Spatchcocked Lemon Pepper Chicken

Steps

1. Heat the oven to 450°F. Set a wire rack inside a rimmed sheet pan.
   450°F
2. Set the chicken breast side down on a cutting board with the neck end away from you.
3. Cut along both sides of the backbone with kitchen shears and lift it out. Save it in the freezer for broth.
4. Flip the chicken breast side up, spread the legs out and press firmly on the breastbone with the heel of your hand until it cracks and the bird lies flat.
5. Pat the chicken very dry with paper towels.
6. Stir the lemon zest, salt, pepper, garlic powder and onion powder together in a small bowl.
7. Rub the oil all over the chicken, then sprinkle the seasoning evenly over both sides.
8. Lay the chicken skin side up on the rack and tuck the wing tips under the breast.
9. Roast (how to roast)

   Roast Cook food uncovered in a hot oven so the outside browns while the inside cooks through. 1. Heat the oven fully before the food goes in, usually 400 to 450°F for vegetables.2. Toss vegetables with oil and salt; dry and season meat.3. Spread everything out on a sheet pan or in a roasting pan with room around each piece.4. Roast, turning vegetables once halfway, until browned at the edges.5. For meat, check the center with a thermometer. Done when: Vegetables are browned at the edges and tender in the middle; meat reaches its safe temperature. Safety: Use dry oven mitts (wet ones pass heat straight through) and tilt hot pans away from you to avoid the fat and steam.How to roast meat and vegetables: mistakes to avoid

   until the skin is browned and a thermometer reads 165°F (74°C) in the thickest part of the breast and thigh. Start checking at 35 minutes.
   165°F⏱ Roast: 45 min
10. Let the chicken rest on the rack before cutting it.
    ⏱ Rest: 10 min
11. Cut the chicken into pieces and squeeze the lemon wedges over the top.

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Tips

• Line the sheet pan with foil under the rack for easy cleanup.
• Tuck a few halved small potatoes on the pan around the rack edges for a built-in side.
• Use a separate cutting board for raw poultry, and wash hands, boards and knives in hot soapy water after handling it. Don't rinse raw chicken; it only spreads germs around the sink.

Storage

Refrigerate in an airtight container within 2 hours, up to 3 days. Reheat until hot all the way through (165°F).

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: lemons (December to April).