Lee's Spatchcocked Chicken & Roasted Veggies
This is more of a method than a recipe. Butterflying the chicken makes it so easy to cook. Makes for a nice presentation as well. Dry brining with salt is the key.
Lee's Spatchcocked Chicken & Roasted Veggies
This is more of a method than a recipe. Butterflying the chicken makes it so easy to cook. Makes for a nice presentation as well. Dry brining with salt is the key.
Cooking Instructions
- 1
Using kitchen shears, remove backbone and set aside. Place breast side up and press down hard until you feel the breast bone snap. The chicken will now lay flat. Save the back bone for future use. (broth)
- 2
Coat chicken liberally on both sides with the kosher salt. Place in the refrigerator uncovered overnight. Let the salt do its magic.
- 3
Prepare vegetables. Liberally coat vegetables with olive oil, salt, pepper, and Italian spices. I used potatoes, onion, and celery for this version. I used lemon pepper seasoning for this chicken. Use anything that you like.
- 4
Place chicken back on roasting pan and cook until the breast meat is around 160-165 degrees. This was a 4 pound chicken and was done at 50 minutes. Use a digital thermometer to determine when it's done. Note: Chicken will cook more evenly if brought to room temperature.
- 5
Carve up the chicken, plate with the vegetables and enjoy.
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