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.
SPATCHCOCKED CHICKEN WITH POTATOES
Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures. Click here to learn how. Feel free to use a roasting pan or a large cast-iron or other heavy skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Season chicken with salt and ground pepper. Using your fingers, loosen skin from breast meat; tuck lemon slices and 2 springs thyme between skin and meat. Place chicken, breast side up, in a pan. In a bowl, toss potatoes, onion wedges, and 2 sprigs thyme with olive oil; season with salt and pepper. Add to pan.
- Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 30 minutes. Let rest 5 minutes before carving.
SPATCHCOCK ROAST CHICKEN WITH SCHMALTZY POTATOES AND GREEN GODDESS SAUCE
Provided by Molly Yeh
Categories main-dish
Time 13h45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Locate the backbone of the chicken and cut all the way through the bird along both sides of the backbone. Save the bone for stock. Turn the chicken over and press down firmly to crack the keel bone. Your chicken is now spatchcocked and will lay flat.
- Sprinkle salt all over the chicken from 8 inches above the bird. That ensures the salt falls evenly over the chicken. Place on a baking sheet or a baking pan and refrigerate, uncovered, for at least 12 hours and up to 36 hours.
- When the chicken is ready, preheat the oven to 450 degrees F. Toss the potatoes with 1 tablespoon olive oil, salt and pepper and place on a sheet tray. Place the chicken over the bed of potatoes, breast-side up and wings tucked under, then brush with olive oil.
- Roast for 10 minutes, then turn the oven down to 400 degrees F and roast until the internal temperature of the chicken reaches 165 degrees F, about 40 minutes more. You can make the Green Goddess Sauce now.
- When the chicken is fully cooked, place it on a cutting board to rest for 10 minutes before slicing. While waiting for the chicken, put the potatoes back in the oven at 450 degrees F and roast until crispy, another 10 to 15 minutes.
- To serve, slice the chicken breasts off the bone and slice each breast at an angle into 1-inch slices. Remove the wings and leg quarters and separate the thigh from the drumstick. The remaining carcass can be saved and frozen to make chicken stock. Serve the chicken with the schmaltz potatoes and Green Goddess Sauce.
- Soak the cashews in hot water for 10 minutes. Drain, then add the soaked cashews, 6 tablespoons water, the lemon juice, olive oil, horseradish, maple syrup, garlic and 1/4 teaspoon salt to a high-speed blender. Blend until the mixture is smooth. Add the cilantro, parsley, tarragon, dill and green onion and blend until all the herbs are fully incorporated. The sauce can be stored in the fridge for 2 to 3 days. If it becomes thick, thin with water as needed.
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- Preheat oven to 425F. Move the rack to the middle. Cut your potatoes into halves and chop the sage.
- To spatchcock your chicken: Place it breast-side down on the large baking sheet you plan on using for this recipe. Cut the backbone of the chicken out (cut on either side) using sharp kitchen shears. You can discard the backbone or save it for other purposes e.g. stock. Spread the chicken open Hannibal Lecter style. Flip it over (breast side up) and press firmly on the breastbone to flatten it out further. If you want step-by-step photos of this process, check out this article.
- Add the potatoes to the baking sheet. Coat the potatoes with 2 tbsp of the oil, and rub the remaining 1 tbsp oil on the chicken. Season the chicken with a bit of garlic powder, smoked paprika, and salt & pepper. Season the potatoes with plenty of salt & pepper. Sprinkle the fresh herbs evenly over the chicken and potatoes (take the rosemary and thyme off their sticks if you wish... I took some off and threw in a few whole sprigs for good measure), then toss the potatoes (I just used my hands) to coat.
- Roast for 45-55 minutes. My chicken was just under 3 pounds and I roasted it for 50 minutes. Giving it a few more minutes wouldn't have hurt, but be mindful that this process is much faster than the usual way of roasting chicken when adjusting cooking times. Chicken is done when a thermometer inserted into the thickest part of the breast is 165F. If you want the skin to crisp up even more, give it a blast under the broiler for a few minutes before you take it out of the oven (watch it carefully).
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- Put your oven shelves on the middle rack and the rack right under the middle and preheat your oven to 400.
- Place the potatoes in a large pot of water, bring to a boil and simmer until just cooked, about 15-20 minutes.Drain, let them cool until you can handle them and cut them in half. Toss with a tablespoon of olive oil.
- Brush a rimmed baking sheet with another tablespoon or so of olive oil and place the half the garlic cloves, almost all of the pancetta and all of potatoes (skin down) on the pan.
- Spatchcock your chicken! Turn it breast side down and cut out the backbone. Flip it over and snip the cartilage right above the breastbone until the chicken lies flat.
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