Popular
Latest From the Show
Clodagh McKenna’s Cinnamon-and-Honey Buttered Spatchcock Chicken…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 4-pound spatchcock chicken
- 1/4 cup butter, softened
- 2 teaspoons cinnamon
- 2 teaspoons runny honey
- Sea salt and freshly ground black pepper
- 2 pounds potatoes, peeled and cut into wedges
- 2 zucchini, cut into halves lengthways then into 1-inch pieces
- 1 tablespoon canola oil
- Zest and juice of 2 lemons
- 2 garlic cloves, peeled and left whole
Yield
Serves: 4
Preparation
Preheat the oven to 425°F.
Make the cinnamon-and-honey butter by placing the softened butter in a bowl and mixing in the cinnamon and honey using a spoon.
Turn the chicken skin-side up and use your fingers to gently separate the skin of the chicken from the breast and thigh meat to create pockets. Spoon half of the flavored butter underneath the skin of the chicken breast and wings using a spoon and spread it around evenly. Smear the rest of the cinnamon-and-honey butter over the skin of the chicken. Season with sea salt and freshly ground black pepper.
Place the potatoes and zucchini in a bowl, and pour in the canola oil, lemon juice and zest and garlic cloves, and season with sea salt and freshly ground black pepper. Toss well. Arrange the potatoes and zucchini on a baking sheet and pour any juices left in the bowl over the vegetables.
Place the spatchcock chicken on top of the vegetables and into the pre-heated oven for 45 minutes.
MORE:
8 Fresh and Delicious Recipes Featuring Zucchini
Zucchini and Corn Chili
Learn How to Spatchcock a Turkey
Cider-Soaked Spatchcock Turkey