Garlicky Roasted Spatchcock Chicken
Removing a chicken's backbone—a technique called spatchcocking —ensures juicy meat and golden crisp skin in less time than roasting a whole bird. Although it does require some simple knife...
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Ingredients
- 8 ounces Brussels sprouts, trimmed and halved
- 2 tablespoons lemon zest, plus 3 Tbsp. fresh juice , divided
- 4 garlic cloves, chopped
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- 6 tablespoons salted butter, softened
- 8 ounces small carrots with tops, trimmed
- 12 ounces small red new potatoes, halved
- 3/4 teaspoon black pepper, divided
- 1 whole chicken
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