Crispy, juicy and packed with flavor
Spatchcock means the backbone is removed from a bird and pressed flat. The chicken cooks faster and more evenly. I had the butcher at my local meat shop, Ski's Meat Market do it for me. If you do it yourself, use kitchen scissors and just cut down each side of the backbone.
3 tablespoons salt (I used kosher salt)
2 tablespoons chopped fresh Rosemary, or 2 teaspoons chopped dry
3 tablespoons fresh thyme or 2 teaspoons dry
3 cloves minced garlic
1/2 teaspoons ground black pepper
Zest of 1 lemon
1/2 cups olive oil
1 whole chicken
7 medium red potatoes quartered
Preheat the oven to 400. Mix salt-olive oil to make a paste. Rub half of the paste all over the chicken and put in a large cast iron skillet. Stir the rest of the paste in with the potatoes. Place the potatoes around the chicken. Roast until the chicken is 165 degrees, about 45 minutes. Enjoy
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