Spatchcock Roasted Chicken Piccata with Jammy Shallots & Lemons

Chicken piccata is one of my favorites but it’s made even better with a whole roasted chicken, jammy shallots & lemons

This is a one pan situation that’s packed with so much flavor. I highly recommend using meyer lemons for this if you can find them but regular lemons will work too! They cook down into tender, sweet, lemony bites that pair perfectly with the chicken. We use a few tricks here to amplify a simple roast chicken into a show-stopping dinner! The “boiling water trick” as I call it works wonderfully to ensure your chicken has thin, crispy skin that cooks up evenly. Serve with crusty bread and something to catch all the sauce like mashed potatoes or orzo.

Yield: 3-4

Author: Erika Turk

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Spatchcock Roasted Chicken Piccata with Jammy Shallots & Lemons

Chicken piccata made even better with a whole roasted spatchcocked chicken with crispy skin & jammy shallots & lemons.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

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Ingredients

• 1 whole chicken, spatchcocked and flattened
• salt
• 4 lemons, divided
• 3-4 shallots, quartered
• 6 T salted butter, cut into pats and divided
• 3 T capers, drained
• 1.5 cup white wine
• 1/2 cup chicken stock or broth
• fresh parsley to garnish

Instructions

1. Preheat oven to 400º.
2. Place chicken skin side up on a wire rack over the sink. Pour boiling water over the skin of the chicken until it stops contracting.
3. Dry chicken and season generously with salt.
4. In a large oven proof skillet, braiser or dutch oven combine 2 lemons sliced into thin rounds, 3-4 quarted shallots, 4 tablespoons of butter, 3 tablespoons of capers, 1.5 cups white wine, 1/2 cup chicken stock, and a pinch of salt.
5. Place chicken, skin side up, into braiser over the lemon shallot mixture.
6. Bake at 400º until the breast registers 165º with a thermometer, about 45-60 minutes.
7. Remove pan from oven. Remove chicken to a cutting board or sheet pan to rest.
8. Place pan on the stove and heat over medium high heat, stirring regularly, until slightly thick/reduced and lemons and shallots become very tender, about 10 minutes.
9. Add in 2 tablespoons reserved butter, the juice of 2 lemons and stir until the butter is melted. Taste for seasoning and add salt if necessary.
10. Carve up chicken and serve with lots of sauce. Garnish with fresh parsley if desired.

Notes

Anytime I have to use stock for a recipe I am using Better than Bouillon. Anytime I mention white wine I mean something dry like a sauvignon blanc.

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