Save yourself time and effort with this easy spatchcock chicken. Flattening makes for even cooking and better contact with the lemon bed below. Works best in All-Clad's stainless lasagna pan.
Place the chicken on a cutting board, breast side down. Using poultry shears, remove the backbone of the chicken. (Freeze bones to make stock at a later time.)
3
Flip the chicken over and press firmly to flatten.
4
In a small bowl combine the butter, sage, thyme, garlic, salt, and pepper to form a smooth paste.
5
Carefully slide your fingers under the skin of the chicken to loosen. Rub the paste under the skin over the breasts and thighs.
6
Place the lemon slices on the bottom of your All-Clad pan.
7
Place the chicken on top, tucking in the wings. Rub chicken with any remaining butter mixture and season lightly with salt and pepper. Scatter thyme sprigs over top.
8
Roast in oven for about 40-50 minutes or until an instant read thermometer registers 165°F (74°C) when inserted into the inner thigh.
9
Let rest at least 10 minutes before cutting into serving pieces.
10
Transfer to a cutting board. Carve by removing the legs from the chicken, then cut between the thighs and drumsticks. Place on a platter.
11
Cut the breasts into two halves. Transfer to the platter.
12
Strain the pan juices and serve with the chicken - and mashed potatoes.
Place the chicken on a cutting board, breast side down. Using poultry shears, remove the backbone of the chicken. (Freeze bones to make stock at a later time.)
3
Flip the chicken over and press firmly to flatten.
4
In a small bowl combine the butter, sage, thyme, garlic, salt, and pepper to form a smooth paste.
5
Carefully slide your fingers under the skin of the chicken to loosen. Rub the paste under the skin over the breasts and thighs.
6
Place the lemon slices on the bottom of your All-Clad pan.
7
Place the chicken on top, tucking in the wings. Rub chicken with any remaining butter mixture and season lightly with salt and pepper. Scatter thyme sprigs over top.
8
Roast in oven for about 40-50 minutes or until an instant read thermometer registers 165°F (74°C) when inserted into the inner thigh.
9
Let rest at least 10 minutes before cutting into serving pieces.
10
Transfer to a cutting board. Carve by removing the legs from the chicken, then cut between the thighs and drumsticks. Place on a platter.
11
Cut the breasts into two halves. Transfer to the platter.
12
Strain the pan juices and serve with the chicken - and mashed potatoes.
