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