Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, lee's spatchcocked chicken & roasted veggies. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Lee's Spatchcocked Chicken & Roasted Veggies is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Lee's Spatchcocked Chicken & Roasted Veggies is something which I’ve loved my whole life. They are nice and they look fantastic.
To spatchcock the chicken, place the chicken on a sheet pan breast side down. With sharp kitchen shears, cut just along the right side of the backbone, through the skin, meat, and bones, then cut. Liberally coat vegetables with olive oil, salt, pepper, and Italian spices. I used potatoes, onion, and celery for this version.
To begin with this recipe, we must 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
- Prepare 3.5-4.5 Whole Chicken
- Make ready Heavy Duty Kitchen Shears
- Make ready 4 Tablespoons Kosher Salt
- Prepare as Needed Cracked Black Pepper
- Get Lemon Pepper Seasoning
- Take Cut Up Vegetables As Desired
- Make ready 1 Teaspoon Dried Italian Seasoning
- Get 4 Tablespoons Olive Oil
Slide lemon slices under skin, in a single layer. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up.
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.
Using poultry shears, cut along both sides of backbone, and remove 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. Our Famous Recipe Chicken is always cooked fresh, never frozen. Then it's honey-dipped, hand-breaded in our special blend of herbs and spices, and pressure-cooked to seal in the flavor.
So that’s going to wrap it up for this exceptional food lee's spatchcocked chicken & roasted veggies recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
