A spatchcocked chicken is roasted with lemons, carrots, beer and herbs, creating a delicious gravy while roasting.
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)
This is a terrific one pan meal, I love it during the winter months But, this is roasting not braising. Braising is with a tight fitting lid at low temp about 250 for at least 3 hours. And chicken does not braise well, it becomes dry and stringy. But roasted like this is wonderful! It's only the title that is misleading not the recipe...:-) - 30 Aug 2017 (Review from Allrecipes US | Canada)