Spatchcocked Chicken on Bread With Herbs and Lemon
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Ingredients
- 1 whole chicken (3 1/2 to 4 pounds)
- 3 tablespoons unsalted butter, softened
- 1 1/2 teaspoons chunky sea salt
- 6 slices rustic bread (from about 1/2 loaf), 3/4 inch thick
- 1 cup fresh Thai or regular basil leaves
- 1 cup fresh mint leaves
- 1 lemon, halved
Details
Servings 1
Preparation time 25mins
Cooking time 60mins
Adapted from marthastewart.com
Preparation
Step 1
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Make-Ahead Appetizers
Spatchcocking a chicken means scissoring it down the back (we leave the meaty backbone attached) and then flattening it. Smear it with butter, season with chunky sea salt, and place it on a platform of bread to absorb the juices for the fastest, easiest no-waste roasted chicken ever. While it's still hot, scatter fresh herbs over it and squeeze on some lemon juice for a fresh sauce that basically makes itself.
Add paprika and minced garlic with the salt. Use sliced potatoes instead of bread.
Directions
Preheat oven to 425 degrees. Cut chicken along backbone on 1 side with kitchen shears and open it like a book. Turn over and press to lay flat. Slather with 2 tablespoons butter; season all over with salt.
Spread remaining tablespoon butter on 1 side of bread slices. Place side by side, buttered side up, on a parchment-lined rimmed baking sheet and lay chicken on top. Roast until chicken is golden brown and a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees, 30 to 35 minutes.
Remove chicken from oven; let rest on baking sheet 10 minutes. Scatter with herbs; squeeze lemon juice over chicken. Cut chicken and bread into serving pieces; place on a platter. Pour pan juices over chicken and serve.
directions
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