Spatchcock Baked Chicken
~~Ingredients~~
1 (4-1/2 - 5 lb.) whole chicken
2 stalks celery, chopped
1 yellow onion, chopped
1 stick butter, softened
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon lemon pepper
1 teaspoon Lawreys seasoning salt
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1 teaspoon black pepper
~~Instructions ~~
Preheat your oven to 425° .
Wash and pat your chicken dry.
Place the chicken breast-side down on a cutting board and cut the chicken right down the backbone. You can remove the backbone or leave it in, I leave it in.
Turn the chicken over and open the back so that the legs face inward. Then press firmly on the center of the breastbone until you hear a crack, allowing the chicken to lay flat.
Mix together the butter, rosemary thyme, onion powder, lemon pepper, seasoning salt, parsley, salt and pepper in a small bowl.
Gently pull skin away from the chicken then rub half the butter mixture underneath the skin, then rub the remaining butter all over the top of the entire chicken. How you put your chicken in with seasonings is how it will come out.
In a baking dish, lay the chopped celery and chopped onions in the bottom of a baking vessel creating a bed for the chicken to lay on. Place the chicken back side down on top of the chopped celery and onions.
Bake chicken for 1 hour - 1 hour 15 minutes or until a thermometer inserted into the thickest part of the chicken reads 165° Fahrenheit. Remove from the oven and let rest for at least 10 -15 minutes before serving.
👇👇👇👇
Follow me here at https://www.facebook.com/tjhilton58
#chicken #bakedchicken #spatchcockchicken #tamishomeandpantry #myrecipestami