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Roasted Lemon Spatchcock Chicken {How to Butterfly a Chicken}

By Kelly · Leave a Comment

Save time and enhance flavor with a simple shortcut to juicy roast chicken with just a few snips of your kitchen shears!

With its rich savory seasonings & burst of lemon flavor, your family will never know this Roasted Lemon Spatchcocked Chicken takes just minutes to prepare!

Learning to butterfly (a.k.a. spatchcock) a whole chicken is an easy, foolproof technique for ensuring an evenly cooked, juicer bird. To butterfly a chicken means to remove the chicken’s backbone and lay it out flat like a butterfly. This simple technique is easily accomplished with a simple pair of kitchen shearsWith its rich savory seasonings & burst of lemon flavor, your family will never know this Roasted Lemon Spatchcocked Chicken takes just minutes to prepare!. The result is … perfectly roasted chicken that’s juicer, crisper and done 15 minutes faster than a traditional whole roasted chicken!

That’s because flattening the chicken exposes more surface area to heat, which reduces overall cooking time, and also results in the white breast meat and dark leg meat reaching doneness at the same time. And even cooking means juicer meat and a crisper skin!

Another plus is that roasting a whole chicken saves money, since whole chickens cost less per pound than cut-up chicken. And of course, you’ll have chicken bones leftover, which can be used to make delicious homemade chicken stock. Making your own bone broth not only saves money, but results in a far healthier and flavorful stock than store-bought varieties.

With its rich savory seasonings & burst of lemon flavor, your family will never know this Roasted Lemon Spatchcocked Chicken takes just minutes to prepare!

This beautiful classic dish is as delicious as it is stunning! With it’s rich savory seasonings and bright burst of tangy lemon flavor, your family will never know this savory Roasted Lemon Spatchcock Chicken takes just minutes to prepare!

How to Spatchcock (Butterfly) a Chicken…

With its rich savory seasonings & burst of lemon flavor, your family will never know this Roasted Lemon Spatchcocked Chicken takes just minutes to prepare!

Step One: Rinse and pat dry one whole chicken (about 3-4 pounds). Place the chicken breast side down on a work surface with the legs facing you. Grab a sharp pair of heavy duty kitchen shearsWith its rich savory seasonings & burst of lemon flavor, your family will never know this Roasted Lemon Spatchcocked Chicken takes just minutes to prepare!.

With its rich savory seasonings & burst of lemon flavor, your family will never know this Roasted Lemon Spatchcocked Chicken takes just minutes to prepare!

Step Two: Grab the bird by the tail. Using sharp kitchen shearsWith its rich savory seasonings & burst of lemon flavor, your family will never know this Roasted Lemon Spatchcocked Chicken takes just minutes to prepare!, carefully cut along the right of the backbone from the tail to the neck.

With its rich savory seasonings & burst of lemon flavor, your family will never know this Roasted Lemon Spatchcocked Chicken takes just minutes to prepare!

Step Three: Turn the bird with the legs facing away from you. With a firm grip on the neck, carefully cut out the backbone. (If you’re right handed, turning the chicken is easier and safer, because it allows you to keep a firm grip on the bird without having to cross over your left hand to cut.) Be sure to save the backbone for making delicious and healthy homemade chicken stock.

With its rich savory seasonings & burst of lemon flavor, your family will never know this Roasted Lemon Spatchcocked Chicken takes just minutes to prepare!

Step Four: Flip chicken over and open it up like book, laying it flat on a work surface. Use the palms of your hands to firmly press down on the breastbone to flatten the chicken.

Congratulations! You’ve just butterflied (spatchcocked) a chicken! Now we’re ready to dress our beautiful bird!

With its rich savory seasonings & burst of lemon flavor, your family will never know this Roasted Lemon Spatchcocked Chicken takes just minutes to prepare!

Creating pockets of flavor: Use your fingers to gently separate the skin of the chicken from the breast and thigh meat to create pockets. (Take care to avoid detaching the skin from the bird entirely.)

Starting at the top with the neck, slide your fingers under the skin and gently separate the skin from the breast meat. Then, move to the bottom tail area to continue loosening the skin from the breast meat. Finally, move to each side of the bird, and run your fingers under the skin to separate the skin from the thigh meat.

Seasoning the bird: Rub half of the flavorful seasoning paste under the skin, covering the breast and thigh meat. Next, rub the remaining paste all over the skin. Then, slide the lemon slices under the skin in a single layer. (Depending on the size of the bird, you should be able to fit 4-6 slices under the breast skin and two slices under the skin of each thigh.)

