SPATCHCOCK CHICKEN
Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.
Provided by SandyG
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
- Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
- Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
- Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.
Nutrition Facts : Calories 545.4 calories, Carbohydrate 0.4 g, Cholesterol 239 mg, Fat 32.1 g, Fiber 0.1 g, Protein 59.9 g, SaturatedFat 8.6 g, Sodium 758.1 mg
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
ROAST SPATCHCOCKED LEMON CHICKEN
The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our step-by-step guide to spatchcocking a chicken, then use this recipe to put together two other delicious meals: Chicken-and-Rice Soup and Escarole Salad with Lardons and Poached Eggs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
- Rub chicken with 1 tablespoon oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper. Brush 1 tablespoon oil in the center of a rimmed baking sheet slightly larger than the size of the chicken, and place half the lemon slices in a single layer on top of oil. Place chicken, skin side up, on lemons. Beginning at the neck end of breast, carefully loosen skin from flesh of breast and thighs with your fingers. Slide remaining lemon slices under skin in a single layer.
- Roast chicken 20 minutes. Toss shallots with remaining teaspoon oil, and scatter around chicken. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more.
- Transfer chicken to a carving board, and let rest 10 minutes. Cut chicken into 8 pieces, and serve with roasted lemons, shallots, and pan juices. If using chicken for soup and salad, let chicken cool completely. Remove and discard skin, lemon under skin, and bones, and shred meat into bite-size pieces. Chicken, roasted lemons, shallots, and pan juices can be refrigerated up to 2 days. Store meat and pan juices in separate containers; lemons and shallots can be stored together.
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
ROASTED SPATCHCOCK CHICKEN (BUTTERFLIED CHICKEN)
Quick and easy roasted spatchcock chicken (butterflied chicken) seasoned with garlic and thyme is juicy, tender, delicious and flavourful with minimal prep.
Provided by Sam | Ahead of Thyme
Categories Chicken
Time 55m
Number Of Ingredients 7
Steps:
- Pat dry the whole chicken completely dry with a paper towel before adding seasoning. This helps create extra crispy skin when roasting.
- Place chicken breast-side down on a clean and dry chopping board (wearing disposable gloves helps with easy handling).
- Cut along the backbone in the middle with kitchen scissors and remove the backbone, which is about 1-inch wide.
- Make a small cut with a knife along the white cartilage that connects the breastbone and remove the breastbone by pulling it out through the cut.
- Turn the chicken over with the breast-side up and flatten it out . Tuck the wings under the chicken breasts.
- Pat dry the spatchcock chicken again to remove any excess liquid.
- In a small bowl, stir together one tablespoon olive oil, salt and pepper, until combined.
- Generously smear the seasoning mixture over the whole chicken inside and out and let it rest on a clean plate for at least 15 minutes. Make sure the seasoning covers the entire whole chicken including the inside cavity.
- Preheat the oven to 450F.
- Heat a cast-iron skillet on the stove for 5 minutes over medium high heat (or preheat the iron skillet in the oven for 5 minutes). Once the skillet is sizzling hot, sear the chicken by placing chicken breast side down in the hot skillet for 3-5 minutes, until skin gets a little crispy.
- Transfer the skillet to the oven and bake the chicken for 30 minutes until the skin on the breasts turns brown. You can add an oven-safe weight over the chicken such as a Dutch oven lid to promote browning.
- Remove the skillet from the oven and turn the chicken over with the breast side up. Tuck whole garlic cloves and sprigs of rosemary and thyme underneath the chicken to add flavour.
- Combine the remaining oil, chopped thyme and minced garlic in a small bowl and brush the seasoning mixture over the chicken breasts.
- Transfer the skillet back into the oven and continue to bake the chicken for another 10 minutes until the internal temperature reaches 165F.
- Remove the chicken from oven and place it on a large plate. Let the chicken rest for 15 minutes. Then, carve and serve.
Nutrition Facts : ServingSize 1 serving, Calories 271 calories, Sugar 0 g, Sodium 1305.2 mg, Fat 11 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 40 g, Cholesterol 154.7 mg
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.
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.
