I love this recipe from “Struggle Meals” : Lemon and Herb Spatchcock Chicken with Brussel Sprouts. This was the first time I’ve ever spatchcocked a chicken, and it was so easy and resulted in a perfectly roasted, crispy chicken. I’m going to do it this way all the time from now on.
The brussel sprouts also came out nicely crispy and flavorful.
For the chicken:
1 lemon, thinly sliced
3 garlic cloves, peeled and smashed
10 fresh thyme sprigs
3 ½ to 4-pound chicken
3 tablespoons butter, room temperature
Fresh ground black pepper
For the Brussel sprouts:
¾ pound small Brussel sprouts
2 tablespoons butter, melted
Preheat oven to 425 degrees.
On a baking sheet tray, place all lemon slices, while reserving 2 slices. Top with garlic cloves and several sprigs of thyme. Set aside.
On a cutting board, add chicken breast side down. With a knife, cut out the backbone of the chicken. Reserve backbone for broth (can freeze until ready to use). Next, flip chicken over, breast side up. Press firmly on breastbone to flatten. Salt and pepper the underside of the chicken.
Next, on the baking sheet with the lemons, take the chicken and place breast side down on top of lemon slices. Rub chicken with butter over and under the skin. Season with more salt and pepper, all over.
Slide 1 lemon slice under skin on each breast. Place remaining thyme sprigs on top of chicken. (Before next step, don’t forget to wash your hands!)
Arrange Brussel sprouts on each side of the chicken. Drizzle with melted butter and sprinkle with more salt and pepper.
Roast for 45 to 55 minutes or more. Brussel sprouts should be nice and crispy.
Let rest 10 minutes, before slicing.
Slice chicken and plate. Add Brussel sprouts with lemon slices and spoon on top a bit of juice from the baking tray. Enjoy!
Here’s how it turned out for me the first time.