Lemon-Herb Roasted Spatchcocked Chicken

Naomi Hazan Naomi Hazan
Leave a review

I love making this chicken recipe because it can be done ahead of time and contains common ingredients. Ask your butcher to remove the backbone and cut the breastbone of the chicken so that it lays flat when cooking. If you’re handy in the kitchen, you can use kitchen shears to easily do it yourself.

1h 4
Easy Gluten Free Passover Meat

Directions

Prepare the Lemon-Herb Roasted Spatchcocked Chicken

  1. Preheat oven to 450 degrees Fahrenheit.

  2. Lay onions, lemon, and garlic on the bottom of a roasting pan. Pat chicken dry with a paper towel then rub with thyme, salt, black pepper, and oil. Place in roasting pan and roast in preheated oven for 30 minutes, uncovered.

  3. Pour the white wine into pan (around the chicken, not over it), cover pan and cook for another 15 to 20 minutes. Remove from oven and allow chicken to rest for 10 minutes before carving.

About

Description:

www.thevoiceoflakewood.com
(732) 901-5746

Suggested Recipes

Explore

chicken citrus gluten free kosher for passover lemon Naomi Hazan onelifetoeat Pesach white wine
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments