SPATCHCOCK CHICKEN
Spatchcock Chicken is so easy to make, and turns out juicy and tender!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Toss potatoes with olive oil and seasonings.
- Remove neck and giblets from the cavity if they are included.
- Place chicken on a sturdy surface, breast side down so the backbone is facing up. Using poultry shears, cut along each side of the back bone to remove it completely (reserve the bone for broth or gravy if desired).
- Flip the chicken over so the breast side is up. Using your palms, press on the breast bone to flatten it. You should hear it crack as it flattens. Fold the wing tips under the chicken.
- Arrange on a large rimmed baking sheet and brush with olive oil. Sprinkle generously with seasoning. Arrange vegetables around the pan if using.
- Roast the chicken for 45-50 minutes or until it reaches 165°F.
- Remove from the oven and loosely tent with foil. Rest at least 15 minutes before carving.
Nutrition Facts : Calories 762 kcal, Carbohydrate 52 g, Protein 41 g, Fat 43 g, SaturatedFat 10 g, Cholesterol 143 mg, Sodium 152 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
ROASTED SPATCHCOCKED CHICKEN WITH POTATOES
There is absolutely nothing better than a perfectly roasted chicken. Wouldn't you agree? Perfect juicy meat and crunchy skin... Thanks to my father and his visit this past weekend, I have learned a new method for roasting a hen -- spatchcocking!
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray.
- Layer sweet potatoes, potatoes, and onion slices in the bottom of the broiler pan.
- Place chicken, breast side down, on a work surface. Cut along both sides of the backbone with kitchen shears from top to bottom; remove backbone. Flip chicken and splay it open. Press firmly onto breasts with your hands to break the breast-bone.
- Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top.
- Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
- Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 33.8 g, Cholesterol 80.8 mg, Fat 18.9 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 4.6 g, Sodium 160.9 mg, Sugar 5.6 g
SPICE-RUBBED SPATCHCOCKED CHICKEN
A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren't up for spatchcocking your own bird, you can ask your butcher to do it for you.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 3h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
- In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
- Heat oven to 425 degrees. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
- Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 28 grams, Carbohydrate 4 grams, Fat 44 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 13 grams, Sodium 1000 milligrams, Sugar 2 grams, TransFat 0 grams
CHILLI, GARLIC & OREGANO SPATCHCOCK CHICKEN WITH CHIPOTLE AïOLI
Take simple ingredients beyond the norm with this fabulous spicy, herby spatchcock chicken with chipotle aïoli. Serve with sweet potato wedges and salad
Provided by Diana Henry
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 12
Steps:
- To spatchcock the chicken, set the bird on your worktop, breast-side down, legs towards you. Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone. Remove the backbone and keep it for stock (freeze until you've gathered three or four). Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the heel of your hand. You'll feel it breaking and flattening under your hand. Remove any big globules of fat and neaten any ragged bits of skin. Now you have a spatchcocked bird.
- Using a pestle and mortar, pound the garlic to a purée with some sea salt flakes. Add the chilli, oregano, extra virgin olive oil and some pepper. Put the chicken in a dish or roasting tin that will fit in your fridge. Gently loosen the skin of the breast, pushing your fingers in between the skin and the flesh. Work your way under the skin, over the legs too, and spoon some of the garlic and herb mixture in under the skin, then spread it all over the chicken, on both sides. Cover with cling film and put in the fridge for a few hours.
- Mix the egg yolk, mustard and crushed garlic together in a bowl. Using electric beaters or a whisk, start gradually adding the oils in little drops. Make sure that each drop has been incorporated before you add the next. If your mixture splits, just start again with a new egg yolk, and gradually add the curdled mixture to it. Add the chipotle paste, lemon juice to taste and seasoning. Cover and keep in the fridge for up to 4 hrs.
- Heat oven to 180C/160C fan/gas 4. Lay the chicken in a roasting tin, breast-side up. Season all over and roast for 1 hr, basting a few times during cooking. To check that the chicken is cooked properly, pierce the bird between the leg and the body - the juices should run clear. Cut into serving pieces and serve with the chipotle aïoli. Roasted sweet potato wedges and a green salad are brilliant on the side. Any leftover aïoli will keep covered in the fridge for two days.
Nutrition Facts : Calories 722 calories, Fat 57 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.5 milligram of sodium
SPATCHCOCKED CHICKEN WITH POTATOES
Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures. Click here to learn how. Feel free to use a roasting pan or a large cast-iron or other heavy skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Season chicken with salt and ground pepper. Using your fingers, loosen skin from breast meat; tuck lemon slices and 2 springs thyme between skin and meat. Place chicken, breast side up, in a pan. In a bowl, toss potatoes, onion wedges, and 2 sprigs thyme with olive oil; season with salt and pepper. Add to pan.
- Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 30 minutes. Let rest 5 minutes before carving.
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CRISPY SPATCHCOCK CHICKEN RECIPE - THE MEDITERRANEAN …
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4.9/5 (74)Calories 405 per servingCategory Entree
- Spatchcock (butterfly) the chicken. Place the chicken on a cutting board with its backbone facing you. Using a pair of sturdy kitchen shears, cut out the backbone by cutting along both sides of the spine. Remove the backbone. Push down on the breasts to flatten the chicken. Flip the bird over and remove the wing tips. (See the step by step tutorial in the post showing how to spatchock chicken.) You can also ask your butcher to do it.
- Salt the chicken. (If you have time, do this the night before). Place the chicken, breast side up, on a large cutting board. Push down on the breastbone. Generously season with kosher salt on both sides. Place the chicken, breast side up, on a shallow roasting dish. Refrigerate uncovered (you can leave it in the fridge to airchill for a couple of hours or overnight).
- Bring the chicken to room temperature. One hour before you plan to roast it, pull the chicken out of the fridge and set at room temperature.
ROASTED SPATCHCOCK CHICKEN RECIPE - SOUTHERN LIVING
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5/5 (7)Category Entree, Dinner
- Preheat oven to 450°F. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn.
- Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.
- Bake chicken in preheated oven 10 minutes. Remove pan from oven. Reduce heat to 400°F. Arrange potatoes and carrots around chicken; return to oven, and bake 20 minutes. Arrange Brussels sprouts around chicken, and spread remaining 2 tablespoons garlic mixture on breasts; return to oven, and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes. Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.
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