CITRUS SPATCHCOCKED CHICKEN

CITRUS SPATCHCOCKED CHICKEN

CITRUS HERB SPATCHOCKED CHICKEN

Makes 4-6 servings

Ingredients:

  • 1 whole 4-pound chicken
  • 2 tablespoons olive oil
  • 1 tablespoon LAND seasoning
  • 1 tablespoon SEA seasoning
  • 1 large yellow onion, sliced into rings
  • 2 lemons, thinly sliced

Instructions:

  1. Preheat oven to 425º degrees F. Place chicken, breast side down, on a work surface. Starting at the thigh, cut along 1 side of backbone with kitchen shears or a sharp knife. Turn chicken around; cut along other side of the backbone. Discard backbone or save for bone broth. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
  2. Rub chicken with olive oil, and season all over with Wind & Sea. Add the onions and lemon slices to a large rimmed baking sheet or roasting pan. Place chicken, skin side up, on lemons. 
  3. Roast chicken 45-50 minutes or until a thermometer inserted into thickest part of breast reaches 165 degrees.
  4. Serve immediately with your favorite side dishes, or cut into pieces for a delicious addition to your meal prepping.

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