Name: Crispy Garlic & Herb Spatchcock Chicken
Yield: 4 servings
Ingredients: 1 Whole kosher chicken (4-5 lbs, spatchcocked (backbone removed, flattened)); 3 tbsp Extra virgin olive oil; 4 cloves Garlic (minced); 1 tbsp Fresh rosemary (finely chopped); 1 tbsp Fresh thyme leaves; 1 tsp Sweet paprika (or smoked paprika); 1 tsp Coarse kosher salt; 0.5 tsp Black pepper (freshly cracked); 1 Fresh lemon (halved); 2 medium Yellow onions (thickly sliced)

Preparation Steps

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Preheat the oven to 425°F (220°C). Pat the chicken completely dry with paper towels.

Place the chicken skin side up on a cutting board and press firmly on the breastbone until it cracks flat.

In a small bowl, whisk the olive oil, garlic, rosemary, thyme, paprika, salt and pepper.

Scatter the sliced onions across a rimmed baking sheet and lay the chicken on top. Rub the garlic-herb mixture generously all over and under the skin. Set the lemon halves on the sheet beside the chicken.

Roast for 40-45 minutes, until the skin is deep golden and crispy and the thickest part of the thigh reaches 165°F.

Squeeze the roasted lemon over the chicken and let it rest for 10 minutes before carving into quarters or pieces.

Chefs Culinary Tips

• The spatchcock advantage: flattening the bird spreads the heat evenly, so the white and dark meat cook at the same rate and the breast does not dry out.

• Dry skin for crunch: refrigerate the seasoned chicken uncovered on a wire rack for 2-4 hours (or overnight) before roasting to draw moisture from the skin.

• Pan-drippings gold: the onions caramelize in the herb drippings under the bird, making a rich natural jus to spoon over the carved chicken.