Spatchcock Lemon Chicken & Veggies
Another great way to roast a chicken and veggies that will be sure to please everyone!
- 5 pound whole chicken
- 1/4 cup lemon juice
- 2 tbsp avocado oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 381 grams broccoli florets
- 301 grams asparagus (1 bushel)
- 391 grams summer squash (1 zucchini, 1 yellow squash)
- 10 tbsp avocado oil
- salt & pepper to taste
Clean and dry chicken. Cut out backbone with kitchen shears. Pressing on the breast bone, push down to snap the bone so the chicken lays flat. Place chicken in a roasting pan, breast side up. Combine lemon juice and avocado oil. Pour over chicken and make sure everywhere gets coated evenly. Sprinkle garlic powder, salt, pepper and thyme. Bake at 400 degrees for 30 minutes. Check temperature and cover with aluminum foil.Dice up vegetables into evenly sized pieces. Drizzle avocado oil, salt and pepper over veggies. Mix well and roast at 400 degrees for 25-30 minutes.Remove foil and let skin crisp up. Watch carefully. Enjoy!