letsmakebreakfast

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If you don't know how to spatch cock a hen heres a simple prep!

Here's how you can spatchcock a hen:

Place the hen breast-side down on a clean cutting board.

Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it. Start from the tail end and cut all the way up to the neck.

Once the backbone is removed, flip the hen over and press down firmly on the breastbone to flatten the bird.

Tuck the wingtips behind the back of the hen to prevent them from burning during cooking.

Your hen is now spatchcocked and ready to be seasoned and cooked according to your recipe.

Spatchcocking helps the hen cook more evenly and allows for quicker cooking times. Enjoy preparing your spatchcocked hen with thyme and rosemary!

SPATCHCOCKED HEN WITH THYME AND ROSEMARY

Another day another one of my favorite recipes!

Today is a delicious spatchcocked hen with thyme and rosemary so juicy and flavorful perfect with some mashed potatoes and asparagus, yum.

spatchcocked hen with thyme and rosemary:

Ingredients:

1 spatchcocked hen

2 tablespoons of fresh thyme leaves

2 tablespoons of fresh rosemary leaves

4 cloves of garlic, minced

2 tablespoons of olive oil

Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C).

In a small bowl, mix together the thyme, rosemary, garlic, olive oil, salt, and pepper.

Place the spatchcocked hen on a baking sheet lined with parchment paper.

Rub the herb mixture all over the hen, making sure to coat it evenly.

Roast the hen in the preheated oven for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.

Remove the hen from the oven and let it rest for a few minutes before serving.

Enjoy your delicious spatchcocked hen with thyme and rosemary!

Feel free to adjust the seasoning and cooking time according to your preferences, I usually marinade the chicken with spices olive oil and lemon for at least an hour. Thanks for reading, Enjoy your meal! Follow or like the post to save for later!

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gyoza 4 life

[letsmakebreakfast]

SPATCHCOCKED HEN WITH THYME AND ROSEMARY

Another day another one of my favorite recipes!

Today is a delicious spatchcocked hen with thyme and rosemary so juicy and flavorful perfect with some mashed potatoes and asparagus, yum.

spatchcocked hen with thyme and rosemary:

Ingredients:

1 spatchcocked hen

2 tablespoons of fresh thyme leaves

2 tablespoons of fresh rosemary leaves

4 cloves of garlic, minced

2 tablespoons of olive oil

Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C).

In a small bowl, mix together the thyme, rosemary, garlic, olive oil, salt, and pepper.

Place the spatchcocked hen on a baking sheet lined with parchment paper.

Rub the herb mixture all over the hen, making sure to coat it evenly.

Roast the hen in the preheated oven for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.

Remove the hen from the oven and let it rest for a few minutes before serving.

Enjoy your delicious spatchcocked hen with thyme and rosemary!

Feel free to adjust the seasoning and cooking time according to your preferences, I usually marinade the chicken with spices olive oil and lemon for at least an hour. Thanks for reading, Enjoy your meal! Follow or like the post to save for later!

[letsmakebreakfast]

Fresh Thyme and Rosemary

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My 1st post will be my favorite recipe!

LEMON CHICKEN PICCATA

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper to taste

1/2 cup all-purpose flour

2 tablespoons olive oil

4 tablespoons unsalted butter

1/2 cup chicken broth

1/4 cup fresh lemon juice

1/4 cup capers, drained

1/4 cup chopped fresh parsley

Instructions:

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness. Season both sides with salt and pepper.

Dredge the chicken breasts in flour, shaking off any excess.

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.

Add the chicken breasts to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Stir in the remaining 2 tablespoons of butter until melted and the sauce has thickened slightly.

Return the chicken to the skillet and spoon the sauce over the top. Cook for another 2-3 minutes to heat the chicken through.

Sprinkle with chopped parsley before serving.

Serve the lemon chicken piccata hot, over pasta and additional lemon slices if desired.

Simple recipe one of my favorites, enjoy your Lemon Chicken Piccata!