Prep Time:25 minsAdditional Time:55 minsTotal Time:1 hr 20 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:55 minsTotal Time:1 hr 20 minsServings:8Yield:8 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
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Ingredients
1tablespoonextra-virgin olive oil
1teaspoonsalt, divided
¾teaspoonground pepper, divided
1lemon, zested and sliced, divided
3large clovesgarlic, minced
1tablespoonchopped fresh thyme plus 2 sprigs, divided
2teaspoonschopped fresh rosemary plus 2 sprigs, divided
15-pound chicken, giblets removed
DirectionsPreheat oven to 450 degrees F.Toss potatoes in a large bowl with oil and 1/4 teaspoon each salt and pepper.Combine lemon zest, garlic, chopped thyme, chopped rosemary and the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl.Trim any excess skin and fat from the chicken. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Splay the thighs outward and tuck the wings under. Rub the garlic-herb mixture under the skin onto the breast and leg meat.Place the lemon slices in the center of a large rimmed baking sheet. Top with the thyme and rosemary sprigs. Place the chicken on top of the herbs and lemon. Scatter the potatoes around the chicken.Roast until an instant-read thermometer inserted into the thickest part of a chicken thigh registers 165 degrees F, 45 minutes to 1 hour.TipsTo make ahead: Spatchcock the chicken (remove the backbone and flatten the chicken) and rub with the herb blend (Steps 3 & 4); refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before roasting.Equipment: Sturdy kitchen shears or poultry shearsOriginally appeared: EatingWell.com, October 2017
Directions
Preheat oven to 450 degrees F.Toss potatoes in a large bowl with oil and 1/4 teaspoon each salt and pepper.Combine lemon zest, garlic, chopped thyme, chopped rosemary and the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl.Trim any excess skin and fat from the chicken. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Splay the thighs outward and tuck the wings under. Rub the garlic-herb mixture under the skin onto the breast and leg meat.Place the lemon slices in the center of a large rimmed baking sheet. Top with the thyme and rosemary sprigs. Place the chicken on top of the herbs and lemon. Scatter the potatoes around the chicken.Roast until an instant-read thermometer inserted into the thickest part of a chicken thigh registers 165 degrees F, 45 minutes to 1 hour.TipsTo make ahead: Spatchcock the chicken (remove the backbone and flatten the chicken) and rub with the herb blend (Steps 3 & 4); refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before roasting.Equipment: Sturdy kitchen shears or poultry shears
Preheat oven to 450 degrees F.
Toss potatoes in a large bowl with oil and 1/4 teaspoon each salt and pepper.
Combine lemon zest, garlic, chopped thyme, chopped rosemary and the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
Trim any excess skin and fat from the chicken. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Splay the thighs outward and tuck the wings under. Rub the garlic-herb mixture under the skin onto the breast and leg meat.
Place the lemon slices in the center of a large rimmed baking sheet. Top with the thyme and rosemary sprigs. Place the chicken on top of the herbs and lemon. Scatter the potatoes around the chicken.
Roast until an instant-read thermometer inserted into the thickest part of a chicken thigh registers 165 degrees F, 45 minutes to 1 hour.
Tips
To make ahead: Spatchcock the chicken (remove the backbone and flatten the chicken) and rub with the herb blend (Steps 3 & 4); refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before roasting.
Equipment: Sturdy kitchen shears or poultry shears
Originally appeared: EatingWell.com, October 2017
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Nutrition Facts(per serving)503Calories30gFat19gCarbs37gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
