A spatchcocked chicken is roasted with lemons, carrots, beer and herbs, creating a delicious gravy while roasting.
The only thing I changed was using white wine instead of beer because of my girlfriend’s gluten allergy. She said, “make this again anytime!” It came out great. Browning on the skin side worked perfectly to give us some crispy skin. The carrots cooked perfectly. My bird started at 4.5 pounds before taking out the spine so probably could have used 5-10 minutes less roasting time. I paired it with sautéed string beans, an easy, gluten free Knorr’s rice side and of course, the rest of the wine. Great leftovers as well! - 20 Dec 2017 (Review from Allrecipes US | Canada)
This meal was by far my favorite of all the meals I've made from this website. Absolutely wonderful and while eating my family said make it again quick. The only addition I made was to add a little bit of minced garlic to my broth. I served with roasted potatoes and pretzel bread. So thankful for this recipe!!! - 04 Oct 2017 (Review from Allrecipes US | Canada)
This turned out delicious! The only change I mead was instead of using the whole lemon, I zested it in with the onions then juiced it with the broth. I find the rind adds a very harsh flavour so this is how I handle any citrus when the whole thing is called for in a recipe. - 02 Sep 2017 (Review from Allrecipes US | Canada)