FLAT ROAST CHICKEN
Try this recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a simple, family-friendly way to serve delicious roast chicken. It's just one of our many delicious chicken recipes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
- Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
- Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
- Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.
ROASTED FLATTENED CHICKEN
Roasted Flattened Chicken. A quick and easy way to roast chicken and keep it moist. Way better than rotisserie! Serve as part of a hot dinner or have cold cuts!
Provided by Lovefoodies
Categories Chicken
Time 1h10m
Number Of Ingredients 6
Steps:
- Cut through the whole chicken along the backbone and open it up and give it a good flattening with the palm of your hand.
- Marinate the chicken in the juice of 1 lemon, 1 tsp salt, 1/2 tsp pepper, 1 tbsp herbs du Provence and olive oil.
- Place in pan and cover very tightly with aluminum foil.
- Place in a pre-heated oven to 450 F for 1/2 hr, then uncover and roast at 400 F until juices run clear and it's golden. (You can add some sliced up potatoes and onions for a meal in a pan).
- Allow to rest for 10 minutes before carving. Serve with your favourite vegetables and potatoes!
Nutrition Facts : Calories 1567 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 526 milligrams cholesterol, Fat 95 grams fat, Fiber 1 grams fiber, Protein 164 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1 Chicken, Sodium 2820 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 61 grams unsaturated fat
FLATTENED PAN-ROASTED CHICKEN
Provided by Melissa d'Arabian : Food Network
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To prep the chicken:
- On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.
- In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.
SPICE RUBBED FLATTENED ROAST CHICKEN
This Moroccan-inspired roast chicken will become your new favourite Sunday night dinner. Making the whole meal in a roasting pan means you can just pop it in the oven and forget about it!
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
- Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
- Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
- Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
- Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
- Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 33.2 g, Cholesterol 101.6 mg, Fat 22.8 g, Fiber 6.4 g, Protein 30.8 g, SaturatedFat 7.8 g, Sodium 343 mg, Sugar 8.2 g
FLAT ROAST CHICKEN
Make and share this Flat Roast Chicken recipe from Food.com.
Provided by Brookelynne26
Categories Whole Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
- Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
- Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees, about 45 minutes or so. Transfer chicken to a cutting board and let stand 10 minutes.
- Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.
Nutrition Facts : Calories 896.7, Fat 72.2, SaturatedFat 20.6, Cholesterol 259.1, Sodium 228.6, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 57.5
PERFECT ROAST CHICKEN
The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
- In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
- Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
- Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
FLAT ROASTED CHICKEN RECIPE - (4/5)
Provided by SweetyBakes
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Using the kitchen shears, cut along both sides of the backbone to remove. Reserve it for broth. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to latten it. Pat it dry with paper towel. Salt and pepper generously both sides. 2 Heat a large ovenproof skillet such as a cast iron on high heat. Add 1 tablespoon of the olive oil and 1 tablespoon of the butter. Immediately add the chicken, skin side down. Allow to brown (without moving) for 3 minutes. Turn the chicken over, careful not to break the skin, and transfer the skillet to the oven. 3 The chicken is done when it is golden brown and cooked through, 40 to 45 minutes. An instant read thermometer inserted in the thickest part, not touching bone, should read 165 degrees F. Remove the chicken to a cutting board to rest for 10 minutes. Add 1 tablespoon of lemon juice and the remaining tablespoon of butter to the pan drippings and swirl around. 4 Meanwhile, whisk together the remaining 3 tablespoons of olive oil, 2 tablespoons of the lemon juice, the red pepper flakes, garlic, and a pinch of salt. Cut the chicken into pieces, drizzle with the fresh lemon sauce and pan sauce, and serve immediately.
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- Prepare the chicken by placing the chicken breast side down and use a pair of kitchen shears to cut along each side of the backbone to remove. The kitchen shears cut through the bones very easily.Flip the chicken over and give a gently press to finish flattening it out.
- Use paper towels to completely dry the skin of the chicken.Combine softened butter and lemon pepper seasoning together.Place a small amount of the butter mixture underneath the skin on the breast area. Use your fingers to gently slide the seasoned butter back under the skin and over the breast meat. Apply the rest of the seasoned butter mixture to all of the skin areas of the chicken.
- Add a tablespoon of vegetable oil to coat the bottom of a large cast iron skillet. If you don't have a skillet large enough to accommodate the flattened bird, feel free to use a roasting pan.
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