Last updated on Jan 13th, 2021 at 02:19 pm

A simple to make recipe for Lemon and Garlic Spatchcocked Chicken with a delicious homemade gravy

Ingredients
1 whole chicken (4-6lbs)
1 cup chicken stock
1 yellow onion, sliced
2 lemons, sliced
10 garlic cloves, smashed
20 thyme sprigs, whole
115g unsalted butter, at room temperature
Salt and pepper to taste
Homemade Gravy (recipe below)

Homemade Lemon Garlic Gravy
Reserved Cooking Liquid from above recipe (about 1-2 cups)
1 cup chicken stock
55g unsalted butter, at room temperature
¼ cup flour
Salt and pepper, to taste

How to
Preheat an oven to 425F/210C.

Prepare a whole chicken by washing and drying it. Remove any innards. Laying the chicken on its breast, use shears or a chef’s knife to cut down both sides of the backbone. Remove. Turn the bird over and flatten it out – you will need to push hard enough to break the sternum. Set aside.

Add the chicken stock, sliced onion, sliced lemon, smashed garlic cloves, and 18 of the thyme sprigs to a cast-iron skillet or heavy-duty roosting pan. Set aside.

Rub the soft butter all over both sides of the chicken. Season both sides with salt and pepper. Place the chicken, cut-side down. Chop the remaining thyme leaves and sprinkle over the top of the bird.
Bake for 45 to 55 minutes or until the juices run clear.

Remove from the oven. Remove the chicken to a dish carefully, and save the liquid in the pan for gravy (see recipe below). Let the chicken rest a few minutes before carving.

Homemade Lemon Garlic Gravy
Remove the lemon and thyme from the cooking liquid.

Smash the garlic cloves. Add the extra 1 cup chicken stock. Heat the liquid over medium-high heat until it comes to a boil.

In the meantime, mix together the soft butter and flour until a paste is formed.

Add the paste to the boiling liquid and stir until dissolved. Reduce the heat but keep the gravy simmering. Cook until thickened.

Season with salt and pepper to taste. Serve.

This recipe is provided by Chasing Delicious Food Blog. View the original recipe here.

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