ミシェル・クワンのインスタグラム(michellewkwan) - 5月4日 04時26分

Sharing my secret go-to chicken dinner. It only takes 5 mins to prep and it’s sure to impress - looks like you slaved away for hours in the kitchen (minus the hours 🙆🏻‍♀️). Today’s ingredients for a skillet-roasted lemon butter rosemary chicken (but it’s so easy to modify):
One whole spatchcocked chicken (simply butterflying a chicken by removing the spine, sometimes you can get it done by the grocery store). 1/2 lemon juice
1/2 c of butter melted
2 springs of rosemary (you can also use 2 tsp of dried rosemary)
1 teaspoon of salt and pepper (depending on taste)
4 red potatoes cut in 1 inch cubes
1 yellow onion
Preheat oven to 425 degrees. Spatchcock chicken with kitchen shears. Melt butter in skillet and pour in bowl or measuring cup. Chop potatoes and onion, finely chop rosemary and mix salt/pepper to butter. Place spatchcock chicken in skillet, chopped potatoes and onion into skillet. Drizzle chicken and veggies with butter mixture and top it off with rosemary. Add a bit more pepper and salt to finish it off.
Roast for 45 mins to 1 hour until golden brown. You can also open oven 10 mins before it’s done and use turkey baster to add a little butter/juice on top. Let it cool for 10 mins before carving.

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