SPATCHCOCKED CHICKEN WITH CHICKPEAS
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 5
Steps:
- Preheat oven to 500 degrees. Season chicken with coarse salt and ground pepper and place, breast side up, in a pan. Roast 15 minutes. Remove from oven and add chickpeas 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 15 minutes. Let rest 5 minutes. Drizzle with fresh lime juice and sprinkle with fresh cilantro leaves before carving.
Nutrition Facts : Calories 532 g, Fat 28 g, Fiber 2 g, Protein 53 g
ROASTED SPATCHCOCKED CHICKEN WITH POTATOES
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
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
BRAISE-ROASTED CHICKEN WITH LEMON AND CARROTS
A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting.
Provided by hello angie
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
- Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
- Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
- Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
- Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
- Slice chicken and serve with sauce.
Nutrition Facts : Calories 736.3 calories, Carbohydrate 13.6 g, Cholesterol 275 mg, Fat 42.5 g, Fiber 4 g, Protein 70.1 g, SaturatedFat 10.7 g, Sodium 584.3 mg, Sugar 5 g
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
Spatchcock Chicken is so easy to make, and turns out juicy and tender!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Toss potatoes with olive oil and seasonings.
- Remove neck and giblets from the cavity if they are included.
- Place chicken on a sturdy surface, breast side down so the backbone is facing up. Using poultry shears, cut along each side of the back bone to remove it completely (reserve the bone for broth or gravy if desired).
- Flip the chicken over so the breast side is up. Using your palms, press on the breast bone to flatten it. You should hear it crack as it flattens. Fold the wing tips under the chicken.
- Arrange on a large rimmed baking sheet and brush with olive oil. Sprinkle generously with seasoning. Arrange vegetables around the pan if using.
- Roast the chicken for 45-50 minutes or until it reaches 165°F.
- Remove from the oven and loosely tent with foil. Rest at least 15 minutes before carving.
Nutrition Facts : Calories 762 kcal, Carbohydrate 52 g, Protein 41 g, Fat 43 g, SaturatedFat 10 g, Cholesterol 143 mg, Sodium 152 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
SPATCHCOCK CHICKEN WITH LEEKS, CARROTS AND CHICKPEAS
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Wash the leeks thoroughly to remove any dirt and transfer to a large bowl. Add the carrots, chickpeas and 2 tablespoons of the herbes de Provence. Drizzle with olive oil and season with salt and pepper. Stir well to combine. Transfer to a rimmed baking sheet.
- To spatchcock the chicken, use strong kitchen shears or poultry shears and cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down on the breast to flatten it out to one thickness.
- Place the chicken on top of the vegetables in the baking sheet. Drizzle the chicken with olive oil and season with salt, pepper and the remaining 1 tablespoon herbes de Provence.
- Roast in the oven until the chicken skin is golden brown and crisp and a thermometer inserted into a thigh registers 165 degrees F, 45 to 55 minutes.
- Transfer the chicken to a cutting board and let rest for 10 minutes. Transfer the roasted vegetables to a large saute pan and add the spinach and mustard. Stir to combine, letting the residual heat from the vegetables wilt the spinach. If desired, cook the spinach further on the stovetop.
- Carve the chicken and serve with the vegetables.
HERBY SPATCHCOCKED CHICKEN WITH CRISP CHICKPEAS & WILD GARLIC LABNEH
Wow your dinner guests and serve this spatchcocked chicken with chickpeas and labneh. The recipe uses wild garlic, which you can forage for in spring
Provided by Rosie Birkett
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 15
Steps:
- First, make the labneh. Mix the yogurt with a pinch of salt. Line a sieve with muslin or a clean J-cloth and rest over a deep bowl. Spoon in the yogurt, cover, and put in the fridge to strain for about 4 hrs. You'll be left with a firmer, soft cheese-like substance - this is your labneh.
- Heat oven to 180C/160C fan/gas 4. To spatchcock the chicken, put it on a chopping board, breast-side down, with its legs pointing towards you. Use sharp scissors to carefully cut out the backbone and parson's nose in one piece (you can freeze them to use in stock). Turn the chicken over and press on the breastbone to flatten it - you should feel it breaking.
- Mash the butter with the tarragon and wild garlic and season. Use your fingers to ease the skin from the breast of the chicken and spread the butter over the breast under the skin. Season the bird and rub with any remaining butter and a little olive oil. Dust with the za'atar.
