Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lee's spatchcocked chicken & roasted veggies. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Lee's Spatchcocked Chicken & Roasted Veggies is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Lee's Spatchcocked Chicken & Roasted Veggies is something which I have loved my whole life. They are nice and they look wonderful.
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. Our Famous Recipe Chicken is always cooked fresh, never frozen.
To get started with this particular recipe, we have to first prepare a few components. You can cook lee's spatchcocked chicken & roasted veggies using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lee's Spatchcocked Chicken & Roasted Veggies:
- Prepare 400 Degree Preheated Oven
- Get 3.5-4.5 Whole Chicken
- Get Heavy Duty Kitchen Shears
- Prepare 4 Tablespoons Kosher Salt
- Prepare as Needed Cracked Black Pepper
- Take Lemon Pepper Seasoning
- Take Cut Up Vegetables As Desired
- Make ready 1 Teaspoon Dried Italian Seasoning
- Prepare 4 Tablespoons Olive Oil
Next, spatchcock the chicken by placing on a board. Place the chicken breast-side down and locate the backbone. Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted.
Steps to make Lee's Spatchcocked Chicken & Roasted Veggies:
- 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.
Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted. It also exposes more skin, which crisps up nicely at higher temperatures. The basic method is easy; customize it with your favorite ingredients. Place chicken, breast side down, on a cutting board.
So that is going to wrap this up for this exceptional food lee's spatchcocked chicken & roasted veggies recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
