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Spatchcocked Chicken on Bread With Herbs and Lemon

Spatchcocking a chicken 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 stil...
  • Lobosco Insurance Group

    Spatchcocked Chicken (on Bread With Herbs and Lemon) Recipe by Martha Stewart

  • 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.

  • Miller Zieme

    Spatchcocked Chicken on Bread with Herbs and Lemon- Martha Stewart Living, October #food health #food for health #health food #healthy food

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The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our step-by-step guide to spatchcocking a chicken.

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Lemon herb chicken ring. I added half a cup of sour cream to the mixture because it was pretty dry. I highly recommend cooking the bell pepper before adding to the mixture. They dominated the chicken and cheese. Next time I will add one more vegetable to it as well, like spinach leaves. However, it is definitely a keeper and my husband loved it.

Spatchcocked Lemon Herb Chicken by gourmet via bussfed: MARINADE: garlic + kosher salt + fresh thyme + fresh rosemary + lemon juice + olive oil + paprika + at least 4 hours