Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, lee's spatchcocked chicken & roasted veggies. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This Spatchcock Chicken recipe is our favorite way to bake a whole chicken. Every part of the roasted chicken turns out juicy and flavorful with the garlic herb butter. Learn how to properly spatchcock (butterfly) a chicken with our comprehensive, step-by-step tutorial and photos.
Lee's Spatchcocked Chicken & Roasted Veggies is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Lee's Spatchcocked Chicken & Roasted Veggies is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have lee's spatchcocked chicken & roasted veggies using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lee's Spatchcocked Chicken & Roasted Veggies:
- Get 400 Degree Preheated Oven
- Take 3.5-4.5 Whole Chicken
- Take Heavy Duty Kitchen Shears
- Take 4 Tablespoons Kosher Salt
- Get as Needed Cracked Black Pepper
- Take Lemon Pepper Seasoning
- Get Cut Up Vegetables As Desired
- Make ready 1 Teaspoon Dried Italian Seasoning
- Make ready 4 Tablespoons Olive Oil
Splitting and flattening the bird is dual purpose—you. This beautiful Spatchcock Chicken is crispy, juicy, and bursting with flavor! Super easy to prepare and done in less time than roasting it whole! Recipe adapted from Better than Bouillon.
Steps to make Lee's Spatchcocked Chicken & Roasted Veggies:
- Using kitchen shears, remove backbone and set aside. Place breast side up and press down hard until you feel the breast bone snap. The chicken will now lay flat. Save the back bone for future use. (broth)
- Coat chicken liberally on both sides with the kosher salt. Place in the refrigerator uncovered overnight. Let the salt do its magic.
- Prepare vegetables. Liberally coat vegetables with olive oil, salt, pepper, and Italian spices. I used potatoes, onion, and celery for this version. I used lemon pepper seasoning for this chicken. Use anything that you like.
- Place chicken back on roasting pan and cook until the breast meat is around 160-165 degrees. This was a 4 pound chicken and was done at 50 minutes. Use a digital thermometer to determine when it's done. Note: Chicken will cook more evenly if brought to room temperature.
- Carve up the chicken, plate with the vegetables and enjoy.
Brush the chicken with the vegetable oil. Mix the chicken base, ketchup, brown sugar, cider vinegar, paprika, hot sauce, garlic. With these simple steps to spatchcock a chicken, you'll have a perfectly cooked bird. Learn how to spatchcock a chicken for the best-ever Sunday night supper. How to spatchcock (butterfly) a chicken - easy tutorial with step-by-step photos.
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