Supplies:
- Roaster pan
- Foil
- Poultry sheers
Ingredients:
- One whole chicken butterflied ‘Spatchcoked”
- 1 tablespoon olive oil
- 1 tablespoons of Lemon Pepper Seasoning
- 2 lemons
- 2 limes
- 3 oranges (can use blood oranges or other type)
- 1/2 cup chicken broth/bone broth or stock
Instructions:
Preheat oven to Convection Roast 425F
Set up pan:
- Line roasting pan with foil
How to butterfly or “spatchcock” a chicken
- Remove all the parts within the cavity of the chicken
- Place the chicken on a cutting board breast side down
- Using the poultry sheers start on the R side and cut along the spine on the outer side from the tail to the neck
- Repeat this on the left side
- Press down on the wings until you hear a cracking sound. This is the sound of the breast bone breaking which will help the chicken to lay flat
- Turn the chicken over so that it is now breast side up and flatten
- Place chicken on roasting rack on top of the lemons, breast side up.
- Tuck the wings under the breasts
Completing the Prep:
- Cut citrus in half
- Juice citrus and add juice to the bottom of the roasting dish
- Add broth to bottom of the roasting dish
- Place citrus rinds on the roasting rack
- Place chicken breast side up over the citrus on roasting rack
- Mix olive oil and lemon pepper seasoning
- Pour olive oil/seasoning mixture over the chicken and massage evenly over the chicken
- Roast at 425F for 40-45 minutes or until the internal temperature is 155F (chicken continues to cook during the resting process). Start checking the temperature after 30 minutes as every oven is different
- Let rest for 15 minutes
- Once done resting place chicken on serving platter
- Pour 1/2 of the juice from the bottom of the roasting rack over chicken.
- Keep the other 1/2 for dipping 🙂
ENJOY!