Spatchcock Chicken With Roasted Citrus Recipe

Name: Spatchcock Chicken With Roasted Citrus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small clementines, halved crosswise; 2 small lemons, halved crosswise; 6 large shallots (about 9 oz.), halved; 1/4 cup olive oil; 1/4 cup salted butter, softened; 1 tablespoon lemon zest (from 1 large lemon); 1 tablespoon chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1 (4- to 5-lb.) whole chicken

Servings: persons

3 small clementines, halved crosswise
2 small lemons, halved crosswise
6 large shallots (about 9 oz.), halved
1/4 cup olive oil
1/4 cup salted butter, softened
1 tablespoon lemon zest (from 1 large lemon)
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 (4- to 5-lb.) whole chicken

1
Preheat oven to 425u00b0F with 1 oven rack in middle of oven and another in the top third of oven. Toss together clementine and lemon halves, shallots, and oil in a large deep ovenproof skillet. Spread in a single layer.
2
Stir together butter, zest, rosemary, thyme, salt, and pepper in a small bowl. Place chicken, breast side down, on a cutting board. Using kitchen shears, cut along both sides of the backbone, separating the backbone from the chicken. Remove and discard backbone. Turn chicken, breast side up, and press firmly to flatten. Rub butter mixture under skin and all over outside of chicken. Place atop fruit and shallots in skillet.
3
Bake in preheated oven until a meat thermometer inserted in thickest portion of the thigh registers 165u00b0F, 50 minutes to 1 hour, shielding with aluminum foil to prevent excessive browning, if necessary.
4
Remove skillet from oven; transfer chicken to a cutting board, and tent with foil. Increase oven temperature to broil. Place skillet on top oven rack, and broil clementine and lemon halves and shallots until brown in spots, 3 to 4 minutes. Arrange chicken, clementines, lemons, and shallots on a serving platter; drizzle with pan juices.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 small clementines, halved crosswise, 2 small lemons, halved crosswise, 6 large shallots (about 9 oz.), halved, 1/4 cup olive oil, and more.

Yes, Spatchcock Chicken With Roasted Citrus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spatchcock Chicken With Roasted Citrus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions