This method of making, or roasting, a chicken has many advantages. It essentially keeps the chicken intact (bones allow for a moist and juicy result), but allows for a more thorough seasoning inside and out. Additionally, our method, of putting all the vegetables and stuffing under the chicken as it roasts, turns this into a one and done delicious meal. Lastly, the roasting time is somewhat reduced and the chicken can be more evenly roasted.
If you’ve never done this before you don’t know what you are missing, and the removal of the spine which allows for the flattening of the entire chicken is simple and easy.
Enjoy!
”Spatchcockchicken”
I stick of Unsalted Softened Butter
1 Teaspoon Lemon Juice
1 Tablespoon Fresh Chopped Parsley
1 Tablespoon Fresh Thyme
1 Teaspoon Fresh Rosemary
1 Teaspoon Ground Black Pepper
1 Teaspoon Dijon Mustard
1 Whole Chicken
1 1/2 Tablespoons of Kosher Salt
3 Yukon Gold Potatoes
1/2 Pound Carrots
3 Sweet Red. Orange Yellow Peppers
1 Yellow Onion
2 Cups of Poultry Sausage Stuffing (on this site)
3 Crushed Garlic Cloves
1/4 Cup Chopped Sweet Red and Orange Peppers
Directions
- Spatchcock the chicken by taking kitchen sheers and cutting next to the spine, and entirely removing the spine. Then lay the chicken breast side up and pressing down breaking bones until it is flat.
- Dry the entire chicken with paper towels.
- Salt and pepper both sides of the chicken.
- In a bowl combine the butter, lemon juice, parsley, thyme, rosemary, 1/2 teaspoon of black pepper and a tablespoon of the salt.
- Save one tablespoon of the butter mixture and then spread the rest under the skin of the chicken, and also on top of the chicken skin. Use your finger to simply get under the skin around both the breasts and thighs.
- Preheat oven to 450 degrees.
- Get a sheet pan and spread one tablespoon of the prepared butter, rubbing it on the pan.
- Cut the potatoes into near quarter inch slices.
- Slice the onion.
- Slice the sweet peppers.
- Chop the garlic.
- Mix potatoes, garlic, onions and peppers together with one tablespoon of olive oil after adding 2 teaspoons of salt and one teaspoon of pepper to the mixture. Then spread the vegetables on the sheet pan,, saving a spot in the middle for stuffing.
- Put the 2 cups of stuffing in the middle of the sheet pan, flattened to about a one inch thickness.
- Place the chicken, breast side up, right over the middle of the pan.
- Cover the sheet pan loosely with aluminum foil.
- Place the pan in the oven, setting timer for 35 minutes.
- At 35 minutes, remove the foil and continue roasting for another 25 to 35 minutes.
- The chicken is done when the breasts reach 165 degrees.
- Remove, carve and serve as desired.
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