Spatchcocking a birdcutting out the backbone and flattening it, allows the chicken to cook quickly and evenly, resulting in moist juicy meat. A flavorful marinade of lemon and herbs infuses the chickenand your kitchenwith its heady scent.
Category: Main Dish
Cuisine: not set
5 garlic cloves
4 teaspoons kosher salt
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1/2 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 teaspoons paprika (not smoked or hot) optional
2 (3 1/4 to 3 1/2 pound) chickens
2 lemons, quartered
Jeffrey Schad
by Melissa Roberts with Food and Prop Styling by P
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