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.
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.
BUTTERFLIED CHICKEN, INA GARTEN STYLE RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste. Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens. Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour. Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
BUTTERFLIED CHICKEN
Steps:
- Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
- Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
- Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
- Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.
SPATCHCOCK CHICKEN RECIPE IN THE OVEN
This spatchcock chicken recipe in the oven turns out perfectly juicy every time, with super crispy skin. Learn how to spatchcock a chicken step by step -- it's EASY!
Provided by Maya Krampf
Categories Main Course
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 420 kcal, Carbohydrate 1.1 g, Protein 24 g, Fat 35.4 g, SaturatedFat 13.4 g, Cholesterol 125.8 mg, Sodium 773.1 mg, Fiber 0.3 g, Sugar 0.1 g, ServingSize 1 serving
SPATCHCOCK CHICKEN
Spatchcock chicken is made by removing the backbone before roasting so you can cook it in less time and keep the chicken ultra moist and delicious!
Provided by April Woods
Categories Main Course
Number Of Ingredients 3
Steps:
- Lay the chicken breast side down and using kitchen shears or sharp clean scissors cut out the backbone of the chicken.
- Turn chicken over, breast side down, and spread it out on a baking sheet. Press down on the center between breasts to flatten as much as possible.
- Drizzle with olive oil, then sprinkle with seasoned salt. Rub chicken all over to evenly coat.
- Bake at 350F until a meat thermometer inserted into the deepest part of the breast reads at least 165F. (See recipe notes for approximate times based on weight of chicken). Pictured is a 6 pound chicken that took approximately 80 minutes.
- Allow chicken to rest about 10 minutes before carving.
Nutrition Facts : Calories 360 kcal, ServingSize 1 serving
OVEN-FRIED CHICKEN
You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.
Provided by Ina Garten
Categories main-dish
Time 10h55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
- Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
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- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
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- Spatchcock the chicken: Using kitchen shears, spatchcock the chicken using the technique in this video.
- Mix the butter: In a mixing bowl, mix together the butter with the Calabrian chilli paste, garlic and onion powder, and thyme.
- Stuff the skin: Run your fingers under the skin, separating it from the meat. Using a spoon, spatula or your hands, stuff the butter under the chicken skin, including under the leg meat skin. You will have leftover butter, which can be used for basting while the chicken roasts.
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Servings 3Published 2017-02-13Estimated Reading Time 2 mins
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes.
HERB-ROASTED SPATCHCOCK CHICKEN RECIPE - FOOD & WINE
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5/5 (3)Category ChickenServings 4Total Time 1 hr
- Preheat the oven to 400°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with the olive oil, oregano, thyme and rosemary. Generously season with salt and pepper.
- Transfer the chicken to a large rimmed baking sheet, skin side up, and tuck the garlic underneath it. Roast for 45 minutes, until the skin is browned and an instant-read thermometer inserted in an inner thigh registers 160°. Transfer the chicken to a cutting board and let rest for 10 minutes before serving.
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