Sheet Pan Spatchcock Chicken
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
This recipe was created by local chef, Nick Hostetter, Executive Chef of Hidden Still Spirits in Hershey. This easy, one-pan meal features our Spatchcock Chicken and local, fresh vegetables and herbs, along with an amazing Lemon Truffle Butter.
Ingredients
Chicken
- 1 Bell & Evans Spatchcock Chicken
- 1 tsp Sea salt
- 1/4 tsp Black pepper
Lemon Truffle Butter
- 5 TB Softened unsalted butter
- 1 TB White truffle oil
- 1 TB Chopped fresh parsley
- 1 TB Chopped fresh chives
- 2 Garlic cloves, minced
- 1/2 tsp Lemon zest
- 1 TB Fresh lemon juice
- 1 tsp Sea salt
- 1/4 tsp Black pepper
Garden Vegetables
- 2 lb. Quartered Yukon gold potatoes
- 1 Quartered carrots
- 3 Quartered parsnips
- 12 oz Halved brussels sprouts
- 2 TB Garden citrus spice blend
- 2 TB Olive oil
Preparation
- Preheat oven to 400°F. Lay chicken, breast side up, on a parchment-lined sheet pan.
- Carefully separate the skin from the meat by running fingers under the skin.
- Place 3/4 of the prepared butter under the skin and spread gently by pressing down and moving around.
- Add remaining butter to the outer skin of the chicken and season with sea salt and pepper.
- Toss your vegetables with space, blend with olive oil and arrange around the chicken on the sheet pan.
- Place in oven for 40 minutes or until the internal temperature reaches 165°F.
This was awesome!!!!!!!