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Ahuva Gottdiener of Homegrown Kosher is here to show Naomi how to spatchcock a chicken—and explain the magic that makes it the best way to roast a chicken! Add in some fresh herbs and vegetables and you have an easy, delicious, and beautiful full meal on the table all in one go! Get the recipe: Spatchcock Roasted Lemon Herb Chicken 1 Whole chicken, spatchcocked 1 pound tiny baby potatoes (or 1 pound regular baby potatoes cut into 1/2-inch to 3/4-inch pieces) 1 pound real baby carrots (NOT baby cut carrots) cut if necessary so no part is more than 1/2 inch thick 7 shallots, quartered 1/3 cup minced parsley 10 sprigs thyme, 5 left whole, leaves removed from 5 6 whole peeled cloves garlic, smashed zest of 1 lemon 4 tablespoons olive oil, divided kosher salt freshly ground black pepper Get the full recipe for Spatchcock Roasted Lemon Herb Chicken with New Potatoes, Carrots, and Shallots! For more with Naomi, watch Sunny Side Up!
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