Spatchcocked Slow-Roasted Chicken
Recipe GLPR6dc41e61dd6f3c
A Mediterranean-inspired roasted chicken with the backbone removed and flattened for even cooking. The meat is infused with a bright herb and garlic butter featuring fresh thyme and lemon zest, creating a juicy, tender bird with crispy skin.
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Ingredients
4 tablespoons softened butter
1 lemon, zested
2 fat cloves garlic, minced
2 teaspoons fresh thyme leaves, roughly chopped
1 1/2 teaspoons Dijon mustard
Salt and freshly ground black pepper to taste
1 4-pound organic chicken
Directions
Preheat your oven to 425°F. Remove the chicken from refrigeration and pat dry inside and out with paper towels.
Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it completely. Discard the backbone or save for stock. Flip the chicken over and press down firmly on the breastbone to flatten the bird into a spatchcock position.
In a small bowl, combine the softened butter, lemon zest, minced garlic, chopped thyme, and Dijon mustard. Stir until well blended and season with salt and pepper to taste.
Place the flattened chicken on a roasting pan or rimmed baking sheet. Rub the herb-butter mixture under the skin over the breasts and thighs, and spread any remaining on the outside of the bird. Season the exterior generously with salt and pepper.
Roast in the preheated oven for 25 to 30 minutes, until the internal temperature reaches 165°F when measured at the thickest part of the thigh (without touching bone). The skin should be golden brown and crispy.
Remove the chicken from the oven and let rest for 5 minutes before carving. Divide among serving plates and serve immediately.
