Ok, so the title of this post just makes me giggle. Mainly because if you call someone “chicken” you could also call them “spineless”. Like, scared… I digress from the point, but it makes me smile. So, you’ll have to deal with my lack of humor in this case.
I made a Lemon Garlic Spatchcock Chicken!! With roasted garlic and roasted onions. It was sooooo good and soooo easy!!! And a little fun, if I’m being completely honest.
Want to come a long on this journey??
Here’s what we need:
3ish Pound Whole Chicken
3 Lemons: 1/2 cup of lemon juice is for the marinade and that’s about two lemons. One lemon will be used to cut into pretty circles. (I cheated and used pre-squeezed lemon juice and one lemon… you can totally be lazy like me)
3 Garlic Heads (Spoiler Alert: do not use Elephant Garlic… just use regular garlic heads. You’ll see why later)
1/2 Cup of Olive Oil
1.5 tsp of Italian Seasoning
2 tsp of Salt
1 tsp of Ground Black Pepper
Let’s Get Started:
Here’s the pretty bird. Breast side is down, facing the cutting board. Oddly enough, this is what Georgia looks like when she’s sleeping, face down, butt up… totally adorable. But I digress.
I’m going to preface this next step by saying you need a really nice pair of kitchen shears. Ones that you use ONLY for food and things like this. I bought these on Amazon!! Amazing!! (Just FYI: if you buy anything from the links I post I get a little something something… just a full disclaimer). Anyway, you’re going to want to start cutting that spine out. It takes a bit of muscle because bones aren’t meant to be cut by scissors, this is why it’s really beneficial to have a good pair.
SUCCESS!!! I was really proud of myself. I’ve done this before, but sometimes the first time is a fluke and I need the second time to ensure that I am, in fact, a badass.
Next you’re going to want to flatten the bird as best as you can. Flip the bad boy over and push down hard on the breast bone with the heel of your hand. Cracking is normal… unless it’s coming from your hand, then you need to see a doctor.
Line your baking sheet with foil, spray with oil, and place the chicken breast side UP on the tray. Set it aside.
So this is where I tell you where I went wrong so you can learn from my mistakes. I love garlic and I was really excited to roast and eat some garlic. So I purchased the largest bulb of garlic from WalMart that I could. I was so excited until I tried to cut it in half and realized that there’s a huge piece of… something… in the middle making it impossible to cut. So we had a lot of little pieces of garlic roasting. Still was delicious.
Thankfully I had a regular bulb so I could show you what it’s SUPPOSED to look like.
We roasted some onions too, and it was the best decision EVER!!!
Ok, let’s keep moving.
Now, for that marinade:
Add your lemon juice, olive oil, and seasonings to a small bowl or container and whisk it… whisk it RRREEEAAAALLLL good. This smells phenomenal. I love the smell of lemon more than I probably should.
Now bathe the chicken and surrounding area in this beautiful marinade. I’m sure you could soak the chicken in it too, but aint nobody got time for that. No one.
Pop this pretty thing into a 400 degree preheated oven for 30 minutes.
Cut a lemon into rounds while the chicken is baking.
After 30 minutes remove the chicken and place the lemons. Put it back into the oven for 15-20 minutes or until the internal temp is 165 degrees fahrenheit.
Serve this juicy bird with some veggies and call it a day! You’ve made an absolutely beautiful meal with little effort!! Make all your friends jealous.
Let me know how you liked this recipe and if you’ve tried it. It can be done with any type of marinade or spice rub… whatever you deem right. I love spatchcocked chicken, it just tastes different. I can’t explain it. You’ll just have to trust me.
I hope you learned something or at least laughed at my ADHD humor.
With Light and Love,