Lavender, Lemon, and Honey Spatchcocked Roast Chicken | Serious Eats : Recipes


  • 1 whole small chicken (3 to 3 ½ pounds)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon juice and 1 teaspoon zest from ½ lemon, the other half cut into wedges
  • 1 ½ tablespoons dried lavender
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • + 2 more ingredients
    • 1 tablespoon butter, softened
    • 1 loaf hearty sourdough bread

1 Preheat the oven to 400°F with the rack in the center. Cut the backbone out of the chicken with kitchen shears. Lay the the chicken breast-side-up in an enameled baking dish. Press down on the breast bone to break, so that the chicken lies flat. Season generously, front and back, with salt and ...

View full recipe at SpringPad


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