Lee's Spatchcocked Chicken & Roasted Veggies. Learn how to properly spatchcock (butterfly) a chicken with our comprehensive, step-by-step tutorial and photos. How to Spatchcock a Chicken Step-By-Step. Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.

Spatchcock Chicken roasts in half the time of a whole trussed chicken, and also cooks more evenly. It's a perfect weeknight dinner staple! Once you spatchcock, you don't go back to roasting whole. You can Cook Lee's Spatchcocked Chicken & Roasted Veggies using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lee's Spatchcocked Chicken & Roasted Veggies

What You needis of Degree Preheated Oven.
It's of Whole Chicken.
It's of Heavy Duty Kitchen Shears.
Lets Go Prepare of Kosher Salt.
It's of Cracked Black Pepper.
Lets Go Prepare of Lemon Pepper Seasoning.
What You needis of Cut Up Vegetables As Desired.
Lets Go Prepare of Dried Italian Seasoning.
Lets Go Prepare of Olive Oil.

Spatchcocking a chicken is a simple process that makes a huge difference in the texture of a whole roasted chicken. Removing the backbone and flattening the. With these simple steps to spatchcock a chicken, you'll have a perfectly cooked bird. It may look tricky, but this cooking technique is so simple.

Lee's Spatchcocked Chicken & Roasted Veggies instructions

Using kitchen shears, remove backbone and set aside. Place breast side up and press down hard until you feel the breast bone snap. The chicken will now lay flat. Save the back bone for future use. (broth).
Coat chicken liberally on both sides with the kosher salt. Place in the refrigerator uncovered overnight. Let the salt do its magic..
Prepare vegetables. Liberally coat vegetables with olive oil, salt, pepper, and Italian spices. I used potatoes, onion, and celery for this version. I used lemon pepper seasoning for this chicken. Use anything that you like..
Place chicken back on roasting pan and cook until the breast meat is around 160-165 degrees. This was a 4 pound chicken and was done at 50 minutes. Use a digital thermometer to determine when it's done. Note: Chicken will cook more evenly if brought to room temperature..
Carve up the chicken, plate with the vegetables and enjoy..

This beautiful Spatchcock Chicken is crispy, juicy, and bursting with flavor! Super easy to prepare and done in less time than roasting it whole! Recipe adapted from Better than Bouillon. Brush the chicken with the vegetable oil. Mix the chicken base, ketchup, brown sugar, cider vinegar, paprika, hot sauce, garlic.