and rest uncovered for 10 minutes on a cutting board before slicing.
Nutrition
Calories: 354kcal