Recipe: Delicious Lee's Spatchcocked Chicken & Roasted Veggies

Lee's Spatchcocked Chicken & Roasted Veggies.

You can have Lee's Spatchcocked Chicken & Roasted Veggies using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lee's Spatchcocked Chicken & Roasted Veggies

1. It's 400 of Degree Preheated Oven.
2. You need 3.5-4.5 of Whole Chicken.
3. Prepare of Heavy Duty Kitchen Shears.
4. You need 4 Tablespoons of Kosher Salt.
5. It's as Needed of Cracked Black Pepper.
6. You need of Lemon Pepper Seasoning.
7. You need of Cut Up Vegetables As Desired.
8. You need 1 Teaspoon of Dried Italian Seasoning.
9. You need 4 Tablespoons of Olive Oil.

Lee's Spatchcocked Chicken & Roasted Veggies instructions

1. Using kitchen shears, remove backbone and set aside. Place breast side up and press down hard until you feel the breast bone snap. The chicken will now lay flat. Save the back bone for future use. (broth).
2. Coat chicken liberally on both sides with the kosher salt. Place in the refrigerator uncovered overnight. Let the salt do its magic..
3. Prepare vegetables. Liberally coat vegetables with olive oil, salt, pepper, and Italian spices. I used potatoes, onion, and celery for this version. I used lemon pepper seasoning for this chicken. Use anything that you like..
4. Place chicken back on roasting pan and cook until the breast meat is around 160-165 degrees. This was a 4 pound chicken and was done at 50 minutes. Use a digital thermometer to determine when it's done. Note: Chicken will cook more evenly if brought to room temperature..
5. Carve up the chicken, plate with the vegetables and enjoy..