Best 2 Spatchcock Roasted Chicken Recipes
**Spatchcock Roasted Chicken: A Culinary Delight for All Occasions**
Savor the tantalizing flavors of a perfectly roasted chicken with our collection of spatchcock chicken recipes. Spatchcocking, a technique involving removing the chicken's backbone and flattening it, ensures even cooking and creates a succulent, juicy bird. Whether you prefer a classic herb-roasted chicken or something more adventurous like a spicy peri-peri chicken, our recipes offer a range of flavors to suit every palate. Discover the secrets to achieving crispy, golden skin and tender, flavorful meat that will make your taste buds sing. From simple weeknight dinners to special occasion feasts, our spatchcock chicken recipes are sure to impress. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you craving for more.
SPATCHCOCK ROASTED CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.
- Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes.
- Let the chicken rest 5 minutes before serving.
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.
Tips:
- Choose the right chicken: For spatchcocking, it's best to choose a 3-4 pound chicken that is free-range and organic if possible.
- Prepare the chicken: Rinse the chicken inside and out and pat it dry. Remove the backbone with a pair of poultry shears. Flatten the chicken by pressing down on the breastbone. You can also ask the butcher to spatchcock the chicken for you.
- Season the chicken: Generously season the chicken with salt, pepper, garlic powder, and paprika. You can also add other herbs and spices of your choice.
- Roast the chicken: Preheat your oven to 425 degrees Fahrenheit. Place the chicken on a roasting rack in a roasting pan. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the chicken rest: Remove the chicken from the oven and let it rest for 10 minutes before carving.
Conclusion:
Spatchcock roasted chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, juicy meat, and flavorful seasonings, this chicken is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy dinner, give spatchcock roasted chicken a try. You won't be disappointed!
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