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Spatchcock Chicken
Ingredients
(1) Spatchcock chicken (whatever size chicken works for your size crowd)
Avocado oil
Himalayan sea salt
Fresh ground pepper
Fresh whole lemon (1/2 sliced and 1/2 for squeezing over the chicken)
(2-3) fresh garlic cloves minced or granulated garlic
Fresh parsley or dried
Fresh thyme or dried *If you want to add root vegetables to make a "one-sheet" meal here are some ideas:
- cut up potatoes
- Brussel sprouts
- Carrots
- Parsnips
Instructions
- Preheat oven to 425
- You can use either a large baking sheet covered with baking paper (this works well if you are also roasting vegetables around it) or a Dutch oven pan (here is the one I use if you are interested in splurging a bit for a pan for life)
- Place chicken on a baking sheet/Dutch oven and drizzle with avocado oil on both sides….be somewhat generous to cover.
- Next generously cover in sea salt, ground pepper, garlic, parsley, and thyme on both sides.
- Squeeze the 1/2 lemon all over the top of the chicken. Put slices on top of both sides of the breast….they will roast as the chicken cooks.
- If using vegetables, cut vegetables in quarters, coat in avocado oil and spices, and place around chicken on a sheet pan.
- Roast for approximately 45 minutes or until chicken reaches 160 degrees.
Notes
If you are including the vegetables in this simple dish, all you need to add is a colorful salad with a splash of Cold Pressed Olive Oil, Sea Salt, and a squeeze of lemon to make it a PERFECT fundamental5 meal!
