Spatchcocked Chicken


DSCF2944

I followed the recipe in Kenji López-Alt’s The Food Lab with the addition of a pastie rub of salt, pepper, olive oil, lemon zest, fresh time and minced garlic.  425°F until 150° internal is perfection.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s