Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, lee's spatchcocked chicken & roasted veggies. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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. Contact Us; About Us; View All Locations; Join eClub; Our Menu; Nutrition Guide; Catering Our Famous Recipe Chicken is always cooked fresh, never frozen.
Lee's Spatchcocked Chicken & Roasted Veggies is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Lee's Spatchcocked Chicken & Roasted Veggies is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have lee's spatchcocked chicken & roasted veggies using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lee's Spatchcocked Chicken & Roasted Veggies:
- Take Degree Preheated Oven
- Prepare Whole Chicken
- Make ready Heavy Duty Kitchen Shears
- Prepare Kosher Salt
- Take Cracked Black Pepper
- Prepare Lemon Pepper Seasoning
- Prepare Cut Up Vegetables As Desired
- Get Dried Italian Seasoning
- Make ready Olive Oil
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. Place chicken, breast side down, on a cutting board.
Instructions 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.
Roast the chicken until the skin is golden brown and an instant-read thermometer inserted. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. It also exposes more skin, which crisps up nicely at higher temperatures. The basic method is easy; customize it with your favorite ingredients.
So that is going to wrap this up with this exceptional food lee's spatchcocked chicken & roasted veggies recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
