Lemony Spatchcocked Chicken with Butter Lettuce Salad & Corn Zucchini Pie

Lemony Spatchcocked Chicken with Butter Lettuce Salad & Corn Zucchini Pie

(inspired by Ina Garten & Pinch of Yum)

This lemony spatchcocked chicken is a nod to Ina Garten’s easy, bright style — roasted over slices of lemon with lots of thyme and finished with a splash of white wine.

I served it with a light butter lettuce salad with shallot vinaigrette, a cozy corn and zucchini pie, and warm biscuits (or a baguette) with jam.

The whole meal feels fresh, effortless, and comforting — and you can easily swap in your favorite veggies, cheeses, and sides based on what you’re craving.

Ingredients:

For the Lemony Spatchcocked Chicken:

• 1 whole chicken (3½–4½ pounds), spatchcocked (backbone removed and flattened)

• 2–3 lemons, sliced into rounds

• 4–6 sprigs fresh thyme (or 1 teaspoon dried thyme)

• Olive oil

• Kosher salt and black pepper

• ¾ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)

For the Butter Lettuce Salad:

• 1–2 heads butter lettuce, washed and torn into pieces

• 1 shallot, finely minced

• 1 tablespoon Dijon mustard

• 2 tablespoons white wine vinegar

• ¼ cup olive oil

• Salt and pepper, to taste

For the Corn & Zucchini Pie:

(adapted from Pinch of Yum)

Ingredients:

• 4 tablespoons butter

• ½ yellow onion, diced (I didn’t have so I added some dried onion flakes)

• 2 ears sweet corn, kernels cut off (or about 1½ cups frozen corn)

• 2 large zucchini, very thinly sliced (about 4 cups)

• 8 ounces sliced mushrooms

• 1 tablespoon dried basil

• 1 teaspoon dried oregano

• ½ teaspoon salt

• 12 ounces shredded cheese
  (original uses mozzarella and Swiss; I substituted with Parmesan and it was amazing)

• 4 eggs, beaten

For Serving:

• Warm biscuits or a crusty baguette

• Good quality jam (like strawberry, apricot, or raspberry)

Instructions:

1. Make the Spatchcocked Chicken:

1. Preheat the oven to 425°F.

2. Arrange the lemon slices in a single layer on a roasting pan or baking sheet.

3. Place the spatchcocked chicken on top of the lemons, skin-side up.
   Tuck thyme sprigs around the chicken.

4. Drizzle the chicken generously with olive oil and season well with kosher salt and pepper.

5. Roast for 30 minutes, then pour the white wine into the pan around (not over) the chicken.

6. Roast another 10–15 minutes, until the chicken skin is crispy and the internal temperature reaches 165°F.

7. Let the chicken rest for 10 minutes before carving.

2. Make the Butter Lettuce Salad:

1. In a small bowl, whisk together the shallot, Dijon mustard, white wine vinegar, olive oil, and a big pinch of salt and pepper.

2. Toss the butter lettuce lightly with the vinaigrette right before serving.

3. Make the Pinch of Yum’s Sweet Corn & Zucchini Pie:

Instructions:

1. Preheat the oven to 375°F.

2. In a large, deep skillet, melt the butter over medium-high heat.
   Add the diced onion and sauté for 2–3 minutes until soft.

3. Add the zucchini, corn, and mushrooms to the skillet. Cook for 7–10 minutes, stirring occasionally, until the veggies are tender and most of the liquid has cooked off.

4. Stir in the basil, oregano, and salt.

5. Remove from heat and let the mixture cool slightly (so you don’t scramble the eggs).

6. In a large bowl, mix the beaten eggs with the shredded cheese.

7. Add the slightly cooled veggie mixture to the bowl and stir to combine evenly.

8. Pour the mixture into a greased 9-inch pie dish or baking pan.

9. Bake for 20–25 minutes, or until set in the center and golden around the edges.

10. Let cool for a few minutes before slicing and serving.

4. Serve:

• Plate the spatchcocked chicken with a few roasted lemon slices.

• Add a big scoop of corn and zucchini pie.

• Toss the salad fresh before serving.

• Pass around biscuits or baguette with a little dish of jam.

Final Notes:

• Feel free to customize the corn and zucchini pie — swap in spinach, bell peppers, or even fresh herbs if you’re feeling it.

• Parmesan gives a slightly saltier bite compared to mozzarella but works beautifully.

• If you want even crispier chicken skin, broil it for the last 2–3 minutes, keeping a close eye!

• This is a full, beautiful meal that feels breezy but elegant — perfect for dinner parties or just a cozy evening in.