DirectionsStep1Preheat the oven to 450°F.Step2In a medium bowl, combine the butter, lemon zest, parsley, 1 teaspoon thyme or rosemary, 1⁄4 teaspoon pepper, and dijon mustard. Set aside.Step3On a secure cutting board, place the chicken breast-side down. Pat the chicken dry with paper towels. Find the backbone and, using kitchen shears, cut along one side of it, staying as close to the bone as possible. N…Step4Flip the chicken so it's breast-side up and cut-side down. Place both hands on the center of the bird, above the breastbone, and firmly press down until you hear the crack of the breastbone. Now it should rest flatter a…Step5Using fingers, carefully loosen the skin covering the breasts and thighs. Sprinkle 1⁄2 teaspoon salt underneath the skin of each breast, 1⁄2 teaspoon salt under the skin of each thigh, and 1 teaspoon salt all over th…Step6Rub the herb butter under the chicken skin, on the underside of the chicken, and on top of the skin. Sprinkle 3⁄4 teaspoon of pepper all over the chicken.Step7On a rimmed baking sheet, place the potatoes, carrots, Brussels sprouts, onion, and garlic. Drizzle with the oil and sprinkle with the remaining 2 teaspoons of thyme or rosemary, remaining 1 teaspoon of salt, an…Step8Place the buttered chicken, breast-side up, on top of the vegetables with the legs facing outwards. Tuck the wings behind the chicken. Loosely cover the chicken with foil.Step9Roast the chicken until golden brown and an instant-read thermometer registers 165°F in the thickest part of the breast, 1 hour to 1 hour and 10 minutes, removing the foil from the chicken after 40 minutes.Step10Transfer the chicken to a carving board and allow it to rest for at least 10 minutes before carving.Step11Meanwhile, stir the vegetables and return them to the oven until evenly browned, about 10 minutes.Step12Carve the chicken as desired and serve with the vegetables, sprinkled with additional parsleyIngredientsIngredients6 tablespoonsSalted Butter (room temperature)1 Lemon (zested)1 tablespoonFresh Parsley (chopped, plus more for serving)1 tablespoonFresh Thyme (chopped, or rosemary, divided)1 ½ teaspoonsBlack Pepper (ground, divided)1 teaspoonDijon Mustard1 Whole Chicken (neck and giblets removed, 4- to 5-lb)1 tablespoonKosher Salt (plus 1 tsp. divided)1 ½ poundsRed Potatoes (cut into 1-in. chunks, about 4 medium)1 poundCarrots (peeled and cut on the diagonal into 1-inch chunks, about 3 medium)12 ouncesBrussels Sprouts (trimmed and cut in half)1 Small Red Onion (cut into small wedges)4 Garlic Cloves (crushed and peeled)2 tablespoonsOlive OilSee moreNutritionalNutritional1182 Calories77 gTotal Fat306 mgCholesterol40 gCarbohydrate2,210 mgSodium73 gProteinFrom thepioneerwoman.comRecipeDirectionsIngredientsNutritionalExplore furtherRee Drummond's Spatchcock Chicken Recipe - Todaytoday.comRoasted Spatchcock Chicken Recipe - Southern Livingsouthernliving.comCrispy Spatchcock Chicken Recipe - The Mediterranean Dishthemediterraneandish.c…Spatchcock Roasted Chicken Recipe Food Networkfoodnetwork.comHow to Perfectly Roast and Spatchcock a Whole Chicken …myrecipes.comRecommended to you based on what's popular • Feedback
Spice-Rubbed Grilled Chicken
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WEBOct 21, 2019 · 1. Position a rack in the middle of the oven and preheat it to 475°F. 2. In a small bowl, combine the parsley, …
WEBApr 3, 2018 · Watch how to make this recipe. In a small bowl, whisk together the oregano, thyme, 1/2 cup of the olive oil, the juice of 2 …
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WEBApr 16, 2019 · Preheat the oven to 425 degrees F. Cut the carrots into 2 1/2-inch long segments. Cut the onions into wedges. Place on a sheet pan, drizzle with 1/4 cup of the …
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WEBDirections. Using your fingers, loosen the skin covering the breast and around the thighs of the chicken. Season under the skin with 1 ½ teaspoons of the salt and the garlic, rubbing them into the flesh of the …
WEBJan 31, 2023 · Pile it onto your sheet pan with the carrot and onion, cover it in oil, salt, and pepper, and roast at 425 for 25 minutes. After that, you’ll add the garlic cloves and brush your bird with BBQ
WEBJan 30, 2023 · Ree makes a tangy apple brown sugar barbecue sauce for her tender, juicy chicken!Watch #ThePioneerWoman, Saturdays at 10a9c + subscribe to #discoveryplus to
WEBTo watch The Pioneer Woman’s Ree Drummond’s prepare her Perfectly Roasted Spatchcock Chicken on the TODAY show, click here. This recipe was featured in the November 10th edition of The Sunday Paper. The …
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WEBJul 9, 2018 · We'll take it! Get more from The Pioneer Woman - Ree Drummond, Saturdays at 10a9c. How to Make Ree's Spatchcock Chicken Sheet Pan Supper Dinner done on one pan? We'll take it! 🙋 Get more from The Pioneer Woman - Ree Drummond, Saturdays …
WEBApr 20, 2021 · Preheat the oven to 450 degrees F. 2. In a food processor add the parsley, butter, lemon juice, oregano, sherry, red pepper flakes, garlic, thyme leaves, salt and pepper. Pulse until well combined. Scrape …
WEBAug 13, 2019 · Ree's Spatchcock Chicken looks amazing and so easy to make! 凌 The Pioneer Woman is back with brand new episodes, tonight at 5:30pm!
WEBDirections. Preheat the oven to 450 degrees F. To a small bowl, add the smoked paprika, garlic powder, onion powder, salt, cumin, black pepper …
WEBMay 17, 2023 · In a bowl add the flour, paprika, turmeric, garlic salt, oregano and cayenne and mix to combine. Add the egg to a second bowl and whisk lightly with a fork. In a …
WEBMar 19, 2024 · Step 1 For the marinade: In a pint-sized mason jar, combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, mustard, thyme, salt, and pepper. Cover and shake well to combine. Use immediately or …
WEBPreheat the oven to 450 degrees F. In a food processor add the parsley, butter, lemon juice, oregano, sherry, red pepper flakes, garlic, thyme leaves, salt and pepper.