Whole Spatchcokked Roasted Chicken Recipe
Additional protein option for Thanksgiving.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your oven to 450°F (232°C). Pat the chicken dry with paper towels. Using kitchen shears, cut along both sides of the backbone to spatchcock the chicken. Remove the backbone and flatten the chicken.
- 2
Season the Chicken
In a bowl, mix together olive oil, rosemary, thyme, minced garlic, lemon zest, lemon juice, salt, and black pepper. Rub this mixture all over the chicken, making sure to get under the skin for maximum flavor.
- 3
Roast the Chicken
Place the spatchcocked chicken on a baking sheet or roasting pan, skin side up. Roast in the preheated oven for about 45-55 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
- 4
Rest and Serve
Remove the chicken from the oven and let it rest for 10-15 minutes before slicing. Serve with your favorite sides for Thanksgiving.