Nutrition Facts : Calories 850 kcal, Carbohydrate 4 g, Cholesterol 281 mg, Fiber 1 g, Protein 83 g, SaturatedFat 16 g, Sodium 1017 mg, Sugar 1 g, Fat 51 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
More about "roasted spatchcock chicken food"
CRISPY SPATCHCOCK CHICKEN RECIPE - HOW TO SPATCHCOCK A ...
From themediterraneandish.com
4.9/5 (62)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.
10 BEST SPATCHCOCK CHICKEN RECIPES - YUMMLY
From yummly.co.uk
10 BEST SPATCHCOCK CHICKEN RECIPES - YUMMLY
From yummly.com
GOLDEN BROWN ROASTED SPATCHCOCK CHICKEN - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 14Category ChickenServings 4Total Time 1 hr 10 mins
- Rub the chicken with the olive oil and then rub with the pepper, salt, rosemary, garlic, lemon zest, red pepper flakes, and oregano.
- Drizzle the lemon juice over the chicken and place the chicken in the refrigerator for at least one hour or up to 6.
ROASTED SPATCHCOCK CHICKEN - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
5/5 (1)Total Time 1 hr 5 minsCategory Main CourseCalories 1662 per serving
- Use a sharp kitchen knife or kitchen scissors and cut along the back bone of the chicken in order to remove the back bone.
- Turn the chicken side up, and press firmly on the breastbone until it cracks to flatten the chicken.
- Arrange it on a roasting tray, season with salt, pepper, garlic, paprika, rosemary and spread the butter all over.
ROASTED SPATCHCOCKED CHICKEN WITH ROOT VEGETABLES - JUST A ...
From justalittlebitofbacon.com
5/5 (4)Total Time 1 hr 5 minsCategory Main CourseCalories 800 per serving
- Place the chicken spine side up (and breast side down) on a cutting board. Use sharp kitchen shears to cut along each side on the spine and remove it.
- Place the chicken on a roasting rack set over a roasting pan or deep sheet pan. Arrange it so that the breast is in the middle of the roasting rack and the legs are near the edge.
- While the chicken is roasting peel and slice the vegetables. Then toss them with olive oil and kosher salt.
SPATCHCOCK ROAST CHICKEN - FLAVOR THE MOMENTS
From flavorthemoments.com
Reviews 12Category Main DishesCuisine AmericanTotal Time 1 hr 15 mins
- Spatchcock the chicken or ask your butcher to do it for you. This may be done 1-2 days in advance. Access full instructions on how to spatchcock a chicken by clicking the link to my post in the Notes section below.
- Combine 2 tablespoons olive oil with the paprika, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Rub all over the chicken and underneath the skin onto the breast meat. Allow to come to room temperature for 30 minutes prior to cooking.
- Preheat the oven to 400 degrees. Place the chicken in a large cast iron skillet (I use this one) or a rimmed baking sheet. Toss the potatoes, carrots, parsnips and fennel with the remaining 1 tablespoon of olive oil, thyme, salt and pepper to taste, then place the them in the skillet around the chicken.
- Roast the chicken for 45 minutes to one hour or until a thermometer inserted into the thickest part of the thigh registers at 165 degrees. Remove from the oven and cover loosely with foil and allow to rest for 10-15 minutes before carving. In my experience, the chicken is so tender it comes right off without a knife like a rotisserie chicken! Carve and enjoy!
SPATCHCOCK ROAST CHICKEN - INDIAN SPICED - FEAST FITTER
From feastfitter.com
5/5 (1)Category Main CourseCuisine English, IndianCalories 565 per serving
- Cut down the backbone of the chicken and flatten out. Combine all spices with 3 tbsp yoghurt and smother all over bird put in the fridge to marinade for at least an hour.
- Peel and chop roast potatoes into small pieces (smaller than normal roast as we want this to cook and crisp within an hour)
- Pop potatoes in a pan of boiling watering boil for about 10 mins. After they become soft on the outside move around in a colander to roughen edges then cover in olive oil salt and pepper
THE BEST SPATCHCOCK CHICKEN - FIT FOODIE FINDS
From fitfoodiefinds.com
5/5 (1)Total Time 2 hrs 45 minsCategory DinnerCalories 475 per serving
- Next, remove the chicken from the packaging and place the chicken on a clean, dry cutting board.
- set the chicken breast-side down on a cutting board and use very sharp kitchen shears to begin cutting down one side of the spine through the ribs and then repeat on the other side of the spine. Discard the spine.
