Are You Tired of Turkey & Ham for the Holidays?
Is the whole planning for the roasting of the turkey beginning to be too much? How about preparing a chicken or two instead? It’s faster and since you’ve cooked a chicken, before you already know how long it takes and when it is done.
TRY SPATCHCOCKING IT.
That means splitting it in half (butterfly), removing the backbone, flattening and that’s it. Season as usual and it’s ready for the oven.
“Us Up North”
2 whole chickens
2 T Italian seasoning
½ bunch of fresh basil leaves chopped
½ bunch of fresh parsley leaves chopped
¼ cup olive oil
2 T salted butter softened
Salt and pepper to taste
2 lemons cut into quarters
8 garlic cloves whole
1 large onion chopped
2 stalks of celery chopped
Add 1-2 tsps of your favorite all-purpose seasoning (watch the salt)
Omit lemons if desired
- Preheat oven to 400 degrees. Spray roasting pan with cooking spray.
- Wash chickens and pat dry. If desired split (spatchcock) chicken and flatten to shorten cooking time.
- In a large mixing bowl combine Italian seasoning, basil, parsley, olive oil, butter and S/P. Squeeze juice from lemons into the mixture. Reserve lemons after squeezing.
- Mix together cut lemons, garlic cloves, onion and celery and add to spice and herb mixture. Rub mixture all over chickens and under the skin. Place lemons, onions, celery and fresh herbs under skin.
- Marinating for up to 8 hours is ideal but not necessary.
- Roast on 400 for about 20-25 minutes. Reduce to 350 for about 35-45 more minutes. Check for doneness.
- Remove and let chickens rest for about 15 minutes before serving.