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Flat Roasted Chicken with Lemon and Garlic

Flat Roasted Chicken with Lemon and Garlic
October 23, 2018

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

Flat Roasted Chicken with Lemon and Garlic
Flat Roasted Chicken with Lemon and Garlic

Ingredients

  • 2 pounds whole chicken
  • 4 bulbs of garlic, halved horizontally
  • 3 lemons, sliced into half inch rounds.
  • 2 tablespoons of extra-virgin olive oil
  • Sea salt and fresh black pepper

Instructions

  1. Preheat oven to 425°F.
  2. Rinse the chicken, remove internal organs, set aside in a sauce pan and pat chicken dry.
  3. Place the chicken, breast-side down, on a board so the back is facing up and the drumsticks are pointing towards you.
  4. Using sharp kitchen scissors or chicken shears, cut closely along each side of the backbone.
  5. Remove and discard the backbone or save with internal organs for stock.
  6. Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken.
  7. Arrange the garlic and lemon on an oven tray lined with non-stick baking paper.
  8. Top with the chicken, breast-side up, tucking in the wing tips.
  9. Brush the chicken with the oil and sprinkle with salt and pepper.
  10. Roast for 35–40 minutes or until golden brown and cooked through.
  11. Internal temperature with a thermometer should read 165°F.
By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at TableAndDish.com.

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