Spatchcocked Lemon Chicken

Spatchcocked Lemon Chicken

• 1 roasting chicken
• 2 tablespoons fresh rosemary
• 1 lemon sliced
• 4 tablespoons olive oil
• 3 cloves garlic

1. To "spatchcock" a chicken simply means removing the spine. To do this place the whole chicken breast side down.
2. Using kitchen shears cut down each side of the chicken spine and then discard.
3. Flatten out the chicken completely in a shallow being pan.
4. Rub the entire chicken with olive oil, rosemary, and garlic.
5. Sprinkle with salt and pepper.
6. Top the chicken with lemon slices and bake in the oven uncovered for 1- 1/2 hours based on the size of your chicken.