Removing a chicken's backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat and golden crisp skin in less time than roasting a whole bird. Although it does require some simple knife skills, it's the best and fastest way to roast a chicken. Plus, you can save the backbone to make a great chicken stock. This is the kind of sheet pan dinner you'll want to make all fall and winter long.
Category: Side Dish
Cuisine: not set
1 whole chicken
4 garlic cloves chopped
1 teaspoon kosher salt
6 tablespoons (3 oz.) salted butter softened
1 tablespoon chopped fresh thyme
2 tablespoons lemon zest plus 3 Tbsp. fresh juice (from 2 lemons), divided
3/4 teaspoon black pepper divided
12 ounces small red new potatoes halved
8 ounces small carrots with tops trimmed
8 ounces Brussels sprouts trimmed and halved
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