Spatchcocked Lemon-Herb Chicken With Roasted Potatoes
Chicken:
1 Chicken, whole
2 Lemons, thinly-sliced
6 Garlic gloves, smashed and peeled
Handful Fresh parsley, thyme, or cilantro
4 tablespoons butter, unsalted, room temperature 1/2 a stick
Kosher salt
Black pepper, freshly ground
Potatoes:
2 pounds baby potatoes, rinsed and dried
2 tablespoons Extra virgin olive oil
1 tablespoon Whole-grain mustard or spicy brown mustard
1 teaspoon Ground cumin

Chicken:

Place the chicken on a clean work surface, breast-side down and with the tail end facing you. Using sharp kitchen shears, cut along one side of the backbone. Turn the chicken around and cut along the other side of the backbone and pull it out. Flip over the chicken and firmly press down on the breastbone to flatten the chicken. Dry the skin thoroughly with paper towels. If possible, do this the day before and place in the refrigerator uncovered overnight, allowing the skin to dry out.

Recipe:

Preheat the oven to 425 degrees F.

Arrange the lemon slices in a single layer in the middle of a sheet pan. Top with the garlic cloves and herbs. Place the chicken, skin-side up, on top of the lemon slices.

Using clean hands, rub the softened butter all over the chicken and under the skin of the breasts. Wash your hands and generously sprinkle salt and pepper over the butter and on the underside of the chicken.

Add the potatoes to the sheet pan on either side of the chicken. Top the potatoes with the olive oil, mustard, cumin, and salt and pepper to taste. Using clean hands, gently toss the potatoes to coat.

Roast the chicken until a thermometer inserted into the thickest part of the breast reaches 165 degrees F, 45 to 55 minutes. Shake the pan halfway through cooking to ensure that the potatoes don’t burn. Remove from the oven and let rest 10 minutes. Transfer the chicken to a cutting board (discard the lemon, garlic, and herbs but keep the pan juices).

Cut the chicken into pieces. Serve with the potatoes and drizzle with the pan juices, which are now infused with incredible flavor from the lemon and herbs.

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Enjoy this flavorful whole chicken recipe from Tia Mowry's book, "The Quick Fix Kitchen: Easy Recipes and Time-Saving Tips for a Healthier, Stress-Free Life." Learn how to spatchcock a whole chicken, which means to butterfly or split open, in just a few steps to have a meal that lasts for several leftover lunches and dishes.

Prep time: 10 minutes

Cook time: 55 minutes