Spatchcock Chicken With Pimento Chimichurri Recipes
ROASTED SPATCHCOCK CHICKEN
When you have a famous chef for a dad, you learn how to enjoy good food early on - and if you're Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don't expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they're not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. "We want to show people of all ages that you can cook delicious things," Madeline says.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper.
- Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
- Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.
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- Add all chimichurri ingredients to a food processor and pulse until leaves are chopped into about 1/8" pieces (or desired size). Set aside.
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- Preheat barbecue to 400. In a food processor, pulse cilantro, parsley, olive oil, oregano, red win vinegar, garlic, salt, pepper and cumin, until blended. store in the refrigerator until ready to use.
- To prepare chicken, Pat dry, then turn over so the breasts are against the cutting board. With a cleaver or sharp cooking shears, cut along the backbone along both sides, then remove. Turn the bird over and firmly press down on the breasts to split it open.
- spoon in a few spoonfuls of chimichurri under the skin of the chicken breast. Then rub on the outside of the bird . Place chicken on barbecue and close the lid. Let cook until internal temperature of thighs and breast are 165. Let rest for about 5 minutes before cutting. Enjoy!
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