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Garlic-Butter Spatchcock Chicken And Vegetables

Garlic-Butter Spatchcock Chicken And Vegetables - If you’ve never spatchcocked, or butterflied, a whole chicken before, you are in for a treat. It has been years since I roasted a chicken without butterflying it. Spatchcocking a whole chicken allows it to cook faster and more evenly and—most important—it ensures the chicken skin gets golden brown and crispy all around. Truly, once you start spatchcocking your bird, you will never go back.

SERVES 6
MACROS
Fat: 21.5 g
Carbs: 10.1 g
Net carbs: 6.5 g
Protein: 17.2 g
Fiber: 3.6 g
Garlic-Butter Spatchcock Chicken And Vegetables Recipe

Ingredients

  • ¼ cup (57 g) softened unsalted butter
  • 1 tsp sea salt, plus more as needed
  • 4 cloves garlic, grated
  • 4 lb (1.8 kg) whole chicken
  • ¼ cup (60 ml) avocado oil, divided
  • 1 tsp finely chopped fresh rosemary Black pepper
  • 1 lb (454 g) Brussels sprouts, cleaned and halved
  • 1 large onion, diced into 1-inch (2.5-cm) pieces
  • Lemon wedges, to serve

How to make Garlic-Butter Spatchcock Chicken And Vegetables

  1. Position the oven rack about 8 inches (20 cm) from the heat source and preheat the oven to 425°F (220°C, or gas mark 7).
  2. Combine the butter, salt and the garlic in a small bowl. Set it aside.
  3. To spatchcock the chicken, place the chicken breast side down on a cutting board with the tail end facing toward you. Use sharp kitchen shears to cut along the right side of the backbone from the tail to the neck. Next, cut along the left side of the backbone as you did on the right side. Remove the backbone and save it for making stock or broth. Flatten the bird by pressing down on each of the wings at the same time until the breastbone cracks. Turn the chicken over so it lays flat.
  4. Use your hands to rub the butter mixture all under the skin of the chicken. Transfer the chicken to a large sheet pan with the bone side up. Combine 2 tablespoons (30 ml) of avocado oil and the rosemary in a small bowl. Brush half of the mixture over the bone side of the chicken and season with a couple pinches of salt and pepper. Flip the chicken so the breast side is up. Brush the remaining avocado oil and rosemary mixture all over the skin of the chicken and season with a couple pinches of salt and pepper. Tuck the wing tips under the chicken so they don’t burn.
  5. Transfer the chicken to the oven, breast side up, and roast it for 20 minutes.
  6. While the chicken is in the oven, toss the Brussels sprouts and onion with the remaining 2 tablespoons (30 ml) of avocado oil. Season with a couple pinches of salt and black pepper. After the chicken has roasted for 20 minutes, scatter the Brussels sprouts and onion all around the chicken and continue to cook for about 25 to 30 minutes, until an instant thermometer inserted into the thickest part of the chicken reaches 165°F (74°C).
  7. Allow the chicken to rest for at least 10 to 15 minutes before cutting. Serve with lemon wedges.