Roasted Flattened Chicken Food

FLAT ROASTED CHICKEN WITH TINY POTATOES

Steps:

• Preheat the oven to 450° F.
• Using a sharp pair of kitchen shears, cut out the backbone of the chicken. If you've never done this before, flip the bird so it is breast-side-down and from the neck cavity, cut along one side of the backbone. This is going to take some muscle so be prepared. Then cut along the other side and snip off the backbone. Either discard or freeze it to use for chicken stock at a later time. If you can't bring yourself to try this - though I suggest you do! - have your butcher do this for you.
• Flatten out the chicken and sprinkle both sides liberally with salt and pepper. Lay the bird breast-side-up in the roasting pan. Nestle the potatoes around the outside of the chicken, squeezing them all into the pan and perhaps slightly underneath the chicken if need-be. Drizzle the potatoes with the butter and sprinkle them with salt and pepper.
• Roast the chicken for 40-45 minutes or until the internal temperature of the chicken (when you stick the meat thermometer into the thigh) is 165° F. It's always a good idea to check the temperature of a whole chicken no matter how long you cook it for - they can be tricky sometimes.
• Once the chicken is finished, transfer it from the pan to a carving board. Cut off the chicken pieces and arrange them with the potatoes on a large serving platter. Squeeze a bit of lemon over the chicken and sprinkle with the fresh herbs. Serve hot.

TUSCAN LEMON CHICKEN

Steps:

• Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
• When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

FLATTENED CHICKEN WITH TOMATOES, OLIVES & CAPERS

Steps:

• Split the chicken breast almost in half and open it out like a book. Bash with a rolling pin to flatten, then lightly coat in the seasoned flour. Heat the oil in a pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through. Remove from the pan and keep warm.
• Add the tomato, capers, olives and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken and scatter with chopped herbs. Delicious with steamed potatoes.

SPICE RUBBED FLATTENED ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
• Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
• Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
• Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
• Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
• Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.

GRILLED FLATTENED PAPRIKA CHICKEN

Steps:

• Stir olive oil with paprika, salt, pepper, garlic powder and cumin. Set aside.
• Rub spice mixture on all sides of chicken. Also push spices under the skin, being careful to leave skin attached to meat.
• Grease BBQ grates well. Preheat one side of grill to medium-high heat, leaving heat off on other side for indirect cooking.
• Grill chicken, breast side down for 8 to 10 minutes until skin is cooked well enough to release from grill and grill marks are browned. Flip and cook another 10 to 12 minutes. Move chicken to indirect heat side of BBQ. With lid down, cook for another 20 to 25 minutes, turning occasionally, until an instant read thermometer inserted into thickest part of the inner thigh registers 180°F (82°C)
• Remove chicken from grill. Let rest 10 minutes before carving.

ROASTED FLATTENED CHICKEN

Steps:

• Cut through the whole chicken along the backbone and open it up and give it a good flattening with the palm of your hand.
• Marinate the chicken in the juice of 1 lemon, 1 tsp salt, 1/2 tsp pepper, 1 tbsp herbs du Provence and olive oil.
• Place in pan and cover very tightly with aluminum foil.
• Place in a pre-heated oven to 450 F for 1/2 hr, then uncover and roast at 400 F until juices run clear and it's golden. (You can add some sliced up potatoes and onions for a meal in a pan).
• Allow to rest for 10 minutes before carving. Serve with your favourite vegetables and potatoes!

BRINED AND FLATTENED JUICY GRILLED CHICKEN BREASTS

Steps:

• Whisk and dissolve the salt in the water in a medium bowl.
• Flatten the chicken breasts. Place one chicken breast in a sealable clear bag over a cutting board, and beat it with a meat mallet/tenderizer until it's about 1/2 inch thick all around. Repeat for all chicken breasts.
• Place the chicken breasts in the brine, cover with plastic wrap, and place the bowl in the fridge for 30 to 60 minutes.
• Preheat the grill to about 400 ºF.
• Remove the chicken breasts from the bowl and pat each one dry with paper towel.
• Place all 4 flattened chicken breasts, side by side on a large serving dish.
• In a small bowl, mix together all the spices.
• Sprinkle the spices evenly over all 4 chicken breasts, on both sides.
• Drizzle some oil on a paper towel or old clean cloth towel and use tongs to brush the oil over the grill grates.
• Place the chicken breasts on the hot grill and close the lid. Cook for about 2 minutes.
• Open the lid and (without flipping) rotate the chicken breasts 45 degrees to create the cross hatch. The 45 degree angle is just for asthetics and doesn't need to be exact. Close the lid and cook for another 2 minutes.
• Flip the chicken breasts and repeat the last 2 steps.
• Your chicken is ready to be served! Serve on a ceaser salad, with fries, over some pasta, or any side you love. Enjoy!

FLAT ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
• Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
• Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees, about 45 minutes or so. Transfer chicken to a cutting board and let stand 10 minutes.
• Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.

GRILLED FLATTENED CHICKEN

Steps:

• Mix first 3 ingredients until well blended; reserve 1/4 cup for later use.
• Place chicken, breast-side down, on cutting board. Use kitchen shears to remove backbone. Turn chicken over; press on breastbone to flatten chicken. Place, skin-side up, in shallow dish; tuck in wings. Brush with remaining dressing mixture. Refrigerate 2 hours to marinate, turning chicken occasionally.
• Heat grill to medium heat. Cover grate with heavy-duty foil; spray with cooking spray. Remove chicken from marinade; discard marinade. Place chicken, breast-side down, on foil. Grill 45 min. or until chicken is done (165ºF), turning after 10 min. Transfer to cutting board. Tent with foil; let stand 10 min. Meanwhile, brush asparagus with reserved dressing mixture. Grill 6 to 8 min. or until crisp-tender, turning occasionally. Slice chicken; serve with asparagus.

FLAT ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
• Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
• Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
• Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
• Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
• Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

FLATTENED MOIST BBQ GARLIC AND LEMON CHICKEN

Steps:

• First of all we need to prepare the chicken. Here I will show you how to cut the whole chicken and flatten it ready for the marinade. if you know how to do this please skip this and move to the marinade instructions below.
• You need a sharp knife or meat cutting scissors and a chopping board. See the photos below:
• Step 1 : Stand the chicken up on so the wings are sitting on the board. Cut straight down the middle.
• Step 2 : Open out the chicken and see where my finger is pointing in the photo, you will see a white cartilage, cut straight through that all the way along the chicken lengthways.
• Step 3 : Cut all the way right through the chicken.
• Step 4. Once the chicken has been halved place on the board skin side up, and using the flat side of your knife push down until it is flattened a little. If you don't have a suitable knife place the chicken in a zip lock bag and use the base of a heavy saucepan and push down flattening the chicken. You may have to exert a little pressure to push, or find someone with some strong muscles!
• Step 5. Once flattened, using your sharp knife, run deep slashes into your chicken, pay particular attention to the thicker parts of the meat as this will take longer to cook if there are no slits in it. The slits help with the cooking and also the marinade to penetrate the meat.
• If you are using a chicken larger than the weight stated above, place the chicken in an oven proof pan, otherwise, a container large enough to spread the chicken
• The marinade: Add all the ingredients to the chicken, and with the lemon, cut in half first, squeeze the juice all over the chicken the slice up the used lemon and add it to the chicken.
• Use your hands to rub everything together, and then place skin side down in the container.
• Cover and leave to marinade in the fridge for 30 minutes minimum, 2 hours is the best amount of time.
• Once the chicken has marinated, place on the grill / BBQ and turn frequently until the juices run clear from the thickest part of the chicken meat (the breast and thick part of the legs).
• For larger chickens, place in a preheated oven, at 190 C / 375 F Gas 5, covered with aluminium foil for 25 minutes and then place on the grill / BBQ and cook as normal. or continue cooking in the oven until cooked if you are not grilling.
• Serve with my Chinese Style Sweet n Sour Salad and baby Garlic Potatoes!

FLATTENED CHICKEN THIGHS WITH ROASTED LEMON SLICES

Steps:

• Make the marinade: Use a vegetable peeler to shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer. Put strips in a large bowl or container and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.
• Prepare the chicken: Pat each piece dry with paper towels. Using your fingers, gently separate the skin of each piece from the flesh, taking care to leave the skin attached at one end, to create a deep pocket between the skin and the flesh. Tuck 2 sage leaves and 2 garlic slices under the skin. Put the thigh in the bowl with the marinade and repeat with remaining thighs, sage and garlic. Turn the thighs gently to coat with the marinade. Cover bowl and refrigerate at least 2 hours or overnight.
• When ready to cook, remove thighs from marinade and place them skin side up on a baking sheet. (Reserve garlic cloves and lemon peel from the marinade; discard the liquid.) Sprinkle 2 teaspoons salt over the chicken, then turn over and sprinkle with remaining 2 teaspoons salt.
• Transfer 5 chicken thighs, skin side down, to a 10- or 12-inch cast-iron skillet. Put it over high heat and weigh down the chicken with the bottom of another cast-iron skillet. (Or, use a lighter skillet weighed down with a large full can, a brick or another heavy object. Make sure the bottom of the skillet is clean, or place a sheet of parchment paper between the chicken and the top skillet.)
• Once chicken is sizzling loudly, reduce heat to medium and cook without moving for 10 to 12 minutes, until skin is brown and crisp. To check for doneness, gently lift the corner of a chicken thigh with a metal spatula. The skin will come away cleanly from the bottom of the pan when it is done. If it is still stuck, do not pull but let it cook a little longer.
• When thighs are done, remove the weight and lift the chicken out of the pan, taking care to keep the skin attached to the thighs as you lift them. Transfer the thighs, skin side up, to a clean baking sheet or plate. Cook the remaining 4 chicken thighs in the same way. Pour off most of the fat from the skillet.
• Meanwhile, heat oven to 450 degrees. Cut lemons in half and squeeze gently to remove some of the juice. Cut crosswise into 1/8-inch slices and lay on paper towels to absorb more juice.
• Place a layer of lemon slices in the skillet. Return all the browned chicken to the skillet on top of the lemons, skin side up. Tuck reserved lemon peel and garlic cloves down between the pieces.
• Transfer skillet to oven for 20 to 30 minutes. To test, remove a thigh, pierce it on the flesh side with a knife, and check that the juices are clear and there is no redness near the bone. Remove pan from oven and let thighs rest in the pan 5 to 10 minutes. Tuck thyme or oregano sprigs around the thighs and serve from the pan at the table, with roasted lemon slices and garlic cloves.

