A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting.
Ingredients
- 1 (5 pound) whole chicken
- salt to taste
- 3 tablespoons olive oil
- 1 small onion, thickly sliced
- 1 cup light beer
- 1 ½ cups chicken broth, or more as needed
- 6 carrots, cut into long pieces
- 1 lemon, sliced
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
Step 3
Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
Step 4
Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
Step 5
Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
Step 6
Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
Step 7
Slice chicken and serve with sauce.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 736 | |
% Daily Value * | |
Total Fat43g | 54% |
Saturated Fat11g | 54% |
Cholesterol275mg | 92% |
Sodium584mg | 25% |
Total Carbohydrate14g | 5% |
Dietary Fiber4g | 14% |
Total Sugars5g | |
Protein70g | |
Vitamin C25mg | 123% |
Calcium96mg | 7% |
Iron5mg | 29% |
Potassium887mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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