chicken with lemon is a delicious combination. and, using lemon as a base for a spatchcocked bird, is just perfect. this chicken cooks very fast, in about one-third the time period, when the backbone is removed. the skin becomes very crunchy and delicious. we have one meal from the chicken, and then i use the meat for other dishes in the coming days. if serving the entire chicken to guests, a three to four pound chicken will give about four servings. the ingredients are simple for this recipe, one chicken, a bit of olive oil, two lemons, 6 small shallots, and some chicken broth or stock.
preheat the oven to 400 degrees. in a roasting pan with a rack, pour 4 cups of chicken stock into the pan. line the rack with sliced lemons. place the spatchcocked chicken over the lemons. spray with olive oil and season with lemon pepper and salt to taste. place sliced shallots around the chicken. bake for one hour and 15 minutes.
serve. if using the chicken for a soup or salad, remove the skin and bones, and shred the meat.
angel food garden 