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.

ROSEMARY LEMON GRILLED SPATCHCOCKED CHICKEN

Steps:

• Make the marinade in a large bowl by combining the avocado oil, lemon zest, rosemary, garlic, kosher salt and black pepper. Stir this rosemary lemon chicken marinade with a fork to combine.
• Spatchcock the chicken by placing the whole chicken breast side down on your cutting board. Using kitchen shears, cut along either side of the spine to remove the spine from the chicken. Flip the chicken over so it is now breast side up, place your palm on the breast bone in the center, then use medium pressure to push down on the breast until you hear a crack and are able to get the chicken flattened.
• Marinate the chicken by placing the flattened chicken in the large bowl with the marinade. Use your hands to rub it all over the chicken on both sides. You can grill right away, or allow the chicken to marinate for up to 3 days covered in the refrigerator.
• Heat your grill over medium heat (I heat my Traeger Grill at 400ºF). Clean and oil the grill grates.
• Grill the chicken and lemons on your grill once your grill is fully heated. Grill the chicken breast side up, and the lemons cut side down. Cook until the chicken skin is crispy and the chicken has an internal temperature of 165ºF. On my Traeger Grill it takes about 45-55 minutes. No need to flip the chicken, but you can flip it half way through cooking if you prefer.
• Rest the chicken on your cutting board for 10 minutes.
• Carve and serve the chicken along with the grilled lemons. Squeeze out the grilled lemons on top of the chicken. The lemon pulp gets thick and concentrated as it is grilled and loses a lot of its sourness. It's very delicious!
• Leftover grilled spatchcocked chicken will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
• See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

ROASTED CHICKEN WITH MARMALADE

Steps:

• Place the rack in the middle of the oven. Preheat to 375°F Put parchment paper on a baking sheet.
• Roasted Chicken: In a bowl, mix marmalade, butter, parsley and dijon mustard. Add salt and pepper. Set aside.
• On a working plan, with a chief knife, cut the bone in the back of the chicken to open it flat. Delicately loosen the skin of the breasts and thighs without breaking it. Spread the mixture of marmalade between the meat and skin. Put the chicken on the baking sheet, breasts side up Add salt and pepper.
• Cook in oven 1h15 to 1h30 or until thermometer inserted in the thigh, without touching the bone, shows 82 C (180 F). Baste with the baking juice at mid-cooking. Set aside the chicken and baking juice for the sauce and keep warm.
• Orange Sauce: Meanwhile, in a small saucepan, melt butter. Sprinkle with flour and cook 1 minute while stirring. Add orange juice and chicken stock. Bring to boil while stirring with a whisk. Let simmer 2 to 3 minutes. Add baking juice of the chicken. Adjust seasoning.

CHILI-ORANGE FLATTENED CHICKEN

Steps:

