Meka's Pantry Rosemary Lemon Chicken!

Let's make this delicious, juicy, rosemary lemon chicken seasoned entirely with Mika's Pantry Chicken Blend. Spatchcocking is basically butterflying a chicken. It can seem very intimidating, but let me show you an easy way to do it. And you're going to use a pair of kitchen shears. have your chicken here you're going to turn it over on its tummy and you have the back showing all you're going to do is start from the tail and you're just going to slice right up through the thighs all the way up make sure you have a sharp pair of scissors you're just going to cut removing the backbone as you're cutting see you're going to do the same with the opposite side and you can start from the top if you want and go down you're going to cut right across the thigh bone this does take a little effort cut away any excess skin and there you go you have successfully removed the backbone turn your bird over tuck the wings behind we have to crack the breastbone this is going to be slippery so I like to use a paper towel put it on there and just put your whole weight on there turn the thighs out you have just successfully spatchcocked your chicken we are going to start with a little olive oil sprinkle the top with olive oil this acts as a binder for the seasoning. Just massage it in. I'm going to take your Mika's Pantry Chicken Seasoning and you are going to generously season the bird. I always use one hand for seasoning, the other hand for rubbing it in. This seasoning has everything you need. You don't need to add anything additional, but we are going to use some lemon and some fresh herbs to brighten it up. So you wanna make sure that it's totally covered on both sides. Yes, both sides. So I'm using approximately two tablespoons of the Mika's Pantry's chicken blend. It smells so good. We're going to transfer the bird to a cooking rack. Take it, pick it up. Now I have a rack on top of this pan so all the juices can fall down and then we can baste the chicken with its juices. I am going to slice about one third of the lemon and I am going to sprinkle some of this lemon juice directly on the chicken. We are going to put this chicken in the oven at 375 for about 25 minutes. While the chicken is in the oven, we are going to chop our rosemary. going to start with two sprigs of rosemary. They smell delicious. We want to get the leaves off. We're going to just pull the opposite way and that's an easy way to get all of your leaves off. You want to see that again? Here's the sprig. You're going to start at the top. Hold it and just pull the opposite way and all of your leaves come off. Pick the remaining leaves off i'm going to put these in a ball just scrunch it really really tightly take your knife and just slice do it one more time and there we are the lemon that we had left over we're going to slice okay i have about five slices and we are going to top our chicken with this when it's about three quarters of the way done i pulled the chicken out of the oven for a little bit i am going to just pour the juices off you see all the juices that are coming out, yes that's what we want okay i'm just going to take a spoon, just put the juices right back on it, beautiful then i am going to take our fresh herbs, our rosemary and just sprinkle a little rosemary on here, you don't want to put the herbs in too soon because they will burn, i'm going to take the lemon pieces and just lay the lemon pieces on the chicken like such, going to drizzle with just a little bit more olive oil, not a lot, just a nice little drizzle, we are going to put this back in the oven for 20 more minutes, this is what our chicken is looking like after about 35 minutes in the oven for the last five minutes you are going to put this in the oven on broil so the skin can get nice and crispy, and here we have it, a beautiful spatchcock chicken seasoned with Mika's Pantry chicken blend