Spatchcocked Perfect Chicken with Lemony Pan Gravy
Serving Size:
10-12
 
Ingredients
  • ¼ cup plus 1 ½  tsp. Dale’s Perfect Chicken Savory seasoning blend, divided
  • 2 tsp. dried thyme
  • 2, 3 ½ – 4 lb. whole, spatchcocked chickens (many stores sell them already butchered/spatchcocked to remove the backbone and flattened)
  • 8 Tbsp. unsalted butter, softened
  • 2 large lemons, zested and juiced
  • 1 medium shallot, finely minced (1 ½ Tbsp.)
  • 2 Tbsp. all purpose flour
  • 1 ½ cups low sodium chicken broth
  • ½ cup heavy cream
  • ¼ cup chopped parsley
  • 2 tsp. Chopped fresh thyme leaves and tender stems
  • Salt and pepper to taste

 

Directions
  1. In a small bowl, combine ¼ cup Dale’s Perfect Chicken Savory seasoning blend and dried thyme; stir to blend.
  2. Place a large baking rack inside a large rimmed baking sheet, lightly spray rack with cooking spray. Place spatchcocked chickens, breast side up, side by side on prepared rack, allowing at least an inch between both chickens.
  3. Evenly season both chickens on all sides with the seasoning mixture. Use your hands to gently loosen the skin over the breast meat, creating a pocket to sprinkle seasoning mixture over the breast meat under the skin without removing the skin. Place the chickens on the baking sheet in your refrigerator overnight (best)  or for at least 4-6 hours, uncovered, to dry brine the chickens.
  4. When ready to roast the chickens, remove the baking sheet from your refrigerator while your oven preheats to 425°F. Place the oven rack in the middle position. 
  5. In a small bowl, combine the softened butter, 1 teaspoon Dale’s Perfect Chicken Savory seasoning blend, and 2 teaspoons lemon zest; stir to blend. Use your hands to rub butter mixture all over the chickens evenly, including underneath the skin on the chicken breast meat. 
  6. Place prepared chickens on the rack on rimmed baking sheet into oven and roast for 35-45 minutes, or until a thermometer placed into the thickest part of the thighs registers 165°F. To achieve even browning, rotate the baking sheet halfway through cooking time. 
  7. When chickens are done, remove from oven and allow to rest on a cutting board while you make the gravy.
  8. Once the baking sheet is slightly cooled, use a spatula to gently loosen any browned bits on the surface, and scrape/drain the cooking juices from the baking sheet into a measuring cup. Use a spoon to skim the fat from the surface of the drippings and use 2 tablespoons of the fat placed in a saucepan to start the gravy. Discard the rest of the fat and retain the remaining juices.
  9. Heat the 2 tablespoons of chicken fat over medium high heat. Add the chopped shallot to the saucepan and cook 1-2 minutes or until shallots are slightly tender. Stir in the flour, incorporating it into the shallot mixture until there are no dry parts visible. 
  10. Use a whisk to blend the chicken broth into the flour mixture in the saucepan, whisking until everything is well combined. Add retained chicken cooking juices, 2 tablespoons of lemon juice, heavy cream, parsley and thyme; whisk to blend and allow mixture to come to a boil and thicken slightly. Once gravy is thickened to desired consistency, add remaining ½ teaspoon of Dale’s Perfect Chicken Savory seasoning blend and any additional lemon juice to taste. Serve gravy with roasted chickens. Enjoy!