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    Spatchcocked Chicken on Bread With Herbs and Lemon

    25 mins to prepare


    1 Chicken (3 1/2 to 4 pounds), whole


    1 Lemon
    1 cup Mint, fresh leaves
    1 cup Thai or regular basil, fresh leaves

    Baking & Spices

    1 1/2 tsp Sea salt, chunky

    Bread & Baked Goods

    6 slices Rustic bread


    3 tbsp Butter, unsalted
    • Nathalie Covezzi

      Spatchcocked Chicken on Bread With Herbs and Lemon, Recipe from Martha Stewart Living, October 2013

    • Amy Gallatin

      Roast Spatchcocked Lemon Chicken Recipe | Martha Stewart

    • Alison Myers

      Spatchcocked chicken from Martha! This means scissoring it down the back (we leave the meaty backbone attached) and then flattening it. Smear it with butter, season with chunky sea salt, and place it on a platform of bread to absorb the juices for the fastest, easiest no-waste roasted chicken ever. While it's still hot, scatter fresh herbs over it and squeeze on some lemon juice for a fresh sauce that basically makes itself.

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