Spatchcocked (Butterflied) Roast Chicken

seriouseats.com

Val

1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg)

2 tablespoons (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided

Kosher salt and freshly ground black pepper (see note)

1 teaspoon (5g) baking powder (optional; see note)

2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional)

1 medium onion, roughly chopped (about 1 cup)

1 medium carrot, peeled and roughly chopped (about ½ cup)

1 medium rib celery, roughly chopped (about ½ cup)

1 bay leaf

1 cup (240ml) dry vermouth or sherry

1 cup (240ml) water

1 teaspoon (5ml) soy sauce

3 tablespoons (45g) unsalted butter

2 teaspoons ( 10 ml) juice from 1 lemon

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer