INGREDIENTS
Spatchcocked organic Gianonne chicken. At Savenor’s our chickens are certified Humane, antibiotic-free.
4 TB of butter
3 cloved of garlic, minced
2 TB of parsley
1 tsp of lemon zest
juice of half a lemon
salt and pepper to taste
STEPS
Pre-heat oven to 425F.
In a small mixing bowl, combine the softened butter, spices, lemon zest, lemon juice, 1 tsp salt, 1/4 tsp pepper until everything is incorporated into the butter.
Spread 2/3 of mixture under the chicken skin and and spread remaining butter all over the chicken.
Place the seasoned spatchcocked chicken on a baking tray lined with parchment paper and surround the chicken with your choice of vegetables to roast at the same time. The juices from the chicken will help flavor the vegetables.
Sprinkle generously salt and pepper on the vegetables and drizzle the whole tray with olive oil.
Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 155˚F when inserted into thickest part of chicken breast. Remove form oven and rest uncovered 10 minutes on a cutting board before serving. The heat will carry over the additional 5 degrees to ensure safe poultry temperature at 160F.
Bon Appetit!