Key Ingredients to make Spatchcock Chicken
– Chicken – Salt and pepper – Butter – Olive oil – Garlic – Thyme – Lemon zest – Lemon juice – Salt and pepper – Potatoes – Brussels sprouts – Carrots – Olive oil – Salt and pepper
To spatchcock the chicken, cut along both sides of the spine, discard it, then flatten the chicken; loosen the skin and let the chicken rest in the fridge.
Liberally season with salt and pepper, mix softened butter, olive oil, thyme, lemon zest, lemon juice, salt, and pepper, spread over and under the skin, and cook at 425F for 45-50 minutes; optionally, roast veggies alongside.
The chicken, covered in butter, should be placed on a wire rack for crispiness, and when done, let it cool for 10 minutes before cutting.