Roasted Lemon Garlic Chicken — SAM THE COOKING GUY

Name: Roasted Lemon Garlic Chicken — SAM THE COOKING GUY
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 8 ounces softened butter; 1/2 - 1 teaspoon dried thyme; 1/2 - 1 teaspoon dried rosemary; Kosher salt & pepper; 2 tablespoons finely chopped curly parsley; 3 lemons; 3 large cloves garlic, minced; 1 tablespoon soy paste, optional, but it shouldn’t be - and I say ‘paste’ because trying to mix a straight liquid into this mixture will be a bit challenging; 1/4 cup vermouth or white wine; One 3-4 pound chicken, spatchcocked (see the video)

7 steps

Prep:15minCook:1h 20min

Damn, this is fricking tremendous. And if you don’t want to spatchcock your own chicken (see the video below) have a butcher do it for you. 8 ounces softened butter 1/2 - 1 teaspoon dried thyme 1/2 - 1 teaspoon dried rosemary Kosher salt & pepper 2 tablespoons finely chopped curly p

Updated at: Fri, 25 Aug 2023 19:13:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories923.3 kcal (46%)

Total Fat79.6 g (114%)

Carbs6.1 g (2%)

Sugars1.9 g (2%)

Protein42.4 g (85%)

Sodium359.3 mg (18%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8 ouncesbutter

softened

½ teaspoondried thyme

½ teaspoondried rosemary

kosher salt

pepper

2 tablespoonscurly parsley

1 tablespoonsoy paste

optional, but it shouldn’t be - I say ‘paste’ because trying to mix a straight liquid into this mixture will be a bit challenging

¼ cupvermouth

or white wine

3 poundchicken

spatchcocked

Instructions

Step 1

Preheat oven to 450

Step 2

Put butter, thyme, rosemary, 1/2 teaspoon each salt & pepper, parsley, zest of one lemon, garlic and soy paste in a small bowl and mix well to combine - put about 1/4 of it into another bowl and set aside for later

Step 3

Cut the ends off the lemons (including the zested one) then cut into 1/2 inch-ish slices and spread out in one layer on the bottom of a large cast iron or oven proof skillet - pour in the vermouth

Step 4

Season the inside of the chicken with salt & pepper, then rub with some of the butter mixture, flip over and repeat salt, pepper, butter mixture then put on top of the lemons

Step 5

Put in the oven and cook until an instant read thermometer reads 165 in the breast and 175 ish in the thigh

Step 6

Remove from oven, brush on saved butter mixture, lightly tent with foil and let rest 10 minutes

Step 7

Remove foil, cut into pieces and rejoice