Spatchcock Chicken With Paprika And Olive Oil Bonnie Stern Recipes

SPATCHCOCK CHICKEN RECIPE IN THE OVEN

Steps:

• Preheat the oven to 450 degrees F (232 degrees C). Place an oven safe rack over a baking sheet.
• If possible, let the chicken rest at room temperature for 30 minutes before roasting. (This will ensure more even cooking.)
• Place the chicken onto a cutting board, breast side down. Use kitchen shears to cut away the spine. (You can discard it or use it to make gravy.)
• Use your hands to open up the chicken like a book, then flip it over, open side down. Use the heel of your hand to push down on the chicken breast, which will crush the breast bone and allow the chicken to lay flat.
• Transfer the butterflied chicken to the rack over the baking sheet, breast side up.
• To make compound butter, mash together butter, parsley, Italian seasoning, and crushed garlic.
• Run your hands under the chicken skin on the breast and legs to separate it from the chicken underneath. Place dollops of compound butter all over underneath the skin and then press down over the skin to spread around underneath.
• Drizzle olive oil over the chicken, over the skin. Sprinkle with sea salt, paprika, and black pepper.
• Roast in the oven for 40-50 minutes, until a thermometer in the thickest part of the breast reaches 160 degrees F (71 degrees C). (Temperature will rise about 5 degrees while resting.)
• Remove chicken from the oven and let it rest for 10-15 minutes before cutting into it.

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
• Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
• Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
• Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

SPATCHCOCK BARBECUE CHICKEN

Steps:

• Mix together the oil, paprika, garlic, lemon zest and salt and pepper. Brush this all over the skin of the spatchcock chicken and leave in the fridge for 30 mins to marinate.
• To cook on a barbecue: cook for 5 mins each side in the centre, then draw aside to the edges to cook on a gentler heat. Turn regularly. Baste in between with beer or water. To check that it's cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.
• Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions, drizzle over lemon juice and seasoning, plus a little oil and pinches of paprika. Serve with the lemon quarters.