Oven Roasted Spatchcock Chicken

Ingredients

• 4 tbsp unsalted butter (at room temperature)
• 1 tbsp garlic minced
• 1 tbsp fresh parsley (chopped)
• 1 tsp Italian seasonings
• 1 tbsp paprika
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp dried thyme
• ½ teaspoon ground cumin
• 4-5 lb whole chicken
• 2 tbsp olive oil
• 1 medium onion (cut into thick wedges)
• 1 stalk celery (cut into 1 inch size)
• 1 cup chicken broth
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• Fresh thyme

Steps

1. 1

   Preheat the oven to 450F.

2. 2

   Prepare the flavored butter in a bowl by combining butter, garlic, parsley and Italian seasonings. Set it aside.

3. 3

   In a separate bowl combine the spices paprika, black pepper, salt, thyme and ground cumin. Set the spice mix aside.

4. 4

   Place the chicken on a cutting board and try to remove the spine using a sharp kitchen scissors. Flip the chicken and press the chicken to completely flat.

5. 5

   Spread the butter mixture under the skin and outer part of the chicken.

6. 6

   Sprinkle the spice mix all over the chicken evenly. Cover the roasting pan with aluminum foil.

7. 7

   To the bottom of the pan add oil, onions, celery, thyme and chicken broth. Place the chicken on a wire rack above the pan and bake for 20 minutes.

8. 8

   Reduce the temperature to 350F and bake further for 50-60 minutes.

9. 9

   Once done remove the chicken from the rack and cover with aluminum foil wrap. Set aside to rest for 10 minutes.

10. 10

    Transfer the cooked vegetables along with the broth to a skillet. Add lemon juice and cornstarch and allow the sauce to thicken.

11. 11

    Slice and serve the chicken along with the prepared sauce.