Today Show Spatchcock Chicken Recipe

Ree Drummond's Spatchcock Chicken Recipe TODAY

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, thyme, olive oil, the juice …

1. 1. Position a rack in the middle of the oven and preheat it to 475°F.
2. 2. In a small bowl, combine the parsley, thyme, olive oil, the juice of 1 lemon, 1 teaspoon salt and 1/2 teaspoon pepper. Whisk and set the herb-oil mixture aside.
3. 3. To spatchcock the chicken, place the chicken on a sheet pan breast side down. With sharp kitchen shears, cut just along the right side of the backbone, through the skin, meat, and bones, then cut along the left side, too. Remove the backbone (you can toss it or freeze it to make stock at a later time). Flip the chicken over and lay it flat. With the palm of your hand, press down firmly on the center of the breast. You should hear the breastbone crack! Use your hands to bend the two sides of the breast backward if it needs to crack more.
4. 4. Lay the chicken as flat as it will go and sprinkle it with salt and pepper.

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