Simple Way to Prepare Ultimate Lee's Spatchcocked Chicken & Roasted Veggies Easy

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We hope you got benefit from reading it, now let's go back to lee's spatchcocked chicken & roasted veggies recipe. You can cook lee's spatchcocked chicken & roasted veggies using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Lee's Spatchcocked Chicken & Roasted Veggies:

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

Steps to make Lee's Spatchcocked Chicken & Roasted Veggies:

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..

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