Spatchcock Chicken

1. 1

   Preheat the oven to 450 degrees F (230 degrees C). Line a large, rimmed baking sheet with foil.

2. 2

   Place the chicken breast-side down on a work surface. Starting at the tail end, use kitchen shears to cut along both sides of the backbone. Remove the backbone.

3. 3

   Hold both sides of the chicken and open it like a book. Turn it breast-side up. Press down on each side of the breast with your hands until you hear it crack. Flatten the chicken and move it to one short end of the prepared baking sheet. Repeat with the second chicken.

4. 4

   Mix the salt, tarragon, paprika, and pepper in a small bowl. Stir in the oil. Slide your fingers under the chicken skin and rub the tarragon paste under the skin. Tuck the lemon slices under the skin in a single layer.

5. 5

   Roast until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, about 35 to 40 minutes. Let stand for 5 minutes before cutting each chicken into 8 pieces.

• Calories 118.91 kcal Moderate
• Protein 18.32 g Good Source
• Carbs 2.92 g Moderate
• Total Fat 4.17 g Moderate
• Saturated Fat 0.32 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 61.24 mg High
• Sodium 181.44 mg Moderate
• Fiber 1.29 g Low Source
• Sugar 0.98 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 16.08 mg Low Source
• Iron 0.23 mg Low Source
• Potassium 63.41 mg Low Source
• Vitamin A 1.95 mcg_rae Low Source
• Vitamin C 11.55 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