4.25
4 ratings

Weeknight Spatchcocked Chicken with Lemon-Caper Butter

Golden crisp skin and juicy tender meat.
Weeknight Spatchcocked Chicken with Lemon-Caper Butter
Anolon

Skillet-roasting spatchcocked chicken does nearly magical things to an ordinary chicken: the result is golden crisp skin and juicy tender meat. In fact, because of the way the bird sits in the pan, the breast cooks to an ideal 160 degrees and the thigh to 170-175 F in the same amount of time.

By Anolon® Gourmet Cookware

 

4
Servings
708
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon olive oil
  • 1 (4 pound) whole chicken
  • 1 Teaspoon salt
  • 1/2 Teaspoon ground black pepper
  • 4 Tablespoons cold unsalted utter, divided
  • 1/3 Cup fresh lemon juice
  • 1/3 Cup low sodium chicken broth
  • 1 1/2 Tablespoon drained nonpareil capers
  • 8 sprigs fresh thyme

Directions

1. Preheat the oven to 425°F. Rub the oil over the inside surface of an Anolon Vesta 12-inch Cast Iron Skillet.

2. Remove the backbone from the chicken: cut lengthwise along each side of the back bone with a sharp knife, discard and open the chicken like a book with the skin side facing down. Use the tip of your knife to score the cartilage that runs down the center, being careful not to cut through it, so that the chicken lies very flat. Season the chicken all over with the salt and pepper.

3. Heat the skillet over medium heat until hot. When the oil is hot but not smoking place the chicken skin side down in the skillet. Cook until the underside is browned and no longer sticks to the surface of the skillet, about 10 minutes. Carefully transfer the chicken to a plate, skin side up.

4. Add 1 tablespoon of the butter, lemon juice, chicken broth and capers to the skillet; bring to a boil and cook, scraping up any browned bits from the surface, until the liquid has reduced by about half, 2-3 minutes. Add half of the thyme sprigs to the skillet and place the chicken on top, skin side up. Transfer the skillet to the oven and roast until an instant read thermometer inserted into the thickest part of the thigh registers 170°F, about 33-35 minutes.

5. Transfer the chicken to a platter. Whisk the remaining 3 tablespoons butter into the pan juices until melted. Spoon sauce over chicken, add remaining thyme sprigs and serve.

Nutritional Facts

Total Fat
50g
77%
Sugar
0.6g
N/A
Saturated Fat
14g
69%
Cholesterol
231mg
77%
Protein
58g
100%
Carbs
3g
1%
Vitamin A
141µg
16%
Vitamin B12
1µg
16.3%
Vitamin B6
1mg
56%
Vitamin C
23mg
38%
Vitamin D
0.6µg
0.2%
Vitamin E
1mg
7%
Vitamin K
8µg
10%
Calcium
63mg
6%
Fiber
1g
4%
Folate (food)
26µg
N/A
Folate equivalent (total)
26µg
7%
Iron
4mg
22%
Magnesium
74mg
19%
Monounsaturated
22g
N/A
Niacin (B3)
21mg
100%
Phosphorus
468mg
67%
Polyunsaturated
10g
N/A
Potassium
663mg
19%
Riboflavin (B2)
0.4mg
24.3%
Sodium
880mg
37%
Thiamin (B1)
0.2mg
12.9%
Trans
0.3g
N/A
Zinc
4mg
28%