I got ahead of myself and posted a recipe yesterday. Here we go with the Friday posts.
This is a simplified version of Martha Stewart’s Roast Spatchcocked Lemon Chicken. I include the link because it is the more “complete” recipe. It also includes instructions on how to spatchcock a chicken.
All that being said, our family prefers chicken thighs so I make this with just thighs, and usually leave out the shallots because I don’t always have them around.
inspired by Martha Stewart
Bone-in, skin-on chicken thighs (enough for your family, though leftovers make great white chili or chicken salad)
Lemons, sliced (enough for one slice per thigh)
Salt & pepper
- Preheat oven to 425°.
- Cover a baking sheet with aluminum foil.
- Slide one slide of lemon under the skin of each thigh. (If you have a child that doesn’t like lemons you can leave theirs alone.)
- Salt and pepper the chicken.
- Roast for 45-50 minutes or until your thermometer reads 165°.