Créé avec l’IA
Garlic and Lemon Spatchcock Chicken
75 min Moyen
Ingrédients
4 Portions
- whole chicken, spatchcocked (backbone removed)1 item
- olive oil3 tablespoons
- garlic, minced5 cloves
- lemon, zested and juiced1 item
- smoked paprika1 teaspoon
- saltto taste unit
- freshly ground black pepperto taste unit
- fresh herbs for garnishas needed unit
Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- 2
In a small bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, salt, and black pepper to create a marinade.
- 3
Place the spatchcocked chicken on a baking sheet or roasting pan.
- 4
Rub the marinade evenly over both sides of the chicken, ensuring it is well coated.
- 5
Let the chicken marinate for at least 15 minutes to absorb the flavors.
- 6
Once marinated, place the chicken in the preheated oven and roast for 45-55 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the skin is golden and crispy.
- 7
Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat.
- 8
Garnish with fresh herbs such as rosemary, thyme, or parsley before serving.
