🔥 🐔 CRISPY SKIN SECRETS! Lemon-Sumac Spatchcock Chicken | EASY & FAST! 🔥🍗

sumac

💰Cheaper: lemon zest

Lemon zest adds acidity and brightness, similar to sumac.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

fresh herbs

💰Cheaper: dried herbs

Dried herbs provide flavor at a lower cost.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a cost-effective alternative to butter.

Welcome to the cooking show and introduction of the dish.

Explain what spatchcocking means and its benefits.

Show the chicken and mention it's a hala chicken from the hala meat section.

Wash the chicken well before preparation.

List the ingredients: extra virgin olive oil, lemons, rosemary, dry bay leaf, onion or shallots, sumac, garlic, bird's eye red peppers, and baby potatoes.

Demonstrate how to spatchcock the chicken using kitchen shears, cutting alongside the backbone.

Mention saving the backbone for chicken stock.

Pat the chicken dry to ensure crispy skin.

Create pockets in the chicken for flavor infusion.

Juice a lemon and let it sit for a moment.

Prepare the cooking tray by covering it with foil for easy cleanup.

Salt the chicken with lemon juice and add black pepper, letting it brine.

Slice the onion and spread it on the prepared tray.

Smash and add garlic to the tray.

Add bay leaves and a bed of rosemary to the tray.

Slice lemons and distribute them on the tray for infusion during roasting.

Preheat the oven to 425°F (220°C).

Add sumac to the chicken as a rub, along with more salt and pepper.

Massage the rub into the chicken thoroughly with hands.

Transfer the chicken onto the rack in the tray, ensuring it is well seasoned.

Drizzle a little olive oil over the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens