My first attempt at roasting a chicken. The spatchcocking took me a while (and I'm still not entirely sure I did it right) being my first time and I wasn't quite sure how to get the butter under the skin but I managed to get it in the oven! It actually took about 20 min longer for it to be cooked all the way but the skin came out crunchy and golden and the lemon was definitely my favorite part of the flavor. I put some balsamic and cranberries in with the Brussel sprouts and it complemented nicely. Excited for leftovers!
I love this recipe! The use of the garlic butter thyme paste beneath the skin is terrific. Really got the flavor into the meat. Next time I don't think I'll include the lemon rind or juice, but that is just my personal taste. I had to use dried thyme, but otherwise followed the recipe as written. I spatchcocked my turkey this past Thanksgiving, so I wasn't afraid of that technique and honestly, I prefer it to a traditional roast. Reduces cooking time and truly ensures an evenly cooked, juicy bird.Small note: I cooked the chicken for the full amount indicated and the temp was over 188 degrees, so consider checking the temp after ten minutes (of the final twenty) just to be on the safe side.
This was delicious and easy to put together on a week night. Only changes I made were using light butter and I didn't drizzle with the lemon juice. I'll definitely make it again.