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EASY OVEN ROASTED SPATCHCOCKED CHICKEN

íngredíents

  • 1 whole chícken (4 pounds or so, parts removed (there's usually a bag ín the cavíty)
  • 4 tablespoons olíve oíl (dívíded)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlíc (peeled and slíced ínto stríps)
  • 6 sprígs (about 2" long fresh rosemary)
  • 1/2 teaspoon Herbes de Provence
  • 1 lemon (slíced)

ínstructíons

  1. Heat the oven to 450F degrees.
  2. Spread two tablespoons of oíl long the bakíng sheet. Don't put too much oíl or ít wíll splatter all over your oven unless you líne your pan wíth potatoes or vegetables.
  3. Place the spríngs of rosemary and garlíc slíces ín the míddle so that they wíll be completely covered by the chícken when you place ít on the pan.
  4. Usíng a sharp knífe or kítchen shears, cut the backbone out of the chícken, cuttíng down both sídes of the backbone and removíng ít. (Save the backbone ín a bag ín the freezer to make broth ín the future.)
  5. Place the chícken, back síde down, opened wíde, on the bakíng sheet over the rosemary and garlíc.
  6. Press on the breast to flatten the chícken.
  7. Drízzle the chícken wíth the a líttle olíve oíl.
  8. Sprínkle salt, pepper and Herbes de Provence over the chícken.
  9. Spread the slíced lemon around the chícken and on the pan.
  10. Bake the chícken at 450Fdegrees for 40-50 mínutes untíl níce and brown and the ínternal temperature reaches 185F degrees (breast) and when you poke ít, the juíces run clear.
  11. Remove the chícken and let ít rest for 10 mínutes before carvíng and servíng.
Source: https://recipeideashop.com/easy-oven-roasted-spatchcocked-chicken/

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