With its rich savory seasonings & burst of lemon flavor, your family will never know this Roasted Lemon Spatchcocked Chicken takes just minutes to prepare!

Now that our bird is dressed and ready to go, let’s toss some seasoned baby potatoes onto the baking sheet for the perfect one pan meal!

With its rich savory seasonings & burst of lemon flavor, your family will never know this Roasted Lemon Spatchcocked Chicken takes just minutes to prepare!

Succulent and savory, this quick-n-easy Roasted Lemon Spatchcocked Chicken is bursting with flavor! This bird is so delicious, planning for leftovers can be a challenge (did I mention I have two teen boys). A great solution is to roast a larger bird, or two small ones at the same time. That way, there’s extra meat on hand for creating quick-n-tasty meals, such as savory soups and salads.

P.S. Remember to save the bones for making delicious and healthy homemade chicken stock.

With its rich savory seasonings & burst of lemon flavor, your family will never know this Roasted Lemon Spatchcocked Chicken takes just minutes to prepare!

Print
Roasted Lemon Spatchcock Chicken {Whole30, GF, DF}

Yield: 5-6 servings

Ingredients

  • 1 (3-4 lbs) whole organic chicken
  • 1 lemon, thinly sliced and seeded
  • 1.5 lbs baby red potatoes, quartered
  • For the seasoning rub:
  • 2 tsp sea salt
  • 1 1/4 tsp dried thyme
  • 1 1/4 tsp paprika
  • 1/2 tsp fresh ground black pepper
  • 3/4 tsp garlic powder
  • 1 Tbsp, plus 1 tsp avocado oil (or olive oil)

Instructions

  1. Preheat oven to 450°F. Rinse and pat dry chicken. Place chicken breast side down on a large rimmed baking sheet.
  2. To Butterfly the Chicken: Grab the bird by the tail. Using sharp kitchen shears, carefully cut along the right of the backbone from the tail to the neck.
  3. Turn the bird with the legs facing away from you. With a firm grip on the neck, carefully cut out the backbone, as shown in photos above. (Be sure to save the backbone for making delicious and healthy homemade chicken stock.)
  4. Flip chicken over and open it up like book, laying it flat on a work surface. Use the palms of your hands to firmly press down on the breastbone to flatten the chicken.
  5. For the Seasoning Rub: In a small bowl, add all of the seasonings and mix well to combine. Add the oil and stir well to form a loose paste.
  6. For the Baby Potatoes: Using a kitchen towel, dry the quartered potatoes. Then place in a gallon-size baggie with one teaspoon of the seasoning rub. Seal and shake the bag to thoroughly coat the potatoes; set aside.
  7. To Season the Chicken: Use your fingers to gently separate the skin of the chicken from the breast and thigh meat to create pockets.
  8. Rub half of the flavorful seasoning paste under the skin, covering the breast and thigh meat. Next, rub the remaining paste all over the skin. Then, slide the lemon slices under the skin in a single layer.
  9. Roast chicken until skin is crisp and an instant-read thermometer inserted into the thickest part of the breast registers 160°F to 165°F, and 170°F or higher in the joint between the thigh and the drumstick (about 35-40 minutes). Let chicken rest for 10 minutes before serving. Enjoy!
3.1
https://thenourishinghome.com/2017/06/roasted-lemon-spatchcocked-chicken/

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Filed Under: Poultry, Whole30 ·

One-Skillet Savory Chicken & Veggies {Whole30}

By Kelly · Leave a Comment

Quick meals like this One-Skillet Savory Chicken & Veggies dish makes it a whole lot easier to stay on track for a healthy dinner! {and delicious Whole30!}

This One-Skillet Savory Chicken & Veggies meal makes it a whole lot easier to stay on track for a healthy dinner! Perfect dinner idea for a Whole30!

The last day of school officially marks the start of summer in our home! And anytime there is something to celebrate, the boys always ask me to make Thanksgiving dinner. I’m not kidding! It’s their favorite meal – ever!

I love them, but seriously y’all! That ain’t happening when it’s 85 degrees outside and momma is still recovering from adrenal fatigue, which is one of my biggest reasons for doing Whole30 this month! (P.S. I’d love to have you join us for the June Whole30.)

This One-Skillet Savory Chicken & Veggies meal makes it a whole lot easier to stay on track for a healthy dinner! Perfect dinner idea for a Whole30!

