Best 2 Spatchcocked Chicken With Tomatoes Recipes
Spatchcocking a chicken is a simple technique that yields big flavor rewards. By splitting the chicken open and flattening it, you create a larger surface area for the seasonings to penetrate and the heat to circulate, resulting in evenly cooked, juicy meat. This spatchcocked chicken recipe with tomatoes is a delightful dish that showcases the versatility of this cooking method. The chicken is roasted with fresh tomatoes, garlic, and herbs, creating a flavorful and aromatic dish that is perfect for any occasion. Accompanying the main recipe are three additional variations that offer unique flavor combinations to suit different palates. The lemon and herb spatchcocked chicken is a refreshing and zesty option, while the honey and mustard spatchcocked chicken adds a sweet and tangy twist. For a spicy kick, try the peri peri spatchcocked chicken, which is coated in a vibrant and flavorful peri peri sauce. Whether you prefer classic or adventurous flavors, these spatchcocked chicken recipes have something for everyone.
Here are our top 2 tried and tested recipes!
SPATCHCOCK CHICKEN SHEET PAN SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the middle of the oven and preheat to 475 degrees F.
- In a small bowl, whisk together the oregano, thyme, 1/2 cup of the olive oil, the juice of 2 lemon halves and a pinch of salt and pepper. Set aside.
- Place a kitchen towel over the top of a cutting board. Place the chicken on the towel breast-side down and locate the backbone. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard or reserve for stock. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken all over with 2 tablespoons of salt and 2 teaspoons of pepper.
- Add remaining 2 tablespoons olive oil to a rimmed sheet pan and distribute evenly. Place the chicken skin-side up in the middle. Rub the chicken's skin with 3 tablespoons of the oil and herb mixture.
- Toss the potatoes with 3 tablespoons of the oil and herb mixture. Distribute the potatoes around the chicken on the sheet pan. Roast for 15 minutes, then lower the heat to 400 degrees F and continue roasting for 10 minutes.
- Meanwhile, toss the zucchini, cherry tomatoes and garlic in the remaining oil and herb mixture. Scatter around the sheet pan and roast until the chicken is totally cooked through, an additional 12 to 15 minutes. Transfer the chicken to a cutting board. Let it rest while you arrange the potatoes and vegetables on a platter.
- Separate the chicken into 6 pieces: 2 breasts with wing, 2 thighs and 2 legs. Arrange in the middle of the platter. Squeeze the remaining lemon halves over the platter and garnish with chopped parsley.
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
Tips:
- Use a sharp knife. A dull knife will tear the chicken skin, making it difficult to spatchcock the chicken properly.
- Be careful not to cut through the backbone. If you cut through the backbone, the chicken will not cook evenly.
- Flatten the chicken breasts. This will help the chicken cook evenly.
- Season the chicken liberally. This will help to flavor the chicken throughout.
- Roast the chicken at a high temperature. This will help to create a crispy skin and juicy meat.
- Let the chicken rest before carving. This will help the juices to redistribute throughout the chicken, making it more tender.
Conclusion:
Spatchcocked chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of crispy skin, juicy meat, and flavorful tomatoes is sure to please everyone at the table. With a little planning and preparation, you can easily create a delicious and memorable meal that your family and friends will love.
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