SPATCHCOCK CHICKEN

WHY YOU'LL LOVE THIS RECIPE

This delicious spatchcock chicken recipe is perfect for a family feast. Made with a lemon, garlic and herb butter rub, this method of cooking a whole chicken is simple and easy and guarantees the most tender, flavorful and juicy results.

INGREDIENTS

Whole Chicken Chicken Brine Butter Salt & Pepper Lemon Parsley Garlic Thyme Rosemary

If using, prepare the chicken brine & brine for 8 hours in the refrigerator then remove & rinse with cold water. Pat dry.

 INSTRUCTIONS

Using poultry or kitchen shears, remove the backbone of the chicken. Cut the cartilage over the breastbone on the inside of the bird where the two breasts join together near the neck. Finally, tuck the wings under the rib cage to protect them as they cook.

Make the butter rub by mixing softened butter with salt, pepper, parsley, garlic, thyme, and rosemary. Rub butter mixture under the skin & the outside of the chicken.

Bake at 400 degrees for 40 minutes. Remove from the oven, cover with foil & rest for 10 minutes before carving & serving.

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