We’ve covered spatchcocking a turkey in a former blog, what it is and why you should do it. Simply put, spatchcocking is a method of preparing a whole bird (turkey or chicken) for cooking. Not only is it easy to do but it speeds up cooking times and produces a juicy and savory bird.
Here is one of our favorites for:
Spatchcocked Garlic and Lemon Chicken
1 spatchcocked chicken (instructions here)
4 cloves of garlic
1 medium bunch of fresh thyme
1 tablespoon of sea salt
1/4 of fresh lemon juice or a freshly-squeezed lemon
3 tablespoons olive oil
Blend all marinade ingredients in a food processor until it reaches the consistency of a salad dressing. Set aside and place your spatchcocked chicken in a large glass baking dish. Pour most of the marinade over both sides of your chicken making sure to evenly cover it and be sure to keep a small amount of marinade for later.
Cover your chicken and place it in the fridge for at least an hour so that it can soak up all the ingredients in your marinade. Feel free to allow it to sit longer or overnight…it will only make your chicken more flavorful.
Pre-heat that oven to 450º F. Get your chicken out of the fridge and place it in a roasting pan with the lid off. Allow roasting for approximately 25 minutes. Now t’s time to flip it over. Using a sturdy set of tongs, carefully turn over your chicken, brush on that remaining marinade on the skin and allow to cook for another 25 minutes. Once the skin turns golden brown, it’s ready.
Remove your chicken from the oven, cover with foil and allow to rest for approximately 10 minutes. Serve with your fave side.