Name: Anthony’s Spatchcock Roasted Chicken
Ingredients: 1 whole (4-5 lb.) chicken, spatchcocked (you can spatchcock it yourself or buy one predone); 1 small yellow onion, sliced into ~1/2-inch rounds; 1 lemon, sliced into ~1/2-inch rounds; 4 garlic cloves, peeled and sliced in half; 6 rosemary sprigs; 8 thyme sprigs; coarse kosher salt; ground black pepper; olive oil or olive oil spray

AuthoradminCategoryDinner

1 whole (4-5 lb.) chicken, spatchcocked (you can spatchcock it yourself or buy one predone)

1 small yellow onion, sliced into ~1/2-inch rounds

1 lemon, sliced into ~1/2-inch rounds

4 garlic cloves, peeled and sliced in half

6 rosemary sprigs

8 thyme sprigs

coarse kosher salt

ground black pepper

olive oil or olive oil spray

Remove chicken from fridge. Pat skin dry with a paper towel.

Preheat oven to 450 degrees F Convection.

Line a baking sheet with aluminum foil, then lay lemon, yellow onion, and garlic on the center of the pan. Top them with ~4 whole rosemary sprigs and ~6 whole thyme sprigs.

Sprinkle a generous sprinkle of kosher salt and some fresh cracked pepper onto the underside of the chicken.

Flip the chicken over and lay it on top of the onion, lemon, garlic, and herbs on pan, skin side up.

Brush or spray skin lightly with olive oil. Sprinkle the skin side of chicken with another generous sprinkle of kosher salt and some fresh cracked pepper.

Put chicken in oven at 450 degrees F Convection for 20 minutes.

Remove chicken from oven and reduce oven temperature to 350 degrees F Convection.

Strip and chop the remaining rosemary and thyme. Sprinkle the skin of chicken evenly with the rosemary and thyme.

Put chicken back in oven at 350 degrees F Convection for about 45 minutes (or until cooked to an internal temperature of 165 degrees F. You may need more or less time depending how big your chicken is. We did about 45 minutes at 350F for a ~4.5 lb chicken.)

Remove chicken from oven and let sit on pan for 5-10 minutes.

Carve chicken and serve!

Ingredients