• Preheat oven to 425°F (220°C) or barbecue to medium. In a small bowl, stir butter with all the seasonings.
• To flatten chicken, turn breast side down on a cutting board. Using a knife or kitchen scissors, cut out the backbone and discard. Remove excess fat. Turn breast side up. Cover with a piece of waxed paper. Press down on the the breast bone or smash with a heavy frying pan to break the bones and even the thickness of the chicken.
• ROAST: Choose a rimmed baking dish large enough to hold the flattened chicken, such as a 9 x 13 inch (2 L) dish, and generously oil the pan. Spoon about two-thirds of the spice butter on the breast side of the chicken and rub all over the top side of the bird. Place chicken in the pan, spice-coated side down. Rub bone side with remaining spice butter, particularly on the chicken flesh. Pour orange juice in the pan around the bird and sprinkle chilies in the juice. Cover the underside of a large cast iron frying pan or metal pan, about the same size as the chicken, with foil. Place on top of the chicken. Weight down with a brick or heavy oven-proof object.
• Bake in the 425°F (210°C) oven for 20 minutes. Turn chicken skin-side up and re-place pan and weights. Bake 15 minutes. Remove weights and pan. Continue roasting until skin is golden and an instant read thermometer inserted in the breast reaches 180°F (82°C), from 10 to 15 minutes. Remove from the pan and let sit 5 minutes before carving. Use juice mixture as a dipping sauce.
• BARBECUE: Turn chicken breast side down on board. Rub half the spice butter over the bone side of the bird. Move to a plate for carrying to the barbecue, placing breast side up. Rub the rest of the spice butter over the breast side.Place chicken, breast side up, on the barbecue grill. Weigh down with a foil-covered brick or foil-covered heavy cast iron frying pan.
• Close lid and barbecue on medium for 20 minutes. Remove the brick. Turn chicken. Replace foil on the brick and place on the chicken again. Continue grilling, covered, until chicken feels firm when pressed and an instant read thermometer inserted in the breast reaches 180°F (82°C), from 15 to 25 minutes. Remove to a cutting board and let sit 5 minutes before cutting into serving size pieces.
• For a dipping sauce, combine juice and chilies in a wide frying pan. Boil until as thick as you like.

SPATCHCOCKED (BUTTERFLIED) ROAST CHICKEN RECIPE

Steps:

• Place oven rack in upper-middle position and preheat oven to 450°F (232°C). Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
• If using herbs: using your fingers and starting from the neck end and working your way down towards the legs, gently separate chicken skin from the breast and thigh meat; be careful not to tear the skin. Carefully push the herbs under the skin, distributing them as evenly as possible all over the breast and thigh muscle.
• Combine 1 tablespoon (15g) kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon (5g) baking powder (if using) in a small bowl. Sprinkle all over chicken skin and cavity sides, then return to skin-up position. Drizzle chicken skin with 1 tablespoon (15ml) oil, rubbing to distribute evenly.
• Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes.
• Meanwhile, heat remaining 1 tablespoon (15ml) oil in a small saucepan over high heat until shimmering. Add chicken backbone and cook, stirring frequently, until well browned, about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup (240ml) water, using a wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup (80ml) remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.
• Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot jus.

GRILLED FLATTENED CHICKEN WITH SPICY ROASTED CORN

Steps:

• In a small bowl, mash together herbs, lemon zest, lemon juice and garlic to make a paste.
• Place chicken on a cutting board breast side down and, using kitchen shears or a sharp knife, cut along the backbone of the chicken lengthwise on both sides removing it completely. If using a knife, be careful not to cut through to the breast. Turn chicken over and gently press down on the breastbone to "flatten".
• Season the chicken with salt and pepper on both front and back. Gently loosen the skin on the breasts by running your fingers underneath. Spread about one quarter of the herb mixture under the skin. Rub the remaining mixture over the front and back of the chicken. Place chicken on a plate and wrap; refrigerate for 30 minutes or up to two hours.
• Place chicken on preheated greased grill over medium-high heat, skin side up and grill uncovered for 55 to 60 minutes, turning over every 10 to 15 minutes or until juices run clear when chicken is pierced and meat thermometer reaches 165°F (74°C).
• In a small bowl, combine butter, lime juice, chili flakes, chili powder and salt. Rub each cob of corn with butter mixture. Grill over medium-high heat for 10 to 15 minutes turning occasionally or until corn is tender. Serve with additional butter if desired!

FLATTENED PAN-ROASTED CHICKEN

Steps:

• To prep the chicken:
• On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.
• In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.

FLATTENED CHICKEN BREASTS RECIPE - (4.5/5)

Steps:

• Lift up the skin on the cut side of the chicken breasts and insert the garlic slices. Distribute them evenly under the skin, taking care not to break the skin. Rub the sage leaves between your hands to release their oils and insert 4 of the leaves evenly under the skin of both breasts with the garlic cloves. Pull the skin back over the breast as completely as possible. If the chicken has not been brined, salt and pepper liberally on both sides. Wrap tightly in plastic and refrigerate for several hours or overnight. Heat a large cast-iron skillet over high heat until hot. Add the olive oil and heat to just below smoking. Season the skin side of the chicken breasts with salt and pepper and place skin-side down in the pan. Season the other side of the breasts. Turn the heat down to medium low and place another heavy pan on top of the breasts, so that they are pressed flat into the pan. If the second pan is not heavy, weight it with canned tomatoes or clean bricks. Make sure the weight is evenly distributed over all the breasts. They must cook evenly and at the same time. Cook until very brown and crisp, 12 to 15 minutes. Turn the breasts over and cook for 8 more minutes, or until cooked through. Use the weight system again if need to make sure they sit flat. Remove from the heat, let stand 5 minutes, then slice and serve, or cut each breast in half and serve.