SPATCHCOCK CHICKEN WITH LEMON BUTTER
Spatchcocking a chicken (removing its backbone) enables you to flatten it out, which cuts down on roasting time and results in juicy, evenly cooked meat. To amp up the flavor, Michael Ruhlman bastes this chicken several times with a delicious lemon-rosemary butter. (Note: Clean your oven before cooking to reduce smoke from rendering chicken fat.)
Provided by Michael Ruhlman
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Chicken: Preheat oven to 450 degrees F (use convection if possible). Place skillet on the bottom rack of the oven to preheat. Meanwhile, spatchcock the chicken: Use a heavy chef's knife or kitchen shears to remove the backbone, running from the neck to the cavity, by cutting down one side, then down the other. Discard the backbone (or reserve to make stock). Open the spatchcocked chicken like a book, then place skin-side up on a flat surface. Use the heel of your hand to push down on the keel bone (breastbone) to flatten the chicken. Optional: Use kitchen twine to tie the two drumsticks together for better maneuverability in the skillet. Season the chicken liberally and evenly with salt to coat. Flip skin-side down, and season again. Then season both sides with freshly ground black pepper.
- Remove the preheated skillet from the oven. Place chicken skin-side up into the hot skillet so it lies flat. Place into the oven and roast until it's ready for the first basting, 30 minutes. (Chicken will roast for a total of 50 minutes.)
- Lemon-Rosemary Butter: Mince the shallot and set aside. In a small saucepan, add lemon juice and a generous pinch of salt; turn heat to medium and bring to a simmer, 1-2 minutes. Meanwhile, remove leaves from rosemary sprig and mince; you should have about 1 tablespoon of minced leaves. Add butter pieces to the simmering lemon juice and swirl the pan continuously to create an emulsion, 30-60 seconds. Whisk in the mustard powder and shallots. Turn off the heat and add rosemary. Whisk until evenly combined. Set the Lemon-Rosemary Butter aside.
- After 30 minutes, remove chicken from the oven. Use a pastry brush to baste the chicken with one third of the Lemon-Rosemary Butter (including pieces of shallot as well). Return chicken to the oven for another 10 minutes.
- After 10 minutes, remove chicken from the oven and brush skin with half the remaining Lemon-Rosemary Butter. Return to the oven and roast for 10 more minutes.
- After the chicken has roasted for a total of 50 minutes, remove from the oven. The skin should be dark brown, and the drumstick, when gently tugged, should want to separate from the thigh joint. Brush the chicken with the remaining Lemon-Rosemary Butter. Transfer to a cutting board and allow to rest, 15-20 minutes. Carve the chicken: Use a chef's knife to cut away the thigh-and-leg pieces from the breasts, then cut off the wings. Cut the breasts apart. Arrange all the pieces on a platter and serve.
ROAST SPATCHCOCKED LEMON CHICKEN
The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our step-by-step guide to spatchcocking a chicken, then use this recipe to put together two other delicious meals: Chicken-and-Rice Soup and Escarole Salad with Lardons and Poached Eggs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
- Rub chicken with 1 tablespoon oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper. Brush 1 tablespoon oil in the center of a rimmed baking sheet slightly larger than the size of the chicken, and place half the lemon slices in a single layer on top of oil. Place chicken, skin side up, on lemons. Beginning at the neck end of breast, carefully loosen skin from flesh of breast and thighs with your fingers. Slide remaining lemon slices under skin in a single layer.
- Roast chicken 20 minutes. Toss shallots with remaining teaspoon oil, and scatter around chicken. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more.
- Transfer chicken to a carving board, and let rest 10 minutes. Cut chicken into 8 pieces, and serve with roasted lemons, shallots, and pan juices. If using chicken for soup and salad, let chicken cool completely. Remove and discard skin, lemon under skin, and bones, and shred meat into bite-size pieces. Chicken, roasted lemons, shallots, and pan juices can be refrigerated up to 2 days. Store meat and pan juices in separate containers; lemons and shallots can be stored together.
