Roasted Spring Spatchcock Chicken with Fennel, Peas, Lemon, and Herbs
Taking its delicious direction from Southern France, where fresh, bright flavors rule, this lemony roasted chicken is a complete dinner that’s weeknight-easy thanks to a sheet pan. Spatchcocking makes it cook faster and more evenly, and takes up less room in the oven. For the best spatchcocking results, use a heavy chef’s knife or sharp kitchen shears and pat the bird dry with paper towels before you get to work.
Recipe - Stillwater
Roasted Spring Spatchcock Chicken with Fennel, Peas, Lemon, and Herbs
Prep Time20 Minutes
Servings4
Cook Time60 Minutes
Ingredients
1 whole Gold‘n Plump® chicken (4–5 lbs)
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 fennel bulb, trimmed and thinly sliced (about 2 cups)
1 cup sliced yellow onion
1/2 cup frozen petite green peas
Zest of 1 lemon
1 tablespoon chopped chives
1 teaspoon thyme leaves
Directions
- Heat oven to 425°F. Line large rimmed sheet pan with foil. Place rack inside pan. Spray rack and pan with cooking spray.
- Pat chicken dry with paper towels. Place chicken, breast side down, on large cutting board. Using heavy knife or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone; save for another use or discard. Turn chicken over; flatten breast by pressing firmly with heel of hand. Place chicken, breast side up, on prepared rack on pan. Tuck wings under breast. Rub chicken all over with 1 tablespoon olive oil, then sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast uncovered 45 minutes.
- Meanwhile, in large bowl, mix fennel, onion, remaining 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Carefully remove rack with chicken from pan. Pour off pan juices, discard foil, and place chicken in center of pan. Add fennel mixture to pan around chicken. Roast 10–15 minutes longer or until thermometer inserted in thickest part of breast reads 165°F. Add peas to pan and cook 3–5 minutes longer, until peas are hot. Top with lemon zest, chives, and thyme to serve.
20 minutes
Prep Time
60 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Gold'n Plump Whole Chicken Fryers, 4.5 Pound
$13.46 avg/ea$2.99/lb
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.29$0.55/fl oz
Essential Everyday Salt, Plain, 26 Ounce
$1.29$0.05/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Fresh Anise Fennel, 1 Each
$5.99
Produce Yellow Onions, 0.75 Pound
$1.34 avg/ea was $1.49 avg/ea$1.79/lb
Essential Everyday Frozen Whole Petite Green Peas, 12 Ounce
$1.89$0.16/oz
Produce Lemon, 1 Each
$0.88 was $0.99
Wild Harvest Organic Chives, 0.5 Ounce
$2.50 was $2.99$5.00/oz
Spice Trend Thyme Leaves, 0.3 Ounce
$2.99$9.97/oz
Directions
- Heat oven to 425°F. Line large rimmed sheet pan with foil. Place rack inside pan. Spray rack and pan with cooking spray.
- Pat chicken dry with paper towels. Place chicken, breast side down, on large cutting board. Using heavy knife or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone; save for another use or discard. Turn chicken over; flatten breast by pressing firmly with heel of hand. Place chicken, breast side up, on prepared rack on pan. Tuck wings under breast. Rub chicken all over with 1 tablespoon olive oil, then sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast uncovered 45 minutes.
- Meanwhile, in large bowl, mix fennel, onion, remaining 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Carefully remove rack with chicken from pan. Pour off pan juices, discard foil, and place chicken in center of pan. Add fennel mixture to pan around chicken. Roast 10–15 minutes longer or until thermometer inserted in thickest part of breast reads 165°F. Add peas to pan and cook 3–5 minutes longer, until peas are hot. Top with lemon zest, chives, and thyme to serve.