Скачать или смотреть Roasted Spatchcock Chicken | Crispy Skin, Juicy Meat in No Time

Let's make perfectly roasted spatchcocked chicken that's juicy, crispy, and flavorful! This one-pan chicken dinner meal with potatoes, carrots, and corn is easy to make and sure to be a family favorite.

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How to make Roasted Spatchcock Chicken and Vegetables

✅Ingredients

3-4 pounds whole chicken
¼ cup butter, softened
Olive oil
1 tablespoon parsley, chopped
2 cloves garlic, minced
½ teaspoon lemon zest
1 tablespoon lemon juice
Salt
Pepper
5-6 medium potatoes, quartered
1 piece sweet corn cob, cut in 1-inch rounds
3 medium carrots, peeled and halved lengthwise
1 lemon, sliced thinly

✅Instructions

Remove the backbone using poultry shears or kitchen scissors. Using a knife, cut through the breast bone, and press the chicken down on both sides with your hands. Run your fingers down on both sides of the cartilage bone to separate it from the meat. Pull the bone out carefully.

Place the spatchcocked chicken on a parchment-lined baking sheet. Season with salt and pepper to taste.

Flip and lay the chicken flat. Carefully separate the skin from the meat, over the breast, thighs, and drumsticks. Set aside.

In a bowl, combine butter, 1 tablespoon olive oil, parsley, garlic, lemon zest, lemon juice, 1 teaspoon salt, and 1 teaspoon pepper.

Stuff ⅔ of the butter mixture under the chicken skin. Spread the remaining ⅓ the butter mixture on the skin.

Arrange potatoes, sweet corn, carrots, and lemon on the baking sheet around the chicken. Drizzle with olive oil. Season with salt and pepper to taste.

Bake in a preheated 425 F oven for 45 minutes or until golden and cooked. Check for doneness by inserting a thermometer into the thickest part of the chicken, the internal temperature should reach 165 F. Serve and enjoy.

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