SPATCHCOCKED CHICKEN WITH HERB BUTTER
Spatchcocking (also called butterflying) a chicken helps it to roast more evenly and much more quickly, giving you perfectly tender, juicy meat with golden skin. This one is slathered with herb butter, making it extra fragrant. (If you have any herb butter left over, freeze it, then use it on steaks or fish or roasted potatoes.) Pulling out a well-flavored compound butter is one of those cheffy moves that makes almost everything taste better.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.
- Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.
SPATCHCOCKED CHICKEN ON BREAD WITH HERBS AND LEMON
Spatchcocking a chicken means scissoring it down the back (we leave the meaty backbone attached) and then flattening it. Smear it with butter, season with chunky sea salt, and place it on a platform of bread to absorb the juices for the fastest, easiest no-waste roasted chicken ever. While it's still hot, scatter fresh herbs over it and squeeze on some lemon juice for a fresh sauce that basically makes itself.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Cut chicken along backbone on 1 side with kitchen shears and open it like a book. Turn over and press to lay flat. Slather with 2 tablespoons butter; season all over with salt.
- Spread remaining tablespoon butter on 1 side of bread slices. Place side by side, buttered side up, on a parchment-lined rimmed baking sheet and lay chicken on top. Roast until chicken is golden brown and a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees, 30 to 35 minutes.
- Remove chicken from oven; let rest on baking sheet 10 minutes. Scatter with herbs; squeeze lemon juice over chicken. Cut chicken and bread into serving pieces; place on a platter. Pour pan juices over chicken and serve.
More about "spatchcock chicken with lemon butter recipes"
LEMON HERB SPATCHCOCK CHICKEN - MAD ABOUT FOOD
Instructions. Preheat the oven to 450F and line a baking sheet with parchment paper – you can cook in a cast-iron skillet instead, but you need a …
From madaboutfood.co
5/5 (10)Calories 491 per servingCategory Dinner
From madaboutfood.co
5/5 (10)Calories 491 per servingCategory Dinner
- Preheat the oven to 450F and line a baking sheet with parchment paper – you can cook in a cast-iron skillet instead, but you need a very large one
- Add butter, lemon zest, garlic, salt, pepper, dried parsley, and dried thyme to a small mixing bowl
ROASTED LEMON GARLIC BUTTER SPATCHCOCK CHICKEN
Directions. 1. Preheat your oven to 400°F (200°C). 2. Place chicken on a work surface and cut off wing tips. Turn the chicken breast side down …
From eatwell101.com
Servings 4-6Calories 303 per serving
From eatwell101.com
Servings 4-6Calories 303 per serving
HOW TO COOK SPATCHCOCK CHICKEN WITH LEMON
Method. Remove Chicken from chiller ready to marinade. Mix marinade ingredients together then massage into Chicken & leave overnight. Rub away excess marinade & roast skin side up 200 oc for 90 minutes. Serve with …
From farmison.com
From farmison.com
SPATCHCOCKED CHICKEN WITH LEMON-ROSEMARY BUTTER BASTE …
Spatchcocking a chicken (removing its backbone) enables you to flatten it out, which cuts down on roasting time and results in juicy, evenly cooked meat. To amp up the flavor, Michael Ruhlman ...
From foodnetwork.com
From foodnetwork.com
LEMON GARLIC SPATCHCOCK CHICKEN - DOWNSHIFTOLOGY
First, preheat your oven to 425 degrees Fahrenheit. Then follow along below. Prep the lemon and garlic. Slice the lemons into thin pieces and cut the garlic heads in half. Spatchcock the chicken. Place the breast side down …
From downshiftology.com
From downshiftology.com
ROASTED HERB BUTTER SPATCHCOCK CHICKEN (STEP-BY-STEP)
Lay the spatchcocked chicken on a flat surface and gently raise the skin and dot about ½ of the prepared herb butter. Spread the remaining butter all over the chicken. BAKE: the chicken uncovered for 40-45 minutes …
From littlespicejar.com
From littlespicejar.com
LEMON AND HERB SPATCHCOCK CHICKEN | CANADIAN LIVING
Spread lemon zest mixture under skin, covering breast and legs evenly. (Make-ahead: Cover and refrigerate for up to 24 hours.) Set foil drip pan under 1 rack of 2-burner barbecue or under centre rack of 3-burner barbecue.
