I cannot say enough about this chicken!!! Putting the herb butter underneath the skin is pure genius! This recipe is from the September 2015 issue of Food Network Magazine. It’s right on the money!

Preheat the oven to 425 and set a wire reckon a rimmed baking sheet. Bring a medium saucepan of salted water to a boil. Add 2 cups basil; cook 30 seconds, then drain and rinse under cold water. Transfer to a food process and puree with the butter, garlic, lemon zest and 1/2 tsp salt until smooth. Set aside.

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I wish I could share with you just how awesome this smells! You’re gonna love it!

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This is the first chicken I’ve cooked from Greenbrier Farms. I have yet to be disappointed with anything from them. I am so happy to live where I live so I can get great meats!

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Spatchcock the chicken; Cut along each side of the backbone with kitchen shears; discard the backbone. Open the chicken like a book; flip over. Press down on the backbone to flatten.

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Gently loosen the skin from the breasts and thighs using your fingers. Rub all over the chicken and under the skin; season with salt and pepper.

2016-03-13 17.17.44Transfer skin side up to the rack. Roast until the skin is browned and crisp and a thermometer inserted into a thigh registers 165., about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Serve with potatoes and a salad.

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