Low Sodium Dairy Free Spatchcock Chicken

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Low Sodium Dairy Free Spatchcock Chicken

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Ingredients

4 servings

1 whole chicken (3.5–4 lb)
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tsp smoked paprika
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, freshly ground
1 lemon, halved

For serving

fresh parsley, roughly chopped (optional)

Instructions

1
Position an oven rack in the upper-middle position and preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.
2
Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone from tail to neck and remove it entirely. Flip the chicken breast-side up, then press firmly down on the breastbone with the heel of your hand until you hear a crack and the bird lies flat.

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