Name: Spatchcocked (Butterflied) Roast Chicken Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 1 large chicken, about 4 to 5 pounds (1.8 to 2.29kg); 2 tablespoons (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided; Kosher salt and freshly ground black pepper; 1 teaspoon (5g) baking powder; 2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional); 1 medium onion, roughly chopped (about 1 cup); 1 medium carrot, peeled and roughly chopped (about 1/2 cup); 1 medium rib celery, roughly chopped (about 1/2 cup); 1 bay leaf; 1 cup (240ml) dry vermouth or sherry; 1 cup (240ml) water; 1 teaspoon (5ml) soy sauce; 3 tablespoons (45g) unsalted butter; 2 teaspoons (10ml) juice from 1 lemon

Ingredients

(Servings: 6)

1 large chicken, about 4 to 5 pounds (1.8 to 2.29kg)

2 tablespoons (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided

Kosher salt and freshly ground black pepper

1 teaspoon (5g) baking powder

2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional)

1 medium onion, roughly chopped (about 1 cup)

1 medium carrot, peeled and roughly chopped (about 1/2 cup)

1 medium rib celery, roughly chopped (about 1/2 cup)

1 bay leaf

1 cup (240ml) dry vermouth or sherry

1 cup (240ml) water

1 teaspoon (5ml) soy sauce

3 tablespoons (45g) unsalted butter

2 teaspoons (10ml) juice from 1 lemon

Spatchcocked (Butterflied) Roast Chicken Recipe

Ingredients

Steps

Nutrition Facts

Comments

Spatchcocked (Butterflied) Roast Chicken Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts