Spatchcocked Chickenhttps://www.penzeys.com/shop/recipes/spatchcocked-chicken/Anne Halligan writes, "A few years ago, the Penzeys catalog had a recipe for Spatchcocked Turkey. My mother used to cut the backbone out of a chicken before roasting it, but I never knew there was a word for that!"1 roasting chicken, about 3-4 lbs.2 onions, sliced3-4 cloves garlic (or 1 tsp. PENZEYS MINCED GARLIC)6-8 carrots, peeled and split lengthwise6-8 potatoes, peeled if desired and quartered1 small bulb fresh fennel, thinly sliced (optional—usually found by the celery in the produce department)2 sweet potatoes, peeled and quartered (optional)1-2 TB. olive oil, divided2-3 tsp. NORTHWOODS SEASONING1 lemon, cut in half1-2 tsp. chicken seasoning of your choice: SINGAPORE SEASONING, NORTHWOODS, MURAL OF FLAVOR or FORWARD! are all great
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