Herby Spatchcock Chicken with Warm Lemon Vinaigrette
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 60 minutes
COURSE: Main
A spatchcock chicken is flattened to cook evenly and quickly. In this preparation, it is flavored with fragrant herbs, lemon, and garlic and served with a bright salad to make an utterly scrumptious dinner entrée!
Ingredients
- 1 Spatchcock Chicken
- 2 Tbsp fresh sage, minced
- 2 Tbsp fresh rosemary, minced
- 1 Tbsp fresh thyme, minced
- 2 cloves garlic, grated
- 2 lemons, zested then cut in half
- 1/4 cup Olive Oil
- 4 cups arugula
- 4 radish, thinly sliced
- 1/2 cup snap peas, split in half
- Salt and pepper, to taste
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Season chicken all over with salt and pepper.
- In a small bowl mix herbs, garlic, lemon zest, and olive oil; rub mixture all over chicken.
- Place lemon halves and chicken on parchment lined baking sheet. Roast chicken for 45-60 minutes until chicken reaches internal temperature of 165 degrees Fahrenheit. Allow chicken to rest for 10 minutes.
- Meanwhile strain all pan drippings into a bowl and add in lemon juice, taste for seasoning, and adjust as necessary. Toss arugula, radishes, and snap peas with warm vinaigrette.
- Place chicken on serving platter with salad. Serve with some crusty bread and enjoy!
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