Spatchcocked Chicken with Meyer Lemon and Dijon

This flattened chicken might become every mom’s go-to entertaining meal thanks to the quick prep time (15-minutes!) and it’s gluten-free.

You’ll Need

1

Preheat oven to 400 degrees.
2

Combine olive oil, mustard, lemon juice and zest and stir well. Set aside.
3

Wash the chicken (inside and out) with cold water and kosher salt. Rinse and dry thoroughly, including the cavity.
4

Place the chicken on a cutting board, breast side down and cut out the back with a pair of kitchen shears. Starting at one end, cut through the ribs, along the left and then right side of the backbone from front to back. Remove the back bone.
5

Spread the bird open, laying the chicken breast side up in a baking dish or roasting pan. Smear the olive oil mixture over the chicken and under the skin.
6

Place the lemon halves in the pan. Slice the top off the head of garlic and add it to the pan as well. Scatter the rosemary and sage over and under the bird. Sprinkle ½ tsp of salt and a few grinds of pepper over top of the chicken, and lightly massage it into the oil.
7

Cover the baking dish with tinfoil and roast the chicken for 25 minutes. Remove the foil and baste the chicken with the juices that have collected in the bottom of the pan. Reduce the heat to 350 degrees and cook for another 20–25 minutes or until the skin is crispy brown.