Recipes from My Kitchen

Spatchcock Chicken

This is one of my favorite recipes – it’s so easy to make, and yields a ton of leftovers.  I made it because I was having company, so I fixed this ahead of time (that morning) and by the time company arrived, I had a lunch dish prepared (a chicken salad-type meal), with plenty of leftover chicken for the next meal.  The best part about this – besides being incredibly easy – is that the flavor is great and the chicken is never dry.  Perfection!  (It’s a Martha Stewart recipe!!!)

Take a whole chicken, and turn it over, breast-side down.  Using kitchen scissors, cut down both sides of the backbone and remove it.  Flip the chicken back over (breast-side up) and press down in the center, flattening the chicken on a baking sheet.  Drizzle a little oil over the skin of the chicken.  Slice up two lemons and place under the chicken, under the skin, and a few on top of the chicken in various places.   Roast the chicken in the over (@425) for about 20 minutes.  When the chicken comes out of the oven, toss a few sliced shallots with oil and add to the pan, then return to the oven to cook for another 30 minutes.


While the chicken was cooking, I made hot tea.  Thankfully, I had one lemon slice left over so I had delicious lemon tea while I waited 🙂


When the 30 minutes is up, remove the chicken from the oven and let it set a few minutes before cutting into it.  I promise – this is a recipe that will not leave you disappointed!!IMG_20130831_113224_464

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