Try this Spatchcock Roasted Chicken recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450 degrees.
Split the chicken. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.
Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin side up. Roast the chicken until the skin is golden brown and an instant read thermometer inserted into the thickest part of the thigh registers 165 degrees, about 40 minutes.
Let chicken rest 5 minutes before serving.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 20 | ||
Calories from Fat: 3 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2327.2mg | 80 % | |
Potassium 119mg | 3 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 2g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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