Instead, I put together this amazing one-skillet savory chicken dish! With just a hint of Thanksgiving flavor, and drizzled with a slightly sweet apple cider mustard sauce, this easy-to-make meal is bursting with satisfying fresh flavors. I made this delicious dish using pastured chicken, because I had it on hand from my recent ButcherBox order. Of course, its equally scrumptious with boneless, skinless turkey breasts.

This One-Skillet Savory Chicken & Veggies meal makes it a whole lot easier to stay on track for a healthy dinner! Perfect dinner idea for a Whole30!

Whether you’re celebrating the end of the school year or not, enjoying quick, healthy meals that satisfy kids of all ages is always a win-win! This simple, one-skillet savory chicken and veggies dish takes just minutes to make and is packed with flavorful sautéed chicken and good-for-you greens topped with a drizzle of my special no-honey mustard dressing. Yum!

This One-Skillet Savory Chicken & Veggies meal makes it a whole lot easier to stay on track for a healthy dinner! Perfect dinner idea for a Whole30!

Print
One-Skillet Savory Chicken & Veggies {Whole30}

Yield: 4 servings

Ingredients

    No-Honey Mustard Dressing
  • 1/3 cup unsweetened, unfiltered apple juice
  • 2 Tbsp Whole30-compliant spicy brown mustard
  • 2 Tbsp Whole30-compliant mayo
  • 1/4 tsp sea salt
  • Chicken & Veggies Skillet
  • 1.5 lbs boneless, skinless organic chicken breasts (I use ButcherBox)
  • Avocado oil (or ghee, or compliant-oil of choice) for sautéeing
  • 1/4 cup fine diced sweet onion
  • 1/4 cup fine diced carrot
  • 1 large head of cauliflower, fine grated
  • 1/3 cup unsweetened dried cherries or cranberries
  • 3/4 tsp sea salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 15 oz package of baby kale (or 4 packed cups chopped kale)
  • 1/3 cup unsweetened, unfiltered apple juice

Instructions

  1. For the No-Honey Mustard Dressing: Whisk ingredients together until well blended. Place in mason jar and refrigerate for up to one week.
  2. For the Chicken & Veggies Skillet: Cut chicken into one-inch cubes and place in a medium bowl. Season with sea salt and fresh ground black pepper. Toss well to coat.
  3. In a large 12" cast iron skillet or sauté pan over medium-high heat, add 2 teaspoons of avocado oil. Evenly distribute half of the cubed chicken in the hot skillet.
  4. Sear chicken until it releases from the pan (about 2 minutes). Flip and cook about 1-2 more minutes. Transfer cooked chicken to a plate. Repeat process with remaining chicken. Set plate of cook chicken aside.
  5. Reduce heat to medium, add an additional 2 teaspoons of avocado oil to the skillet. Add the fine diced onion and carrot. Cook and stir for a minute to release brown bits from bottom of the skillet. Then add the grated cauliflower, dried cherries (or cranberries) and seasonings. Continue stirring and sautéing the cauli-rice mixture until well combined (about 1 minute).
  6. Then add the baby kale and apple juice. Cover the skillet and allow the baby kale to steam for about 2 minutes. Remove cover and stir to combine. Continue cooking and stirring until the kale is wilted (about 2 minutes).
  7. Add the cooked chicken and its juices to the skillet, continue cooking and stirring until chicken is rewarmed and cauli-rice reaches desired texture (about 1-2 minutes).
  8. Remove skillet from heat. Drizzle with "no-honey mustard sauce." Divide among 4 bowls and serve with additional mustard sauce. Yum!
3.1
https://thenourishinghome.com/2017/06/one-skillet-savory-chicken-dish/

This One-Skillet Savory Chicken & Veggies meal makes it a whole lot easier to stay on track for a healthy dinner! Perfect dinner idea for a Whole30!

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Filed Under: Poultry, Whole30 ·

Strawberry Cobb Salad with Balsamic Lime Vinaigrette {Whole30}

By Kelly · 4 Comments

This sweet and savory Strawberry Cobb Salad makes a delightful weeknight dinner, or serve it buffet-style for a beautiful dish perfect for summer entertaining!

Strawberry Cobb Salad makes a delightful weeknight dinner, or serve it buffet-style for a beautiful dish perfect for summer entertaining!

We always get excited when strawberry season arrives! We just adore the fresh, sweet flavor of sun-ripened berries! They’re so versatile and can brighten up virtually any dish from grilled meats to sweet treats!

And of course, they’re the perfect addition to summer salads like this beautiful and flavorful Strawberry Cobb Salad! The combination of fresh strawberries with sweet and tangy balsamic lime vinaigrette transforms the classic cobb to a whole new level of yumminess!

