Lemon Thyme Spatchcock Chicken

Name: Lemon Thyme Spatchcock Chicken
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: One 4-lb (1.8 kg) whole chicken; 4 tablespoon (60 ml) salted American butter, melted; 3 tablespoon (45 ml) chopped fresh thyme, separated; 2 lemons; 2 teaspoon (10 ml) kosher salt; Freshly crack pepper, for top too; Olive oil spray; 1.5 lbs (680 g) Large Yukon Gold Potatoes (about 4), peeled and cut in half; 2 shallots, quartered; 2 tablespoon (30 ml) olive oil; 1 teaspoon (5 ml) Herbs de Provence; 1 garlic clove, minced; Kosher salt and freshly cracked pepper to taste

15 steps

Prep:30minCook:1h 30min

This lemon thyme spatchcock chicken is a fantastic way to serve roast chicken and potatoes when entertaining. It's a sheet pan dinner idea that creates a main, a side, and a beautiful sauce all on one pan!

Updated at: Tue, 20 Feb 2024 22:02:55 GMT

Ingredients

4 servings

1whole chicken

4 tablespoonsalted American butter

melted

45mlfresh thyme

chopped, separated

2lemons

10mlkosher salt

pepper

Freshly crack, for top too

olive oil spray

680gYukon Gold Potatoes

Large, about 4), peeled and cut in half

2shallots

quartered

30mlolive oil

5mlHerbs de Provence

freshly cracked, to taste

Instructions

Step 1

Preheat the oven to 375F (180C)

Step 2

To the melted butter, add 2 tablespoon (30 ml) of fresh thyme, 2 teaspoon (10 ml) of salt, freshly cracked pepper and 1 tablespoon (15 ml) of lemon zest. Set aside.

Step 3

Flip the chicken over on its breast side to expose the backbone.

Step 4

Using kitchen shears cut alongside the backbone, on each side, and then remove it. Then flatten the chicken on a heavy bottom sheet pan.

Step 5

Loosen the skin covering the legs and the breast meat.

Step 6

Spoon the melted butter under the skin of the legs and breasts (about 1 tablespoon per chicken part, reserving 1 1/2 tablespoon for each breast).

Step 7

Slice the zested lemon into 4-5 slices and place them under the chicken and set aside.

Step 8

In a large bowl add the olive oil, herbs de Provence, garlic and salt and pepper. Whisk to combine.

Step 9

Add the potatoes and shallots to the bowl and toss to combine.

Step 10

Add the potatoes, cut side down, to the sheet pan. Then nestle the shallots around.

Step 11

Slice the second lemon into 4-5 slices and place them on the sheet pan as well.

Step 12

Spray the chicken with olive oil spray or 1 teaspoon (5 ml) of olive oil. Top with salt, freshly cracked pepper, and the remaining tablespoon of thyme.

Step 13

Roast for 1 hour and 20-30 minutes.

Step 14

Place the chicken on a large, deep serving platter, nestle the potatoes around the chicken, and top with the shallots and caramelized lemons.

Step 15

Whisk the pan sauce together on the pan, and pour it over the chicken and potatoes.

View on entertainingwithbeth.com

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