Spatchcock Chicken in Cast Iron Skillet

I’m so happy I tried this! Our house smells amazing! Moist and juicy chicken…. veggies, all in one pan. How easy is that? Happy New Year!!!

For Lemon Butter
4 Tbsp unsalted butter softened
1 Tbsp olive oil
1 Tbsp parsley finely chopped
2 garlic cloves minced
1/2 tsp lemon zest
1 Tbsp lemon juice
Salt and Pepper

Place chicken breast-side down with the wings/ neck facing towards you. Use kitchen shears to cut through the ribs right next to the spine on both sides to remove spine.** Open the rib cage and use a heavy chefs knife to score down the sternum. This will help to pop out the breast bone and flatten the chicken. Season under the chicken with about 1/2 tsp salt and a pinch of black pepper.

Flip the chicken over.

Using the palm of your hand, push firmly over the breast bone so the chicken lays completely flat. You want it to lay flat so all parts of the chicken bake evenly. Separate the skin from the meat over breast, thigh and drumstick areas.

In a small mixing bowl, combine the flavoured butter ingredients and mash together with a fork for a couple of minutes until most of the lemon juice is incorporated into the butter.

Put chicken breast side up in (at least) a 12″ cast iron skillet. I oiled the inside bottom with Crisco.

Preheat oven to 425

Spread 2/3 of it under the chicken skin and spread and dot remaining butter all over the chicken.

Place prepared vegetables all around the chicken then drizzle all over with olive oil and sprinkle generously with salt and some black pepper to taste.

Sprinkle Paprika over chicken.

Bake uncovered at 425˚F for 45 minutes or until instant read thermometer registers 160˚F when inserted into the thickest part of the chicken breast. Don’t over-bake or the breast will be dry. Keep in mind the temperature will rise another 5-10 degrees after it comes out of the oven. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.

****Hmmm, I didn’t actually read that bit about taking it out at 160 to rest. I kept mine in the oven until 180, and rested it for 10 minutes. Totally fine, not dry at all!!

natashaskitchen.com/spatchcock-chicken-recipe-video/