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.
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
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
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.
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
SPATCHCOCK PIRI-PIRI CHICKEN
Butterfly a whole chicken by removing the backbone to keep it juicy during grilling, and flavour with a chilli pepper marinade
Provided by James Martin
Categories Dinner, Main course
Time 50m
Number Of Ingredients 8
Steps:
- To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint. You can watch a video showing how to spatchcock a chicken in the How To Cook section of the website).
- Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. Blend to a paste, then add the paprika, vinegar, parsley and olive oil. Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. Can be frozen at this stage.
- Fire up the barbecue. When the flames have died down, place the chicken on the centre of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through. Check that the juices run clear, as the heat of every barbecue will vary. To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins. Serve with lemon wedges, and Tabasco if you like it hot.
Nutrition Facts : Calories 552 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 47 grams protein, Sodium 0.4 milligram of sodium
OVEN-ROASTED SPATCHCOCK CHICKEN
Make our Oven-Roasted Spatchcock Chicken in just one hour. Using our Oven-Roasted Spatchcock Chicken recipe speeds up the roasting process for a whole bird. Serve it for the whole family for a delicious mealtime!
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450ºF.
- Mix dressing, garlic and rosemary until blended. Place potatoes in large bowl. Add 1/4 cup dressing mixture; toss to evenly coat potatoes. Spread into single layer on foil-covered rimmed baking sheet.
- Use kitchen shears or sharp knife to spatchcock chicken. (See tip.) Open chicken butterfly-style; place, skin side up, on separate foil-covered rimmed baking sheet. Brush chicken, on and under the skin, with remaining dressing mixture.
- Bake chicken and potatoes 30 min., placing potatoes on top rack. Reduce oven temperature to 400ºF. Bake an additional 15 min. or until chicken is done (165ºF) and potatoes are tender.
Nutrition Facts : Calories 480, Fat 22 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 38 g
GRILLED SPATCHCOCKED CHICKEN
To spatchcock a chicken you need to remove the backbone of the chicken and spread it open like a book. This method for grilling a whole chicken lets the interior heat up faster and more evenly than the traditional method for a whole bird. Use your favorite rub and sauce, if you like.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 7h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place salt in a large bowl or Dutch oven and add a little water. Stir until salt is dissolved. Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours.
- Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board.
- Cut along both sides of the backbone of the chicken with kitchen shears. Remove bone and reserve for another use or discard. With the skin-side down, cut down into the breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Turn the chicken skin-side up.
- Place the heel of one hand on top of the other wrist, and using the heel of the hand, press down on the center of the breast, above the area of the cut, to flatten the center and achieve a more uniform thickness of the chicken.
- Combine smoked paprika, garlic powder, cumin, and pepper in a small bowl. Rub spice mix onto both sides of the chicken, gently lifting the skin wherever possible to place some of the rub directly onto the meat. Refrigerate seasoned chicken uncovered for at least 2 hours.
- Remove chicken from the refrigerator 10 to 15 minutes before grilling so it can come to room temperature.
- Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C). Lightly oil the grate.
- Place chicken bone-side down onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove to a platter, tent with foil, and allow chicken to rest, about 10 minutes. Cut chicken into 6 servings and serve with additional barbecue sauce, if desired.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 5.1 g, Cholesterol 151.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 49.5 g, SaturatedFat 3.5 g, Sodium 4060.4 mg, Sugar 3 g
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- 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.
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