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Lee's Spatchcocked Chicken & Roasted Veggies. .
Lee's Spatchcocked Chicken & Roasted Veggies. To get started with this particular recipe, we must first prepare a few ingredients. You can have lee's spatchcocked chicken & roasted veggies using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lee's Spatchcocked Chicken & Roasted Veggies:
- Take 400 of Degree Preheated Oven.
- Take 3.5-4.5 of Whole Chicken.
- Get of Heavy Duty Kitchen Shears.
- Make ready 4 Tablespoons of Kosher Salt.
- Get as Needed of Cracked Black Pepper.
- Get of Lemon Pepper Seasoning.
- Prepare of Cut Up Vegetables As Desired.
- Make ready 1 Teaspoon of Dried Italian Seasoning.
- Take 4 Tablespoons of Olive Oil.
Instructions to make Lee's Spatchcocked Chicken & Roasted Veggies:
- Using kitchen shears, remove backbone and set aside. Place breast side up and press down hard until you feel the breast bone snap. The chicken will now lay flat. Save the back bone for future use. (broth).
- Coat chicken liberally on both sides with the kosher salt. Place in the refrigerator uncovered overnight. Let the salt do its magic..
- Prepare vegetables. Liberally coat vegetables with olive oil, salt, pepper, and Italian spices. I used potatoes, onion, and celery for this version. I used lemon pepper seasoning for this chicken. Use anything that you like..
- Place chicken back on roasting pan and cook until the breast meat is around 160-165 degrees. This was a 4 pound chicken and was done at 50 minutes. Use a digital thermometer to determine when it's done. Note: Chicken will cook more evenly if brought to room temperature..
- Carve up the chicken, plate with the vegetables and enjoy..
So that is going to wrap it up with this special food lee's spatchcocked chicken & roasted veggies recipe. Thanks so much for reading.
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