GARLICKY ROASTED SPATCHCOCK CHICKEN RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (3)Total Time 1 hr 10 minsServings 4
- 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.
SPATCHCOCK CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (17)Calories 322 per servingCategory Main Course
- Spatchcock the chicken by removing the backbone with poultry shears or kitchen shears. With the backbone removed, cut the cartilage over the breastbone on the inside of the bird where the two breasts join together near the neck. Cut the cartilage to release the breastbone and allow the chicken to lay flat when you turn it over. Finally, tuck the wings under the rib cage to protect them as they cook.
HERB-ROASTED SPATCHCOCK CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
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.
ROASTED SPATCHCOCK CHICKEN RECIPE | SOUTHERN LIVING
From southernliving.com
4.5/5 (3)Total Time 1 hr 10 mins
- 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.
LEMON-HERB ROASTED SPATCHCOCK CHICKEN & POTATOES RECIPE ...
From eatingwell.com
Category Healthy Whole Chicken RecipesCalories 503 per serving
- Combine lemon zest, garlic, chopped thyme, chopped rosemary and the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
- Trim any excess skin and fat from the chicken. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Splay the thighs outward and tuck the wings under. Rub the garlic-herb mixture under the skin onto the breast and leg meat.
ROASTED SPATCHCOCK CHICKEN (EASY!) - SIMPLY WHISKED
From simplywhisked.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory MainsCalories 381 per serving
- Using kitchen shears, cut along both sides the spine of the chicken through the rib bones to remove the backbone. Turn the chicken over and press down to flatten the breastbone.
- Brush the chicken with olive oil and liberally season with onion powder, garlic powder, salt & pepper. Add fresh herbs, if desired.
SIMPLE HERB-ROASTED SPATCHCOCK CHICKEN - I HEART UMAMI®
From iheartumami.com
4.9/5 (10)Total Time 1 hr 5 minsCategory Main CourseCalories 679 per serving
- Butterfly the chicken: Remove the chicken giblets. Gently pat it dry with clean paper towel. Place the whole chicken breast side down over a secured large cutting board. Use a pair of kitchen shears to cut down each side of the back bone (i.e.spine) from cavity up to the neck. Save the backbone for later use (p.s. great for chicken stock). Make a shallow incision cut in the cartilage on the back of the breast bone and use your hands to gently press both sides down to flatten the bird.
- Season the chicken: Mix well salt, pepper, garlic, herbs, and olive oil in one bowl. Flip the bird (skin side up) and use your fingers to gently separate the skins from the meat to create small pockets. Be careful not to tear the skin. Tuck the wings behind the breast. Stuff the herb mixture under the skin and use your hands to gently spread the herbs as even as you can. Make sure to season the outer interior and the back of the bird. Drizzle with half of one whole lemon juice. Marinate overnight in a large flat container, breast side down to soak up more juice flavor.
- Bake: Preheat oven to 425 F (regular oven) or 400 F (convection oven). Place the bird (skin side up) on top of a wire rack over a large sheet pan, lined with parchment paper. Bake for 30 minutes. Rotate the sheet pan and loosely cover the wings and any other spots that get brown too quickly with foil paper so they won’t get burnt. Bake additional 20 minutes or until the breast meat reaches 150 F and the thigh meat reaches 175F when using a read thermometer.
KETO ROASTED SPATCHCOCK CHICKEN - TASTES LOVELY
From tasteslovely.com
5/5 (5)Calories 138 per servingCategory Main Course
- Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup. Set in the wire rack.
- Set the whole chicken on your cutting board breast side DOWN. Using sharp kitchen shears, cut out the spine of the chicken by cutting in the area between the spine and ribs. (See recipe video above to see this in action). Flip the chicken over so it is breast side UP. Using your palms on the chicken breasts, give it a good press to flatten it.
- Drizzle both sides of the chicken with olive oil, then season both sides of the chicken generously with kosher salt and black pepper.
SPATCHCOCK CHICKEN WITH ROASTED VEGETABLES | LODGE CAST IRON
From lodgecastiron.com
Servings 4Category Entrée Recipes Meat Recipes
- Wash and pat dry the whole chicken inside and out. Place the chicken on a cutting board breast side down with the neck area facing away from you.
