Dallas/Fort Worth and Beyond: Eat What You Love

Spatchcocked Rosemary Lemon Chicken

One of The Hub’s favorite meals is roasted chicken with crispy skin. So, for his birthday recently, I whipped this super simple recipe up just for him, and he loved it! I know you will, too!

Spatchcocked rosemary lemon chicken with garlic herbed roasted potatoes.

– 6lb whole chicken
– 1 small bag red potatoes
– 1 bunch parsley
– 5 sprigs fresh rosemary
– 3 large cloves of garlic
– 2 TBS olive oil
– 5 TBS softened butter
– 1 large lemon zested/juiced
– salt/pepper

Preheat oven to 375F. Par-boil the potatoes in salted water, drain and set aside. Chop parsley and divide into two medium-sized bowls. Chop rosemary and add into only one of the bowls. Chop garlic cloves and add 3/4 to the parsley bowl and 1/4 of the garlic to the mixed herb bowl.

Add one (1) TBS of olive oil and two (2) TBS of butter to parsley and garlic bowl. Toss par-boiled potatoes into the parsley and garlic bowl. Season with salt/pepper. Set aside.

Add lemon zest and juice to the mixed herb bowl. Add remaining butter to mixed herb bowl and combine well. Season with salt/pepper. Set aside.

Spatchcock chicken. Spread mixed herb butter mixture under chicken skin and over all sides of the bird. Season with salt/pepper.

Lightly oil large heated skillet. Sear chicken skin side down in large skillet for 5-7 minutes. Carefully turn over chicken and sear on the underside for 5 minutes. Remove from skillet and set aside.

Add herbed potatoes and all mixture into the heated skillet and toss potatoes. Using a masher, lightly press potatoes to break open but not mash.

Add chicken skin side up over the potatoes and roast at 375F for 90 minutes or until thickest part of the breast is 165F. Remove chicken from skillet, set aside and lightly cover with foil to rest. Return potatoes to oven and broil until golden brown and lightly crisp.



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