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Spatchcocked Chicken

Submitted by Barbara Clarey

This classic cooking method gives you juicy white meat and moist dark meat in a fraction of the time. Adding Bell’s to the mix simply takes it to a new level of delicious.

Spatchcocked Chicken

Submitted by Barbara Clarey

This classic cooking method gives you juicy white meat and moist dark meat in a fraction of the time. Adding Bell’s to the mix simply takes it to a new level of delicious.

Ingredients

Serving size: 4-6 servings

3/4 cup Melted butter
Juice and zest of one lemon
Salt and pepper to taste
1 tbsp. Bell's Seasoning
1 Large roasting chicken

Directions

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  1. Preheat oven to 350°F. Spatchcock the chicken by removing the backbone, cutting along both sides of the backbone with poultry shears or kitchen scissors. Open the bird up and lay it flat on a rimmed baking dish, breast side up. Press hard on the center of the chicken to flatten it (you should hear the cartilage crack).
  2. Combine the melted butter with the lemon juice, lemon zest, salt, pepper and Bell’s Seasoning in a small glass measuring cup.
  3. Gently loosen skin on chicken breast by running your hand underneath the skin to create a pocket. Continue to carefully loosen skin on the thighs and legs.
  4. Tilt the chicken up and pour half of the melted butter mixture under the skin of the breast, dividing it evenly between both sides of the chicken. Rub the top of the skin to evenly distribute it.
  5. Pour and rub the remaining butter mixture under the skin of the thighs and legs or, if you have a flavor injector, inject the remaining mixture into the thighs and legs.
  6. Roast chicken for 10 minute per pound or until internal temperature of inner thigh reaches 165°F.

What's Cooking?

Invite the crew over for a home-cooked meal