- Using a sharp and strong pair of kitchen shears, cut from the tail to the neck on one side of the backbone then repeat on the other side until the backbone is easy to remove.
- Lay the chicken out flat and rub the salt and vegetable-pepper seasoning blend generously on the inside of the chicken, then scatter half of the rosemary, sage, and oregano over the inside.
SPATCHCOCK CHICKEN RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (293)Calories 523 per servingCategory Main Course
- (Preheat oven to 425˚F after step 4). Place chicken breast-side down with the wings/ neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper.
- Flip the chicken over breast side up and set on parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat. Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas.
- In a small mixing bowl, combine the flavored butter ingredients. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter.
- Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.
SPATCHCOCK CHICKEN RECIPE VIDEO (ROASTED BUTTERFLY CHICKEN ...
From goodfoodbaddie.com
Ratings 7Calories 545 per servingCategory Dinner, Main Course, Meal Prep
- Clean and prepare the chicken by removing any neck parts and gizzards. Be sure to rinse and dry the chicken with a towel.
- Using kitchen shears, cut along the backbone from the tail to the neck. Cut along both sides of the backbone until it is removed completely. You can save the backbone piece to make stock or throw it away.
- Now, flip the chicken over and break the breastbone to flatten the bird by either pressing down on both sides of the breastbone until the bones crack, or taking a boning knife to cut along the bone to remove it from the chicken.
- Cut off the wingtips. Place the chicken, with its backbone removed on a plastic cutting board, breast side down.
BEST SPATCHCOCK ROASTED CHICKEN RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.8/5 (45)Category Chicken,Dinner,Main,PoultryServings 4Total Time 1 hr
HERB-ROASTED SPATCHCOCK CHICKEN - SO MUCH FOOD
From somuchfoodblog.com
5/5 (2)Total Time 50 minsCategory Main Dishes
CRISPY SPATCHCOCKED ROAST CHICKEN RECIPE
From today.com
4.1/5 (34)Category Entrées
ROASTED SPATCHCOCK CHICKEN | DINNER RECIPES | GOODTOKNOW
From goodto.com
3.8/5 (411)Total Time 1 hr 15 minsCategory Dinner,Main CourseCalories 245 per serving
HERB ROASTED SPATCHCOCK CHICKEN | FOODTALK
From foodtalkdaily.com
Servings 6Total Time 1 hr
ROASTED SPATCHCOCK CHICKEN RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
Servings 8Total Time 1 hr 30 minsCategory All Recipes
EASY OVEN ROASTED SPATCHCOCK CHICKEN RECIPE - COOKIN' WITH ...
From cookinwithmima.com
5/5 (1)Total Time 2 hrs 20 minsCategory Main CourseCalories 448 per serving
OVEN-ROASTED SPATCHCOCKED CHICKEN RECIPE
From mashed.com
5/5 (29)Calories 569 per servingCategory Dinner, Lunch, Main Course
SPATCHCOCK CHICKEN - EASY OVEN ROASTED CHICKEN WITH SPICE RUB
From willcookforsmiles.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 903 per serving
SPATCHCOCK CHICKEN ON THE GRILL + 5 MINUTE HERB RUB ...
From chefslife.com
THE GOOD DISH SPATCHCOCKED LEMON-HERB CHICKEN & ROASTED ...
From gooddishtv.com
CONVECTION OVEN SPATCHCOCK ROAST CHICKEN - ALL INFORMATION ...
From therecipes.info
MARTHA STEWART SPATCHCOCK CHICKEN RECIPE - ALL INFORMATION ...
From therecipes.info
HERB ROASTED SPATCHCOCK CHICKEN | FEAST AND FIELD: FOOD ...
From wiscnews.com
JAMIE OLIVER SPATCHCOCK CHICKEN RECIPES
From tfrecipes.com
SPATCHCOCK CHICKEN WITH VEGGIES - ALL INFORMATION ABOUT ...
From therecipes.info
SPATCHCOCKING CHICKEN - GARLIC SOY GRILLED SPATCHCOCKED ...
From dailydishrecipes.com
INA GARTEN SPATCHCOCK CHICKEN RECIPES
From tfrecipes.com
10 BEST SPATCHCOCK CHICKEN RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love