Rachael Ray: Cinnamon & Honey Buttered Spatchcock Chicken

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Rachael Ray: Clodagh McKenna’s Cinnamon & Honey Buttered Spatchcock Chicken On Lemon Potatoes & Zucchini

After showing viewers how she likes to prepare a beautiful stuffed Pork Loin, Clodagh McKenna, often referred to as “the Irish Rachael Ray,” had yet another one-pan dinner recipe to share. Spatchcock chicken is a must for a tasty meal because spatchcocking a chicken allows you to cook it much faster. With her chicken, Clodagh made Cinnamon and Honey Buttered Spatchock Chicken on Lemon Potatoes and Zucchini. While I could listen to Clodagh’s Irish accent all day long, it’s truly such an enjoyable experience to watch her transform simple ingredients into a beautiful meal anyone can prepare.

To get the recipe, click next page.

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Rachael Ray: Cinnamon & Honey Buttered Spatchcock Chicken On Lemon Potatoes & Zucchini Recipe Ingredients

Rachael Ray: Cinnamon & Honey Buttered Spatchcock Chicken

Clodagh McKenna’s Cinnamon and Honey Buttered Spatchcock Chicken on Lemon Potatoes and Zucchini is so good and surprisingly easy to make! (joyosity / Flickr)

  • 1/4 C butter – softened
  • 2 tsp runny honey
  • 2 lbs potatoes  – peeled, cut into wedges
  • 1 tbsp canola oil
  • 2 garlic cloves – peeled, left whole
  • 1 4-lb spatchcock chicken
  • 2 tsp cinnamon
  • sea salt and freshly ground black pepper
  • 2 zucchini – cut into halves lengthwise, then into 1-inch pieces
  • zest and juice of 2 lemons

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Rachael Ray: Cinnamon & Honey Buttered Spatchcock Chicken On Lemon Potatoes & Zucchini Recipe Directions

  1. Preheat the oven to 425 degrees
  2. Make the cinnamon-and-honey butter by putting the softened butter in a bowl and mixing in the cinnamon and honey using a spoon
  3. Turn the chicken skin-side up and use your fingers to carefully separate the skin of the chicken from the breast and thigh meat to make pockets
  4. Spoon half the flavored butter underneath the skin of the meat, then use a spoon to spread it evenly
  5. Spread the rest of the butter over the skin of the chicken
  6. Season with salt and pepper
  7. Put the potatoes and zucchini in a bowl, then pour in the canola oil, lemon zest and juice, and garlic cloves
  8. Season with salt and pepper, then toss again
  9. Arrange the potatoes and zucchini on a baking sheet, then pour any juice that’s left over the veggies
  10. Put the spatchcock chicken on top of the vegetables, then put into the oven to 45 minutes

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