Roasted Citrus And Herb Spatchcock Chicken
This is the perfect roasted citrus and herb spatchcock chicken recipe. It's quick and easy, succulent and crispy, and on the table in an hour. A spatchcock chicken is a delicious meal for small gatherings, and this is a great one for spring/summer.
Equipment
Ingredients
- 1 Whole chicken
- 2 Lemons 1 sliced, 1 juiced and zested
- 2 cloves Garlic minced
- 2 tablespoon Parsley fresh, chopped
- 2 tablespoon Chives fresh, chopped
- 2 tablespoon Olive Oil
- Salt and pepper
Instructions
How to spatchcock chicken
- Turn the bird over and remove the bags of giblets from the cavity if they are in there.
- Use a sharp knife or butcher scissors to cut down either side of the backbone and remove it. Turn the bird over again and press down on the breastbone to flatten the chicken. Sprinkle with salt, and leave uncovered in the fridge overnight to help the skin crisp up.
How to roast spatchcock chicken with citrus herb marinade
- Preheat the oven to 180℃ / 355℉ and remove the chicken from the fridge to come to room temperature.
- Juice and zest one of the lemons, and slice the other one. Place the lemon slices in the center of the oven dish.
- Mix the minced garlic, lemon juice, and zest, herbs, and olive oil together in a small bowl and brush over the surface of the chicken.
- Roast the spatchcock chicken for 45 minutes to an hour. Rotate the pan after 30 minutes.
- Test that the juices run clear and/or that the internal temperature measures 74℃/165℉. Rest the roasted chicken for 15 minutes before carving and serving.
Nutrition
Calories: 490kcalCarbohydrates: 6gProtein: 36gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 143mgSodium: 136mgPotassium: 456mgFiber: 2gSugar: 1gVitamin A: 512IUVitamin C: 36mgCalcium: 42mgIron: 2mg
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