One of our go to meals that we pretty much eat on all week is a spatchcock chicken. It pretty much sets us up to go from tacos (on Tuesday of course 😍) to soup made from the Bone Broth on Sunday … & it’s super easy.
Spatchcock really just means flattened out. It’s easy & I find that it also cooks more even, faster & stays more moist than a typical roasted chicken. Really all you need are a good pair of kitchen sheers (Cutco are my fave, a bit pricey but worth every penny ( which btw you can cut in half with these 😂)) I have truly tried them all❤
Easy Spatchcock Chicken
- One organic or pasture raised chicken. Cut along one side of the spine, nick the midpoint between the breasts & flatten
- 2-3 T Kerry Gold butter
- 2-3 T olive oil
- 1/4-1/2 tsp Himalayan salt
- 1/2 tsp honey
- Juice of one lemon (organic only!)
- 1 T grainy mustard (Moutarde de Meaux is my jam!)
Preheat oven to 375′. Place flattened chicken skin side up in a Pyrex lasagna pan. Spread room temp butter on top with mustard & honey. Drizzle olive oil (I always draw a heart❤) & sprinkle with Hym salt. Squeeze the juice of the lemon on top to finish & add the rinds to the corners of the dish. I love the aromatics when it’s cooking & occasionally will add two drops of Lemon EO to really pop the flavor.
Cook on top shelf for about 40 min. Or until done. Sometimes I will turn it once. Remove from oven & ENJOY!
Love & Food for the Soul, Celeste