Lemon Thyme Spatchcock Chicken

#entertainingwithbeth #CookingChannel #EasyRecipes This lemon thyme spatchcock chicken is a fantastic way to serve a roast chicken and a side of potatoes when entertaining. It looks beautiful when presented all together on a platter, and it’s a lot easier to carve at the table than a whole chicken. It’s a sheet pan dinner idea that creates a main, a side, and a beautiful sauce all on one pan! ------------------------------------------------------------- PRODUCTS SEEN IN THIS VIDEO: I am compensated on products sold at no cost to the consumer Sezane’s Red and White Cardigan Sweater Sezane’s Irma Chain Necklace Sezane’s Heart Charm Turkey Forks Mexican-Style Platter Great Sheet Pans _______________________________________ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! ----------------------------------------------------------------- LEMON THYME SPATCHCOCK CHICKEN Serves 4-6 *Print Recipe Here* INGREDIENTS: One 4-lb (1.8 kg) whole chicken 4 tbsp (60 ml) salted American butter, melted 3 tbsp (45 ml) chopped fresh thyme, separated 2 lemons 2 tsp (10 ml) kosher salt Freshly crack pepper, for top too Olive oil spray ! For Potatoes: 1.5 lbs (680 g) Large Yukon Gold Potatoes (about 4), peeled and cut in half 2 shallots, quartered 2 tbsp (30 ml) olive oil 1 tsp (5 ml) Herbs de Provence 1 garlic clove, minced Kosher salt and freshly cracked pepper to taste METHOD: Preheat the oven to 375F (180C) To the melted butter, add 2 tbsp (30 ml) of fresh thyme, 2 tsp (10 ml) of salt, freshly cracked pepper and 1 tbsp (15 ml) of lemon zest. Set aside. Flip the chicken over on its breast side to expose the backbone. Using kitchen shears cut alongside the backbone, on each side, and then remove it. Then flatten the chicken on a heavy bottom sheet pan. Loosen the skin covering the legs and the breast meat. Spoon the melted butter under the skin of the legs and breasts (about 1 tbsp per chicken part, reserving 1 1/2 tbsp for each breast). Slice the zested lemon into 4-5 slices and place them under the chicken and set aside. In a large bowl add the olive oil, herbs de Provence, garlic and salt and pepper. Whisk to combine. Add the potatoes and shallots to the bowl and toss to combine. Add the potatoes, cut side down, to the sheet pan. Then nestle the shallots around. Slice the second lemon into 4-5 slices and place them on the sheet pan as well. Spray the chicken with olive oil spray or 1 tsp (5 ml) of olive oil. Top with salt, freshly cracked pepper, and the remaining tablespoon of thyme. Roast for 1 hour and 20-30 minutes. Place the chicken on a large, deep serving platter, nestle the potatoes around the chicken, and top with the shallots and caramelized lemons. Whisk the pan sauce together on the pan, and pour it over the chicken and potatoes. ABOUT THIS CHANNEL Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!