Sheet Pan Lemon and Garlic Roasted Butterflied Chicken

Serves: 4-6

Ingredients:

1 (5-pound) Whole Chicken

 

1 Tbsp minced garlic

 

1 tsp kosher salt

4 Tbsp Flying Olive Butter Extra Virgin Olive Oil or 6 Tbsp salted butter, softened

1 Tbsp chopped fresh thyme or ½ Tbsp dried

2 Tbsp lemon zest, plus 3 Tbsp fresh lemon juice

1/4 tsp freshly ground black pepper                                                       

12 ounces baby red potatoes (about 10-11), halved

8 ounces small carrots with tops, trimmed, or the same amount of peeled baby carrots, cut in ½ lengthwise

8 ounces fresh Brussels Sprouts, trimmed and halved top to bottom

Directions:

Preheat the oven to 450 degrees F.

Remove the giblets from the chicken. Pat dry inside and out. Place the chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of the backbone, and remove and discard the backbone.

Turn the chicken breast side up and open the underside of the chicken like a book. Using the heel of your hand, press firmly against the breastbone until it cracks and the chicken will spread out flat. Cover a large, rimmed baking sheet with aluminum foil. Place the chicken on the sheet pan. Tuck the wing tips under the chicken so they don’t burn.

Combine the garlic and salt on a cutting board. Using the flat edge of a knife, mash them together into a paste. Combine the garlic paste, Flying Olive Butter EVOO or butter, thyme, lemon rind, and pepper in a bowl. Set aside 2 Tbsp of the garlic mixture. Loosen the chicken skin on the breasts and thigh/legs. Rub the remaining garlic mixture under the skin of the chicken breasts and thighs.

Bake the chicken for 10 minutes. Carefully, as the oven is HOT, remove the baking sheet from the oven. Reduce the heat to 400 degrees F. Arrange the potatoes and carrots around the chicken and return it to the oven. Bake 20 minutes. Take the chicken out of the oven and arrange the Brussels sprouts around the chicken and veggies, spreading the remaining 2 Tbsp of the garlic mixture on the breasts. Return the chicken to the oven. Bake until a meat thermometer inserted in the thickest portion registers 165 degrees F, about 20 minutes.Remove from the oven.

Drizzle the chicken and veggies with the lemon juice and let stand 10 minutes. Carve the chicken, and serve with the pan juices and veggies

Inspired by a recipe in the cookbook, One Sheet Eats, 100 Delicious Recipes all Made on a Baking Sheet. Time, Inc. books, Tanpa, FL, 2017

Submitted by Barb L.