Spatchcock Chicken Sheet Pan Supper Recipes

SPATCHCOCK BBQ CHICKEN

Spatchcock BBQ Chicken image

Provided by Ree Drummond : Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

3 large carrots, peeled
3 red onions, peeled
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 4-pound whole chicken
8 whole cloves garlic, peeled
2 cups BBQ sauce, plus more for serving (store-bought or homemade)

Steps:

Preheat the oven to 425 degrees F.
Cut the carrots into 2 1/2-inch long segments. Cut the onions into wedges. Place on a sheet pan, drizzle with 1/4 cup of the oil and a pinch of salt and pepper.
Next, spatchcock the chicken by placing on a board. Place the chicken breast-side down and locate the backbone. Cut down both sides of the bone with kitchen shears and remove the backbone. Discard this or use to make stock. Flip the chicken over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the chicken should sit relatively flat.
Season the chicken all over with the remaining oil, 2 tablespoons salt and 2 teaspoons pepper. Place on top of the vegetables on the sheet pan. Place in the oven and roast for 25 minutes.
Remove the pan from the oven, sprinkle over the garlic and toss with the carrots and onions. Brush the chicken all over with the BBQ sauce, return the pan to the oven and roast for 10 minutes.
Remove from the oven, brush with more BBQ sauce and return to the oven for another 10 minutes.
Remove from the oven, brush on more sauce and return it to the oven for a final 10 minutes, cooking until the chicken registers 165 degrees F when a meat thermometer is inserted in the thigh.
Remove from the oven and rest for 10 minutes, covered loosely in foil.
Transfer the chicken to a cutting board and cut into 4 or 6 pieces. Put on a platter and surround it with the vegetables. Serve with additional BBQ sauce for dipping.

ROASTED SPATCHCOCKED CHICKEN WITH POTATOES

Roasted Spatchcocked Chicken with Potatoes image

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

Ingredients

1 serving cooking spray
2 sweet potatoes, sliced very thinly
2 Yukon Gold potatoes, sliced
1 large onion, sliced
1 (2 to 3 pound) roasting chicken
2 tablespoons olive oil, or to taste
1 pinch salt and ground black pepper to taste

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

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