Roast Spatchcock Chicken With A Burrata And Slow Roasted Tomato Salad Recipes

ROASTED SPATCHCOCK CHICKEN

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 CHICKEN RECIPE IN THE OVEN

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.

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.

ROAST SPATCHCOCK CHICKEN WITH A BURRATA AND SLOW ROASTED TOMATO SALAD

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• For the spatchcock chicken, place the chicken, breast-side down, onto a chopping board. Using strong kitchen scissors cut through the flesh and bone along both sides of the backbone from the tail end to the head end and completely remove the backbone. Place the chicken, breast-side down, onto a roasting tray and press it down as flat as possible. Once the chicken is flattened out, place the red onions at the bottom of the roasting tray. Turn the chicken breast-side up in the roasting tray.
• Spread the Dijon mustard over the chicken and dot with the butter all over.
• Heat a medium frying pan and once hot add the oil. Add the onion and cook for a couple of minutes, then add the sage, lemon zest and juice and cook for a further minute. Remove from the heat and stir in the dried onion flakes.
• Pour the onion mix over the chicken and roast the chicken for 40-45 minutes, or until crisp, golden-brown and cooked through. (The chicken is cooked through when the juices run clear when a skewer is inserted into the thickest part of the chicken.) Remove the spatchcock chicken from the oven and rest for 5-10 minutes before serving.
• For the slow-roasted tomatoes, preheat the oven to 150C/300F/Gas 1.
• Place the tomatoes, cut-side up, onto a roasting tray.
• Sprinkle with the thyme, salt and freshly ground black pepper, to taste, and olive oil.
• Place in the oven and cook for 1-2 hours until the moisture has mainly evaporated and the tomatoes have dried out.
• Remove the tomatoes from the oven and leave to cool.
• Increase the oven temperature to 220C/450F/Gas 8.
• Place the ciabatta pieces onto a baking sheet and drizzle over two tablespoons of the olive oil. Season, to taste, with salt and freshly ground black pepper.
• Cook in the oven for 5-7 minutes, or until crisp and golden-brown.
• Heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the shallot and fry for 2-3 minutes, or until softened.
• Blend two-thirds of the roasted tomatoes with the red wine vinegar and the extra virgin olive oil in a food processor to a fine purée.
• In a bowl, add half of the purée mixture to the crisp ciabatta croutons and set aside to soak for five minutes.
• Into the other half of the purée, stir in the remaining roasted tomatoes, fried shallots, capers, piquillo peppers, cheese and basil leaves. Set aside.
• To serve, carve the chicken into pieces and divide among 4-6 plates. Place the salad on the side.

SPATCHCOCKED CHICKEN WITH TOMATOES

Steps:

• Preheat oven to 500 degrees. Season chicken with coarse salt and ground pepper and place, breast side up, in a pan along with garlic cloves. With the tip of a paring knife, pierce the cherry tomatoes. Add to pan and drizzle tomatoes with olive oil; season with salt and pepper. Pour dry white wine and water into pan.
• Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted into thickest part of a thigh, avoiding bone), about 30 minutes. Let rest 5 minutes. Sprinkle with fresh basil leaves, torn if large, before carving.