Eosinophilic Esophagitis Friendly Dairy Free Spatchcock Chicken
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 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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