Roasted Spatchcocked Chicken with Lemon Wine Sauce

There is something special about roasting a chicken on cold and rainy days and yesterday was one of those days. I decided to switch it up a bit and did a roasted spatchcocked chicken with lemon wine sauce that I started out on the stovetop and finished in the oven. We all thought the chicken was perfectly cooked and the delicious sauce made it extra special. I served this roasted spatchcocked chicken with lemon wine sauce with some steamed rice, a spinach apple cranberry salad, and some crusty bread for a tasty and comforting meal that we all loved.

How to Make a Roasted Spatchcocked Chicken with Lemon Wine Sauce

Preheat the oven to 400 degrees.

Spatchcock the chicken by placing it on a cutting board breast side down and cut along both sides of the backbone with kitchen shears to remove it and discard. Flip the chicken over and press hard down on the center breast bone to flatten the chicken.

Pat the entire chicken dry with paper towels. Drizzle 1 tablespoon of olive oil over the entire bird; rub in. Season both sides of the bird very well with sea salt and freshly cracked pepper, to taste.

Heat a large cast iron skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering. Place the bird, breast side down, into the hot skillet then reduce the heat to medium. Cover the bottom of a smaller cast iron skillet (or heavy Dutch oven) with tin foil then place it on top of the chicken to really press it down flat in the skillet. Cook undisturbed for 16-18 minutes, or until the skin is golden brown and releases easily from the pan when flipping over with tongs. Flip the chicken over and transfer to the preheated oven to roast for 20-22 minutes, or until a meat thermometer reads 160 degrees in the thickest part of the breast.

Remove the skillet from the oven and transfer the chicken to a plate to rest. Return the skillet with its juices to the stovetop over medium-high heat. Add the garlic, shallot, and crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the wine, and cook for 30 seconds. Add the lemon juice & chicken broth then cook, whisking often, for 2-3 minutes. Add the butter and parsley and whisk until combined. Taste and season with sea salt and freshly cracked pepper, to taste. Place the chicken and the juices from the plate back into the skillet and drizzle with the sauce. Slice and serve the chicken with the extra sauce on the side. Enjoy.

Roasted Spatchcocked Chicken with Lemon Wine Sauce

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Course: Main

Cuisine: American

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• Large cast iron skillet

Ingredients

Chicken:

• 1 3 1/2 lb chicken, patted dry
• 3 tbsp olive oil, divided
• Sea salt and freshly cracked pepper, to taste

Lemon Wine Sauce:

• 2 cloves of garlic, minced
• 1 small shallot, minced
• Pinch crushed red pepper flakes
• ¼ cup dry white wine
• Juice of one lemon, more if desired
• ¼ cup chicken broth
• 2 tbsp butter
• 1 tbsp fresh parsley, chopped

Instructions

• Preheat the oven to 400 degrees. 
• Spatchcock the chicken by placing it on a cutting board breast side down and cut along both sides of the backbone with kitchen shears to remove it and discard. Flip the chicken over and press hard down on the center breast bone to flatten the chicken.
• Pat the entire chicken dry with paper towels. Drizzle 1 tablespoon of olive oil over the entire bird; rub in. Season both sides of the bird very well with sea salt and freshly cracked pepper, to taste.
• Heat a large cast iron skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering. 
• Place the bird, breast side down, into the hot skillet then reduce the heat to medium. Cover the bottom of a smaller cast iron skillet (or heavy Dutch oven) with tin foil then place it on top of the chicken to really press it down flat in the skillet. 
• Cook undisturbed for 16-18 minutes, or until the skin is golden brown and releases easily from the pan when flipping over with tongs. 
• Flip the chicken over and transfer to the preheated oven to roast for 20-22 minutes, or until a meat thermometer reads 160 degrees in the thickest part of the breast.
• Remove the skillet from the oven and transfer the chicken to a plate to rest. 
• Make the sauce by returning the skillet with its juices to the stovetop over medium-high heat. 
• Add the garlic, shallot, and crushed red pepper flakes then cook, stirring constantly, for 1 minute. 
• Add the wine, and cook for 30 seconds. 
• Add the lemon juice & chicken broth then cook, whisking often, for 2-3 minutes. 
• Add the butter and parsley and whisk until combined. Taste and season with sea salt and freshly cracked pepper, to taste. 
• Place the chicken and the juices from the plate back into the skillet and drizzle with the sauce. 
• Slice and serve the chicken with the extra sauce on the side. Enjoy.

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