Spatchcock Chicken - Juicy & Crispy #shorts

By Natasha's Kitchen · 75 min

Ingredients

Instructions

1. Preheat the oven to 425°F.
2. Pat the chicken dry and place it breast side down. Cut out the backbone along both sides with kitchen shears, then open the chicken and score down the breastbone with a heavy knife.
3. Season the inside with 1/2 tsp salt and a pinch of black pepper.
4. Turn the chicken breast side up on a parchment-lined 18x13 baking sheet and press firmly on the breastbone to flatten it. Loosen the skin over the breast, thighs and drumsticks.
5. In a small bowl, mash together the softened butter, olive oil, parsley, garlic, lemon zest, lemon juice, 1 tsp salt and 1/8 tsp black pepper until the lemon juice is mostly mixed in.
6. Spread two-thirds of the butter under the skin. Dot and spread the rest over the outside of the chicken.
7. Arrange the potatoes, carrots and Brussels sprouts around the chicken. Drizzle the chicken and vegetables with olive oil, and season generously with salt and cracked black pepper.
8. Bake uncovered at 425°F for about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°F.
9. Rest the chicken uncovered on a cutting board for 10 minutes before serving.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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