Multicooker Heb-Lemon Spatchcocked Chicken


1 (4 to 5 lb.) whole chicken, spatchcocked (backbone removed)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 lemon, cut into wheels
4 rosemary sprigs
100% oil cooking spray


Fill steel pot with about 8 inches of water (exact amount is not important, you just need to be able to fully submerge the chicken).

Press “Sous Vide” button once and use Up and Down arrow buttons to adjust temperature to 155°F. Press “Sous Vide” button again and use Up or Down arrow buttons to adjust the time to 5 hours.  

Season chicken with salt and pepper. Add to a gallon-sized resealable freezer bag along with lemon wheels and rosemary sprigs. Remove as much air as possible from bag and seal.  

When water reaches correct temperature, lower bag into pot..  

When time elapses, use tongs to carefully remove the bag from water. Transfer chicken to a sheet pan and pat dry with clean paper towels.  

Preheat oven to broil. Spray chicken with cooking spray.  

Broil chicken for4 to 5 minutes, until skin is golden brown and crispy, keeping a very close eye on it to ensure it does not burn.  

Allow chicken to rest for several minutes before carving.