Garlicky Roasted Spatchcock Chicken
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Removing a chicken's backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat and golden crisp skin in less time than roasting a whole bird. Although it does require some simple knife skills, it's the best and fastest way to roast a chicken. Plus, you can save the backbone to make a great chicken stock.This is the kind of sheet pan dinner you'll want to make all fall and winter long.
..."INGREDIENTS
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1 (5-lb.) whole chicken
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4 garlic cloves, chopped
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1 teaspoon kosher salt
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6 tablespoons (3 oz.) salted butter, softened
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1 tablespoon chopped fresh thyme
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2 tablespoons lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided
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3/4 teaspoon black pepper, divided
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12 ounces small red new potatoes, halved
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8 ounces small carrots with tops, trimmed
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8 ounces Brussels sprouts, trimmed and halved
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