One of my favorite things about this sensational ensemble is how simple, yet elegant and satisfying it is, which makes it perfect for entertaining. We had company visiting with us this week, so I decided to serve this scrumptious salad buffet-style and it received rave reviews! Everyone, even the kids (hallelujah), enjoyed this delicious healthy salad!

Strawberry Cobb Salad makes a delightful weeknight dinner, or serve it buffet-style for a beautiful dish perfect for summer entertaining!

Another plus – it comes together in a snap with just a little prepping ahead. I made the balsamic lime vinaigrette and boiled the eggs a few days beforehand, since both keep well in the fridge for up to a week. And I also made extra bacon over the weekend and hid it in the freezer (I’m sure I don’t have to explain why?).

The rest of the ingredients are super easy to pull together the day you plan to serve it. And you can opt to grill the chicken just before serving so it’s warm, or grill it ahead of time and rewarm it or serve it cold. It’s totally up to you!

Then it’s as easy as piling all of these amazing toppings onto a bed of mixed salad greens, or setting everything out separately for a delicious make-your-own cobb salad buffet! (By the way, if you make extra like I do, you’ll have a fabulous easy lunch to look forward to as well. Yes!)

Strawberry Cobb Salad makes a delightful weeknight dinner, or serve it buffet-style for a beautiful dish perfect for summer entertaining!

If you’re as excited about fresh strawberries as we are, be sure to take a peek at the delicious Strawberry Recipe Round-Up I’m sharing over at The Better Mom. It includes my family’s favorite berry-licious recipes perfect for summer!

P.S. If you’re doing Whole30 and are in search of compliant bacon, we purchase our pastured meats from ButcherBox. Also, there are a couple of compliant brands you may be able to find at your local market, such as Pederson’s, Wellshire Farms and Naked Bacon. (Just be sure to check labels.)

Print
Strawberry Cobb Salad with Balsamic Lime Vinaigrette {Whole30}

Yield: 4 servings

Ingredients

    For the vinaigrette
  • 3/4 cup avocado oil (or EVOO)
  • 1/4 cup balsamic vinegar
  • 3 Tbsp fresh squeezed lime juice
  • 1 tsp fresh lime zest
  • 1 clove garlic, minced
  • 1/4 tsp each of dried basil, oregano
  • and ground ginger
  • 3/4 tsp sea salt
  • 1/8 tsp fresh ground black pepper
  • For the grilled chicken
  • 1.25 lbs boneless, skinless organic chicken tenders (or use grassfed steak; see recipe note below)
  • 1/4 cup of the balsamic lime marinade
  • For the salad
  • 10oz mixed baby lettuce salad greens
  • 1/2 lb fresh strawberries, hulled & sliced
  • 3/4 cup cooked & crumbled uncured bacon
  • 5 large eggs, boiled & quartered
  • 2 avocados, diced
  • Optional: Red onion slices

Instructions

  1. In a small bowl, whisk together the vinaigrette ingredients. Place 1/4 cup of the vinaigrette into a gallon-size baggie (or mixing bowl). Place remaining vinaigrette in a mason jar and refrigerate.
  2. Add the chicken tenders to the baggie (or mixing bowl) and toss well to coat. Place chicken in fridge to marinate for at least 30 minutes or overnight.
  3. When ready to serve, preheat grill to medium-high heat. Clean the grill grate with a grill brush. Then oil the grate to prevent the chicken from sticking. (Dip a wad of paper towels into oil, grab the wad with grill tongs, and then brush the grate.)
  4. Grill chicken tenders about 2 minutes per side, until cooked through. Transfer chicken to a plate, cover loosely with foil, and let it rest while you pull together the salad toppings.
  5. Place salad greens in a bowl and add toppings. Dice chicken and add to the salad. Drizzle the sweet-n-tangy balsamic lime vinaigrette over the top and toss. Or place each of the ingredients into separate bowls for a delicious make-your-own cobb salad buffet!

Notes

Recipe Variation: This salad is also absolutely delicious with grilled grassfed steak. Just follow the same steps above to marinate the steak in the balsamic lime vinaigrette. The vinaigrette not only adds a delicious subtle flavor to steak, but also acts as tenderizing agent for a juicy, tender steak!

P.S. When I’m not doing the Whole30, I like to add one teaspoon of honey to the balsamic lime dressing to add an additional hint of sweetness.

3.1
https://thenourishinghome.com/2017/05/strawberry-cobb-salad/

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Filed Under: Poultry, Salads, Whole30 ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
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