{"id":1643,"date":"2020-07-01T13:20:48","date_gmt":"2020-07-01T18:20:48","guid":{"rendered":"https:\/\/jessicatijerina.com\/?p=1643"},"modified":"2020-07-01T13:22:26","modified_gmt":"2020-07-01T18:22:26","slug":"spatchcock-chicken-with-herb-butter","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2020\/07\/01\/spatchcock-chicken-with-herb-butter\/","title":{"rendered":"Spatchcock Chicken with Herb Butter"},"content":{"rendered":"

\"\"Spatchcock Chicken with Herb Butter<\/strong><\/p>\n

*Recipe courtesy of Jessica Tijerina* <\/em><\/strong>www.jessicatijerina.com<\/em><\/strong><\/a><\/p>\n

Servings: 4-6<\/p>\n

 <\/p>\n

 <\/p>\n

Ingredients<\/strong>
\n4-4.5 lb whole chicken, I used a Red Ranger whole chicken from Johnson Family Pastures<\/a> at the Northeast Farmers Market<\/a>
\n1 teaspoon Kosher salt
\n\u00bd teaspoon fresh cracked black pepper
\n4 tablespoons unsalted butter, softened
\n1 tablespoon Tijerina Cuban Mojo Spice Blend<\/em><\/strong>
\nRosemary, 1 tablespoon, minced
\nOregano, 1 tablespoon, minced
\nThyme, 1 tablespoon, minced
\n2 cloves garlic, minced
\n1 tablespoon fresh lemon juice
\n\u00bd teaspoon lemon zest<\/p>\n

Method<\/h3>\n
    \n
  1. Pre-heat oven to 400 degrees or start grill.<\/li>\n
  2. Line a baking sheet with parchment paper if using the oven.<\/li>\n
  3. Start with the whole chicken breast-side down and wings and neck facing towards you.<\/li>\n
  4. Remove the spine: using a kitchen shears, cut through the ribs right next to the spine along both sides and remove the spine. Discard or use to make stock.<\/li>\n
  5. Open the rib cage and using a knife, gently score down the sternum. This will help pop out the breastbone so that you can lay the chicken flat.<\/li>\n
  6. Wash your hands and pat yourself on the back or give your kitchen helper a high five\u2026YOU DID IT!<\/li>\n
  7. Season the inside of the chicken with salt and pepper.<\/li>\n
  8. Flip the chicken over breast side up and lay on your parchment-lined, baking sheet.<\/li>\n
  9. Using the palm of your hand, push firmly over the breastbone so the chicken lays flat.<\/li>\n
  10. Gently separate the skin from the breast, thighs and drummies careful not to poke through the skin.<\/li>\n
  11. In a small mixing bowl, combine butter, spice blend, herbs, garlic, lemon juice and zest.<\/li>\n
  12. Mix the ingredients together until lemon juice is incorporated.<\/li>\n
  13. Spread 2\/3 of mixture under the chicken skin and spread the rest all over chicken.<\/li>\n
  14. Bake uncovered at 425\u02daF for 45 min or until instant read thermometer reads 163\u02daF-165 \u02daF when inserted into thickest part of the breast.<\/li>\n
  15. Remove from oven and rest uncovered 5-7 minutes before serving. This allows the chicken to rise an additional 3+ degrees to the desired temperature of 167 degrees.<\/li>\n<\/ol>\n

    **For optimal cooking, allow the chicken to rest outside of the refrigerator for 25 minutes prior to cooking\/baking or grilling.<\/p>\n

     <\/p>\n

    Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

    Spatchcock Chicken with Herb Butter *Recipe courtesy of Jessica Tijerina* www.jessicatijerina.com Servings: 4-6     Ingredients 4-4.5 lb whole chicken, I used a Red Ranger whole chicken from Johnson Family Pastures at the Northeast Farmers Market 1 teaspoon Kosher salt<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[384,1161,1160,1158,1156,1159,1157],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-chicken","8":"tag-cuban-mojo-spice-blend","9":"tag-grilled-whole-chicken","10":"tag-herb-rub-for-chicken","11":"tag-johnson-family-pastures","12":"tag-lemon-herb-chicken","13":"tag-spatchcock-chicken"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1643","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=1643"}],"version-history":[{"count":5,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1643\/revisions"}],"predecessor-version":[{"id":1650,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1643\/revisions\/1650"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=1643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=1643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=1643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}