From canadianliving.com
From canadianliving.com
SPATCHCOCK CHICKEN WITH GARLIC-HERB BUTTER - 40 APRONS
Mix together the butter, parsley, herbs, garlic, shallot, lemon juice, salt and pepper in a small bowl. Tuck the wings underneath the chicken and gently pull skin away from the …
From 40aprons.com
From 40aprons.com
LAVENDER, LEMON, AND HONEY SPATCHCOCKED ROAST CHICKEN RECIPE
Featured Video. In a bowl, mix together lemon juice, lemon zest, lavender, thyme, and the olive oil, and honey. Stir to combine. Add the butter, and using a fork, mash the …
From seriouseats.com
From seriouseats.com
SPATCHCOCK CHICKEN WITH LEMON GARLIC PAN SAUCE - SWEET TEA
Instructions. Preheat the oven to 425°F (180°C). Thoroughly pat the chicken's skin dry all with a paper towel and brush the skin generously with olive oil. Generously sprinkle …
From sweetteaandthyme.com
From sweetteaandthyme.com
SPATCHCOCK CHICKEN WITH LEMON AND HERBS RECIPE | SIDECHEF
Step 4. Transfer half of the lemon herb sauce to a small serving bowl and set aside. Spread the rest of the sauce over both sides of the chicken. Step 5. You can optionally add a few lemon …
From sidechef.com
From sidechef.com
SPATCHCOCK CHICKEN RECIPE VIDEO (ROASTED BUTTERFLY CHICKEN)
Preheat the oven to 400°F (200°C) Prepare the lemon herb mixture by combining all of the ingredients listed above. Rub the mixture generously over the chicken and under the …
From goodfoodbaddie.com
From goodfoodbaddie.com
ROAST SPATCHCOCK CHICKEN RECIPE WITH LEMON AND HERBS
When you are preparing the sauce stop and smell each herb. Taste each one. After chopping it, smell it and taste it again to see if it changed. Take your time while doing this …
From billyparisi.com
From billyparisi.com
SPATCHCOCK ROAST CHICKEN WITH LEMON, GARLIC AND HERB BUTTER
Fire up your oven, aiming for a temperature between 200°C and 230°C (390°F to 450°F). I prefer using lump wood charcoal to help achieve a consistent temperature. Put the butter, garlic, …
From uk.ooni.com
From uk.ooni.com
LEMON AND GARLIC SPATCHCOCKED CHICKEN - COOKING WITH COCKTAIL …
Heat oven. Preheat oven to 425ºF (220ºC). Remove the backbone from the chicken. Place the chicken breast-side down on a clean workspace with the legs facing …
From cookingwithcocktailrings.com
From cookingwithcocktailrings.com
SPATCHCOCK CHICKEN WITH TARRAGON & LEMON BUTTER RECIPE
100g unsalted butter, softened. ½ x 20g pack tarragon, leaves finely chopped, plus extra to serve. 2 unwaxed lemons, zested then halved. 1 whole chicken. 100ml dry white wine. 250ml …
From waitrose.com
From waitrose.com
GARLIC & LEMON SPATCHCOCK CHICKEN - URBAN COOKERY
For the Compound Butter: Combine room temperature butter, garlic, cilantro, pepper, lemon zest, coriander and salt in a bowl and mix together until combined. Set aside. …
From urbancookery.com
From urbancookery.com
ROASTED LEMON GARLIC BUTTER SPATCHCOCK CHICKEN - TOTALLYCHEFS
Set the same skillet over medium-low heat and add garlic and red pepper flakes. Cook, stirring often, until garlic is softened and fragrant, about 1 minutes. Add wine and lemon juice and …
From totallychefs.com
From totallychefs.com
CLASSIC SPATCHCOCKED ROAST CHICKEN WITH GARLIC, LEMON & CORIANDER
Preheat the oven to 450 degrees F. Line a baking sheet with foil and set a rack inside. Place the chicken skin-side up and as flat as possible on the prepared baking sheet. Combine the …
From gooddishtv.com
From gooddishtv.com
THE GOOD DISH SPATCHCOCKED LEMON-HERB CHICKEN & ROASTED …
