Mastering the E Series Oven

Spatchcock Chicken

By ﬂ attening the bird, it cooks more quickly and evenly, leading

to deliciously crisp and golden-brown skin.

INGREDIENTS

– 1 (3–4 pound) chicken, rinsed, dried, and backbone removed

– 2 whole lemons, cut into 4 slices each

For the rub

– 2 tablespoons olive oil

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– ½ teaspoon black pepper

– 1 teaspoon kosher salt

– 1 tablespoon fresh rosemary, chopped

– 1 tablespoon fresh thyme, chopped

– Zest of 1 lemon

PREPARATION METHOD

1. In a small bowl, combine rub ingredients. 2. Coat the chicken with

the spice and herb rub, front and back, and under the skin on the thighs

and breasts. 3. Arrange the lemon slices on the bottom of an oven-safe

cast iron or roasting pan. 4. Place the chicken, breast side up, in the pan.

5. Insert the probe into the thickest part of the thigh. 6. Place the pan

into the oven and plug the probe into the receptacle. 7. Set the oven to

Gourmet Mode and choose Meat, Poultry, Whole Bird, Under 12, and

Unbrined. The oven will cook the chicken on Convection Roast until the

probe alert indicates it has reached the internal temperature of 180°F.

8. Remove from the oven and let rest for 5 minutes before carving.

MAKES RACK POSITION COOK TIME

6 SERVINGS 3 45 MINUTES

MODES Gourmet

BEFORE YOU START

Remove the backbone by cutting through the

rib bones with a kitchen shears. Turn the

chicken breast side up and push down to flatten.