A whole chicken is baked with lemon and onions, for a delicious comforting meal.
Spatchcock is a term used when the backbone of a whole chicken is removed and the chicken is flattened or butterflied before cooking. The result exposes more skin, which become deliciously crisp, when cooking. I found two whole chicken halves, when shopping the other day, and figured it they could be used in the same method as a spatchcocked chicken. I found a super simple recipe from Martha Stewart which cooked the chicken atop of lemons and shallots. I took that basic idea and came up with this recipe.
The chicken was so deliciously flavoured, with a nice slight lemon flavour which mingled nicely with earthy sage and thyme, The kids really loved the lemons and the crispy skin. I used the bones and remaining meat to make chicken soup and the subtle lemon flavour gave it a wonderful burst of freshness. This is perfect for a cold weather Sunday supper.
Lemon Spatchcock Chicken
1 whole chicken, backbone removed, or two chicken halves
3 lemons, thinly sliced
2 yellow onions, sliced
2 Tbs butter, softened
1 tsp dried sage
1/2 tsp dried thyme
salt and pepper
Preheat oven to 425 degrees F.
In a small bowl, combine the butter with the sage and thyme. Gently loosed the skin on the breast and thighs/legs of the chicken. Spread 1/4 of the butter mixture under the skin on one breast. Repeat with remaining butter, spreading even amounts under the skin of the 2nd breast and each thigh/leg. Gently place lemon slices under the loosened skin, on the breasts and thighs/legs. Season the skin with salt and pepper and set the chicken aside.
Place onions on the bottom of a roasting pan. Top with remaining lemon slices. Place chicken on top of onions and lemons and roast for 45 minutes to 1 hr; until internal temperature taken in the thickest part of the breast, reads 165 degrees. Remove chicken from the oven and let rest 10 minutes before serving.