Lemon Coriander Roasted Spatchcocked Chicken
Author: 
Recipe type: Main Course
Cuisine: Roast Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This Lemon Coriander Roasted Spatchcocked Chicken is perfect on those nights when you want to eat healthy and need something quick and easy to make.
Ingredients
  • 1 4-6lb Whole Chicken
  • 4 Lemons, sliced
  • 1 Teaspoon Fresh Ground Black Pepper
  • 1 Teaspoon Salt
  • 2 Teaspoons Ground Coriander
  • 1 Teaspoon Dried Rosemary
  • 1 Teaspoon Garlic Powder
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Olive Oil
Instructions
  1. Preheat the oven to 425*.
  2. Slice the Lemons so they are about ¼-1/2 inch thick. Place the lemons in an even layer in a large roasting pan (I lined the pan with parchment paper for an easy cleanup).
  3. To make the rub combine the salt, pepper, coriander, rosemary, mustard, garlic powder and olive oil in a small mason jar; shake vigorously until combined.
  4. To spatchcock the chicken; place the whole chicken on a cutting board and using a sharp knife or a pair of kitchen sheers remove the backbone from the chicken by cutting on either side. You can discard the backbone or you can keep it and use it to make homemade chicken stock. Remove any excess fat from the chicken; then pat dry with paper towels.
  5. Your chicken should now lay flat on the cutting board. Now using your hand or the back of a spoon place about a teaspoon of the rub mixture under the skin over each chicken breast; repeat with each of the chicken thighs. Using your hands put half of the remaining rub on the inside of the chicken; place the chicken in the roasting pan on top of the lemons. Using the remaining half of the rub coat the outside of the chicken ensuing it's throughly coated.
  6. Bake in the oven for 1 hour until golden brown and the juices run clear. Allow to rest for 10 minuets prior to serving, so the juices can redistribute. Serve with the lemon pan drippings and enjoy! I served my Lemon Coriander Roasted Spatchcocked Chicken with multi-color butter carrots and a garden salad.
Recipe by Sassy Southern Yankee at https://sassysouthernyankee.com/2015/03/lemon-coriander-roasted-spatchcocked-chicken/