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The Whole Smiths

The Whole Smiths

Whole Eating + Happy Living

  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Cooking Method
      • 5 Ingredients or Less
      • 30 Minutes or Less
      • Easy-to-Make
      • Instant Pot
      • Make Ahead, Keep on Hand
      • One Dish, Pan, Pot or Sheet Pan
      • Weekend Living
    • Dietary Guidelines
      • Dairy-Free
      • Gluten-Free
      • Grain-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Meal Type
      • Breakfast + Brunch
      • Dinner
      • Lunch
      • Soups, Stews, + Chilis Too
      • Vegetables, Sides + Salads
      • Smoothies + Beverages
      • Dessert
      • Snacks + Appetizers
  • COOKBOOKS
    • Good Food Cookbook
    • Real Food Every Day
  • Podcast
  • About
    • Meet Michelle
    • Food Philosophy
    • Michelle This Month
  • Resources
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spatchcocked chicken with lemons + olives

So I made a bunch of “spatchcock” jokes over on my Instagram when I posted a sneak peek of this delicious chicken, so I’ll spare you from having to listen to them over here too. Besides, my husband always says I run a joke into the ground by saying it so many times until it’s not funny anymore. (Hecouldberightaboutthat)

Over Thanksgiving I saw people spatchcocking everything. But I’m not one with meat usually and my butchering skills would make everyone run from me in horror, so I took awhile to get spatchockin’. That is, until I realized I could just ask my delightful guys in the meat department at Whole Foods nicely to do it for me. Boom! So if you want to do it yourself, a quick google search will help you out. I’m sowwy I’m such a meat loser.

Anyways, this really is amazing chicken and I’ll make it over and over again!

spatchcock1

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Spatchcocked Chicken with Lemons + Olives

A simple and quicker way to roast chicken
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main
Cuisine: Paleo
Servings: 4 -6
Author: the whole smiths

Ingredients

  • 1 whole chicken spatchcocked
  • 1 lemon sliced
  • 1 C. green olives pitted
  • 1 Tbsp. olive oil
  • Salt
  • Lemon pepper

Instructions

  • Preheat oven to 425*
  • Coat baking dish with a think layer of olive oil
  • Line baking dish with one layer of lemons
  • Place chicken skin side up on baking dish
  • Rub olive oil into skin of chicken
  • Season liberally with salt and lemon pepper
  • Bake for 20 minutes
  • Remove and add olives to baking dish
  • Cook for a remaining 25 minutes
did you make this recipe?Tag @thewholesmiths on Instagram
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Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

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Comments

  1. Mary Frances says

    February 20, 2015 at 3:15 pm

    This ain’t no joke girl, this chicken is for reals!! Whole foods for the win – and google, always google for the win. 🙂

    Reply

Trackbacks

  1. Easy Chicken Tortilla-less Soup | The Movement Menu says:
    December 30, 2015 at 11:55 pm

    […] some tips on how to execute a perfectly, flawless and crispy whole roasted chicken. Check out her spatchcocked chicken post here. If you have leftovers, use them in this […]

    Reply

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Thanks for stopping by my little corner of the internet, I’m Michelle and welcome to the Whole Smiths. These days I’m a mother to two smiley girls, a happy wife to one fantastic dude and we live in the San Francisco Bay Area.

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