Steps to Prepare Perfect Lee's Spatchcocked Chicken & Roasted Veggies

Lee's Spatchcocked Chicken & Roasted Veggies.

Lee's Spatchcocked Chicken & Roasted Veggies

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, lee's spatchcocked chicken & roasted veggies. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Lee's Spatchcocked Chicken & Roasted Veggies is one of the most favored of current trending meals in the world. It is easy, it's fast, it tastes yummy. It is enjoyed by millions every day. Lee's Spatchcocked Chicken & Roasted Veggies is something which I have loved my whole life. They're fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook lee's spatchcocked chicken & roasted veggies using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lee's Spatchcocked Chicken & Roasted Veggies:

  1. {Prepare 400 of Degree Preheated Oven.
  2. {Take 3.5-4.5 of Whole Chicken.
  3. {Get of Heavy Duty Kitchen Shears.
  4. {Take 4 Tablespoons of Kosher Salt.
  5. {Make ready as Needed of Cracked Black Pepper.
  6. {Take of Lemon Pepper Seasoning.
  7. {Get of Cut Up Vegetables As Desired.
  8. {Take 1 Teaspoon of Dried Italian Seasoning.
  9. {Get 4 Tablespoons of Olive Oil.

Instructions to make Lee's Spatchcocked Chicken & Roasted Veggies:

  1. Using kitchen shears, remove backbone and set aside. Place breast side up and press down hard until you feel the breast bone snap. The chicken will now lay flat. Save the back bone for future use. (broth).
  2. Coat chicken liberally on both sides with the kosher salt. Place in the refrigerator uncovered overnight. Let the salt do its magic..
  3. Prepare vegetables. Liberally coat vegetables with olive oil, salt, pepper, and Italian spices. I used potatoes, onion, and celery for this version. I used lemon pepper seasoning for this chicken. Use anything that you like..
  4. Place chicken back on roasting pan and cook until the breast meat is around 160-165 degrees. This was a 4 pound chicken and was done at 50 minutes. Use a digital thermometer to determine when it's done. Note: Chicken will cook more evenly if brought to room temperature..
  5. Carve up the chicken, plate with the vegetables and enjoy..

So that's going to wrap it up for this special food lee's spatchcocked chicken & roasted veggies recipe. Thanks so much for your time. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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