How to Spatchcock a Chicken

Ahuva Gottdiener of Homegrown Kosher is here to show Naomi how to spatchcock a chicken—and explain the magic that makes it the best way to roast a chicken! Add in some fresh herbs and vegetables and you have an easy, delicious, and beautiful full meal on the table all in one go! 

Get the recipe:

Spatchcock Roasted Lemon Herb Chicken
 1 Whole chicken, spatchcocked
 1 pound tiny baby potatoes (or 1 pound regular baby potatoes cut into 1/2-inch to 3/4-inch pieces)
 1 pound real baby carrots (NOT baby cut carrots) cut if necessary so no part is more than 1/2 inch thick
 7 shallots, quartered
 1/3 cup minced parsley
 10 sprigs thyme, 5 left whole, leaves removed from 5
 6 whole peeled cloves garlic, smashed
 zest of 1 lemon
 4 tablespoons olive oil, divided
 kosher salt
 freshly ground black pepper

Find the full recipe here

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