Recipe: Preheat the oven to 425 degrees F. Arrange the lemon slices in a single layer in the middle of a sheet pan. Top with the garlic cloves and herbs. Place the chicken, skin-side up, …
From gooddishtv.com
From gooddishtv.com
CHICKEN WITH LEMON BUTTER CAPER SAUCE - THESUPERHEALTHYFOOD
Add chicken; cook 6 minutes on each side or until chicken is done. Remove from skillet. Set aside; keep warm. Step 2 Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, …
From thesuperhealthyfood.com
From thesuperhealthyfood.com
SPATCHCOCK ROASTED CHICKEN WITH LEMON AND HERB MARINADE
About 5-8 minutes depending on their size. Drain the water, transfer the potatoes to a bowl, and coat with 4 tablespoons of oil- set aside. Pre-heat the Oven to 450°F. Transfer the …
From cookmejoy.com
From cookmejoy.com
GRILLED SPATCHCOCK CHICKEN WITH LEMON AND OLIVES — ALWAYS BUTTER
Place the chicken on a rimmed platter. Remove the garlic from the marinade and drizzle the olive, anchovy, lemon mixture all over the chicken and allow it to marinade for up …
From itsalwaysbutter.com
From itsalwaysbutter.com
WEEKNIGHT SPATCHCOCKED CHICKEN WITH LEMON-CAPER BUTTER
Carefully transfer the chicken to a plate, skin side up. Add 1 tablespoon of the butter, lemon juice, chicken broth and capers to the skillet; bring to a boil and cook, scraping up any …
From anolon.com
From anolon.com
LEMON, HERB AND PAPRIKA SPATCHCOCKED CHICKEN RECIPE - BBC FOOD
Mix together the salt, peppercorns, herbs, paprika and lemon zest in a small bowl and whisk in the oil. Rub this mixture all over the chicken. Put the chicken in a bowl or a plastic bag and …
From bbc.co.uk
From bbc.co.uk
LEMON GARLIC SPATCHCOCK CHICKEN DINNER - THE NOSHERY
Heat oven to 450 degrees. In a bowl combine olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, sage, and salt. Whisk until well combined. Set aside. Turn the chicken breast side …
From thenoshery.com
From thenoshery.com
SPATCHCOCK CHICKEN WITH LEMON AND ROSEMARY - FAMILYSTYLE FOOD
Heat your oven to 425 degrees. Tuck the chicken's wing tips behind the breast bone and place it skin side up on a shallow rimmed sheet pan. Mix together the olive oil, salt, …
From familystylefood.com
From familystylefood.com
SPATCHCOCK CHICKEN WITH LEMON AND TARRAGON BUTTER - EVERYTHING …
1 chicken weighing about 1.5kg; 100ml dry white wine; 250ml fresh chicken stock; 1 tsp clear honey; Method. Beat together the garlic, butter, tarragon and lemon zest; season …
From everythingeverhot.com
From everythingeverhot.com
SPATCHCOCKED CHICKEN WITH ROSEMARY AND LEMON - JAMIE GELLER
4. Brown chicken on skin side until dark and crispy, about 7 minutes. Flip chicken over or transfer to a casserole dish, and add garlic, lemon slices, rosemary, white wine, and …
From jamiegeller.com
From jamiegeller.com
SPATCHCOCK CHICKEN RECIPE | BBQ SPOT
1 Remove the top grate from the charcoal grill. Place coals in a chimney starter. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash. 2 Spread the coals …
From bbqspot.com
From bbqspot.com
LEMON HERB ROASTED SPATCHCOCK CHICKEN OVER POTATOES | PWWB
Set aside. Assemble the spatchcock chicken over potatoes for roasting: Place the baby potatoes, sliced onion, & quartered lemon in an oven-safe skillet or braiser. Lightly …
From playswellwithbutter.com
From playswellwithbutter.com
GARLIC LEMON SPATCHCOCK CHICKEN RECIPE: SIMPLE ROAST CHICKEN
Pre-heat the oven to 400º. Zest and juice the lemon and add to a bowl. Then add the butter, crushed garlic, tarragon, salt and pepper and mix together with a fork. Set the herb butter …
From foodfitnesslifelove.com
From foodfitnesslifelove.com
CITRUS ROASTED SPATCHCOCK CHICKEN - ALL-CLAD.COM
Add the oranges, limes, and lemons to the pan and place the Spatchcock chicken on top of the onion citrus mixture. Place in the oven for 20 minutes. Remove from the oven …
From all-clad.com
From all-clad.com
HARISSA AND LEMON-BUTTER SPATCHCOCK CHICKEN - SWEET JULY
Using your hands or a rubber spatula, massage the Harissa Lemon Butter all over the chicken, including under the skin. Allow the chicken to sit in the marinade and come to …
From sweetjuly.com
From sweetjuly.com
SPATCHCOCK CHICKEN (JUICY WHOLE CHICKEN) - DELICIOUS MEETS HEALTHY
This delicious spatchcock chicken recipe is perfect for a family feast. Made with a lemon, garlic and herb butter rub, this method of cooking a whole chicken is simple and easy …
From deliciousmeetshealthy.com
From deliciousmeetshealthy.com
LEMON ROSEMARY SPATCHCOCK CHICKEN - SIMPLY DELICIOUS
Combine olive oil, minced garlic, finely chopped rosemary, smoked paprika, salt, pepper and lemon juice in a small bowl and mix well. Pour over the chicken and allow to …
From simply-delicious-food.com
From simply-delicious-food.com
LEMON HERB SPATCHCOCK CHICKEN - SAVORY LOTUS
Preheat oven to 425’F. To spatchcock chicken: Prep chicken by removing any gizzards and patting dry. Place on a large plate or metal baking sheet breast side down. Using a good pair …
From savorylotus.com
From savorylotus.com
OVEN-ROASTED LEMON HERB SPATCHCOCK CHICKEN - SWIRLS OF FLAVOR
The spatchcock chicken is a shortcut method for cooking a whole chicken and it's quite easy to do using kitchen scissors. Simply cut along both sides of the chicken's …
From swirlsofflavor.com
From swirlsofflavor.com
ROASTED SPATCHCOCKED CHICKEN WITH PRESERVED LEMON
Brush off any excess salt. Meanwhile, make the compound butter by mixing the chopped lemons into the butter and adding a few grinds of black pepper. Preheat the oven to …
From thelocalbutchershop.com
From thelocalbutchershop.com
[HOMEMADE] SPATCHCOCK LEMON ROASTED CHICKEN : FOOD
Sort by: best. I bet it's delicious - lemon and chicken go together well with a tiny bit of tomato or paprika and some sweetness. The skin pulling off like that might make it a little dry though. …
From reddit.com
From reddit.com
SPATCHCOCKED CHICKEN WITH LEMONS AND ORANGES, FROM THE
Thinly slice the lemon and add it in between the orange slices, or on top of them. Place the fresh thyme and rosemary sprigs in the center of the roasting pan. In a small bowl, …
From foodnouveau.com
From foodnouveau.com
SPATCHCOCK ROAST CHICKEN RECIPE | LEITE'S CULINARIA
Press firmly against the breastbone until it cracks. Place the chicken in a roasting pan, skin side up. Gently lift the skin around the breast and insert half of the softened butter …
From leitesculinaria.com
From leitesculinaria.com
LEMON-HERB ROASTED SPATCHCOCK CHICKEN & POTATOES - EATINGWELL
Directions. Step 1. Preheat oven to 450 degrees F. Advertisement. Step 2. Toss potatoes in a large bowl with oil and 1/4 teaspoon each salt and pepper. Step 3. Combine lemon zest, …
From eatingwell.com
From eatingwell.com
LEMON GARLIC SPATCHCOCK CHICKEN - EASY CHICKEN RECIPES
Turn the legs inside out. Place the butterflied chicken open-side down on the prepared pan. Cut the garlic heads in half and place them cut-side down beside the chicken …
From easychickenrecipes.com
From easychickenrecipes.com
You'll also love