Preheat the oven to 450. Move the oven rack to the upper third of the oven.
Butterfly chicken by removing the spine with a sharp chef's knife. Dry the skin of the chicken with paper towels (if this step is missed, your chicken won't get crispy) and season with 1 TBSP kosher salt, pepper, any herbs. Brush with olive oil.
Scatter lemon slices, onions and garlic on the bottom of oven and stovetop safe dish. I prefer using a large skillet or Dutch oven for this dish. Place chicken on top.
Bake at 450 for about 40-50 minutes. After 30 minutes pour the chicken stock into the pan (not over the chicken.) Continue baking the chicken until the internal temperature reaches 165 for the breast and 175 for the thigh. Remove chicken to a plate and let it rest. You can also broil the chicken if you want it even crispier.
While the chicken is resting, place your skillet on the stove top over medium heat. Let it reduce for a minute or two. Add 1 tablespoon of cold butter and soy sauce, and stir vigorously with a wooden spoon to emulsify and thicken you sauce.
Serve carved chicken pieces on top of your delicious lemony sauce and enjoy! Garnish with fresh herbs, if desired.
Ingredients
Directions
Preheat the oven to 450. Move the oven rack to the upper third of the oven.
Butterfly chicken by removing the spine with a sharp chef's knife. Dry the skin of the chicken with paper towels (if this step is missed, your chicken won't get crispy) and season with 1 TBSP kosher salt, pepper, any herbs. Brush with olive oil.
Scatter lemon slices, onions and garlic on the bottom of oven and stovetop safe dish. I prefer using a large skillet or Dutch oven for this dish. Place chicken on top.
Bake at 450 for about 40-50 minutes. After 30 minutes pour the chicken stock into the pan (not over the chicken.) Continue baking the chicken until the internal temperature reaches 165 for the breast and 175 for the thigh. Remove chicken to a plate and let it rest. You can also broil the chicken if you want it even crispier.
While the chicken is resting, place your skillet on the stove top over medium heat. Let it reduce for a minute or two. Add 1 tablespoon of cold butter and soy sauce, and stir vigorously with a wooden spoon to emulsify and thicken you sauce.
Serve carved chicken pieces on top of your delicious lemony sauce and enjoy! Garnish with fresh herbs, if desired.
