SPATCHCOCKED CHICKEN WITH SOURDOUGH CROUTONS & SCHMALTZ
This Spatchcocked Chicken with Sourdough Croutons & Schmaltz is incredibly easy to make and will become one of your favorite one-pan dinners. The chicken fat - the schmaltz - crisps up the sourdough croutons in an incomparably way.
Provided by Dédé Wilson
Categories Dinner
Time 50m
Number Of Ingredients 8
Steps:
- Position oven rack in top third of oven. Preheat oven to 425°F/220°C.
- Tear the bread into large bite-sized pieces and scatter on a rimmed half sheet pan, positioning them somewhat near the middle. Season with salt and pepper.
- Lay the spatchcocked chicken on top of the bread; most of the bread will be underneath the chicken, but you do want some pieces around the chicken. Brush the chicken with the softened butter, then the oil, then season liberally with salt and pepper.
- Roast the chicken for 15 minutes, then rotate the pan front to back and roast for another 20 to 25 minutes or until a thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F/74°C. Allow to sit for 5 minutes for juices to redistribute within the chicken.
- While the chicken is resting, toss a large amount of salad greens with vinaigrette. Mound the salad on dinner plates and lay pieces of chicken and schmaltz-crisped sourdough croutons on each plate and serve immediately. Pass napkins because you will be drooling with ecstasy.
Nutrition Facts : Calories 830 kcal, Carbohydrate 20 g, Protein 60 g, Fat 55 g, SaturatedFat 13 g, Cholesterol 227 mg, Sodium 212 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPATCHCOCK CHICKEN ROASTED ON SOURDOUGH
The satisfaction of a slow roasted Sunday dinner, but in half the time! Inspired by the Zuni Café in San Francisco, this one-pot chicken is roasted on a bed of sourdough to serve alongside. No flavor left behind!
Provided by Valerie Bertinelli
Categories main-dish
Time 1h10m
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- In a small bowl, combine the smoked paprika, garlic powder, and onion powder. Whisk to combine and then set aside.
- Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the back bone. Open the chicken sides 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.
- Melt the butter in a large, oven-safe skillet and then take off of the heat. Brush about 1 tablespoon of the butter over the top (the skin side) of the chicken. Dust the chicken with the spice mixture and season with additional salt and pepper. Rub the edges of the bread slices with the garlic. Turn the slices of bread in the butter to coat, then arrange them in an even, slightly overlapping layer in the skillet; sprinkle with the pepper flakes. Place the chicken on top, skin-side up. Roast, rotating the chicken in the skillet halfway through (so that any previously uncovered bread gets covered, until the skin is golden brown and an instant read thermometer inserted into the thigh registers 160 degrees F, 40 to 45 minutes.
- Let the chicken rest 5 minutes then carve and serve topped with parsley, with the bread and lemon wedges on the side.
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 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
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
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
SPATCHCOCKED CHICKEN ON BREAD WITH HERBS AND LEMON
Spatchcocking a chicken means scissoring it down the back (we leave the meaty backbone attached) and then flattening it. Smear it with butter, season with chunky sea salt, and place it on a platform of bread to absorb the juices for the fastest, easiest no-waste roasted chicken ever. While it's still hot, scatter fresh herbs over it and squeeze on some lemon juice for a fresh sauce that basically makes itself.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Cut chicken along backbone on 1 side with kitchen shears and open it like a book. Turn over and press to lay flat. Slather with 2 tablespoons butter; season all over with salt.
- Spread remaining tablespoon butter on 1 side of bread slices. Place side by side, buttered side up, on a parchment-lined rimmed baking sheet and lay chicken on top. Roast until chicken is golden brown and a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees, 30 to 35 minutes.
- Remove chicken from oven; let rest on baking sheet 10 minutes. Scatter with herbs; squeeze lemon juice over chicken. Cut chicken and bread into serving pieces; place on a platter. Pour pan juices over chicken and serve.
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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.
- 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.
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