A spatchcocked chicken is roasted with lemons, carrots, beer and herbs, creating a delicious gravy while roasting.
This is truly the best chicken I've ever made. I did everything in my cast iron pan, which makes the cooking process and the cleanup very easy. More importantly, the flavor is amazing and the chicken is the most moist I've ever cooked. - 20 May 2018 (Review from Allrecipes US | Canada)
Wonderful recipe that delivered tremendous flavor. First I did not have a fryer larger enough to handle the a spatchcocked chicken so I cut the chicken in half with help from some YouTube videos. I used a dutch oven and it worked out fine. Next time I will quarter the chicken just for ease of handling and serving. Remember if you are using a smaller chicken the carrots will need more time, simple just microwave them while you make the gravy! This is a delicious and straight forward recipe your family or guests will love! - 01 Apr 2018 (Review from Allrecipes US | Canada)
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)