- In a roasting tin, combine the lemon slices, garlic, red onions,chickpeas and bay leaves with 1 tbsp olive oil. Season and sit the bird on top. Roast for 45-50 mins, basting with the juices a couple of times, until a thermometer inserted into the thickest part of the breast reads 75C, or the juices run clear and theflesh is opaque. Remove from the oven and rest for at least 15 mins.
- Turn the labneh out into a bowl. In a mini chopper or small blender, blitz the wild garlic with the olive oil and lemon juice, then pour this on top of the labneh. Carve the chicken once rested and divide between plates with the wild garlic labneh and chickpeas.
Nutrition Facts : Calories 812 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 59 grams protein, Sodium 0.6 milligram of sodium
SKILLET CHICKEN WITH LEEKS AND CARROTS
We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful juices, this one-pan meal is worthy of a special occasion.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
- Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
- Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.
More about "spatchcock chicken with leeks carrots and chickpeas recipes"
SPATCHCOCK CHICKEN ROASTED WITH HERBS & VEGETABLES
From irenamacri.com
Category MainCalories 617 per serving
- Once the chicken is in the oven, start on the veggies. Toss them in a big bowl with olive oil and a few pinches of salt and pepper. Add whole potatoes to the same tray as the chicken after 10 minutes in the oven. Roast for 30-40 minutes.
- Remove the chicken from the oven and transfer to a cutting board. Cover with foil or a towel and rest for 10 minutes. In the meantime, add the leeks and carrots to the tray/pan with the potatoes and stir them through the remaining buttery, herby roasting chicken juices. Leave in the oven for 10 more minutes, you can reduce the heat down to 180 C./ 355 F.
SIMPLE SPATCHCOCKED CHICKEN AND ROASTED ROOT …
From myjewishlearning.com
CHICKEN BREASTS WITH LEEKS & PARMESAN CHEESE (RECIPE)
From thespruceeats.com
SPATCHCOCK CHICKEN WITH LEEKS, CARROTS AND CHICKPEAS
From foodnetwork.com
ROASTED CHICKEN, LEEKS & CARROTS - THIS LITTLE ITALIAN
From thislittleitalian.com
ONE PAN ROASTED SPATCHCOCKED CHICKEN AND VEGETABLES
From whatmjloves.com
CRISPY SPATCHCOCK CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CAST-IRON ROAST CHICKEN WITH CARAMELIZED LEEKS RECIPE …
From bonappetit.com
ROASTED SPATCHCOCK CHICKEN AND VEGETABLES - EASY RECIPE CHEF
From easyrecipechef.com
GARLICKY ROASTED SPATCHCOCK CHICKEN RECIPE | MYRECIPES
From myrecipes.com
MOROCCAN SPATCHCOCK CHICKEN WITH CRISPY POTATOES & CARROTS – …
From genabell.com
THE BEST SPATCHCOCK CHICKEN - FIT FOODIE FINDS
From fitfoodiefinds.com
SPATCHCOCKED CHICKEN WITH CHICKPEAS RECIPE | RECIPE | ROAST …
From pinterest.com
SPATCHCOCK CHICKEN - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
ROASTED SPATCHCOCK CHICKEN OR PORK WITH POTATOES AND LEEKS
From homeawaycafe.com
ROASTED SPATCHCOCKED CHICKEN - BREAKING BREAD WITH ASHLEY
From breakingbreadwithashley.com
SPATCHCOCKED CHICKEN ROASTED WITH CARROTS AND SHALLOT.
From smartinthekitchen.com
SPATCHCOCK SKILLET ROASTED CHICKEN WITH CITRUS AND LEEKS
From pineappleandcoconut.com
FOOD NETWORK KITCHEN
From foodnetwork.com
CREAMY CHICKEN WITH BRAISED LEEKS & CARROTS RECIPE - DRIZZLE AND DIP
From drizzleanddip.com
BRAISED CHICKEN WITH CARROTS AND LEEKS - EATING EUROPEAN
From eatingeuropean.com
LEMON SPATCHCOCK CHICKEN WITH ROASTED APPLES, PARSNIPS AND …
From pinterest.ca
SPATCHCOCK CHICKEN RECIPE IN THE OVEN | WHOLESOME YUM
From wholesomeyum.com
HOW TO MAKE A SPATCHCOCK CHICKEN - LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
SAUTéED CHICKEN WITH LEEKS, CARROTS, PARSNIPS AND MUSHROOMS
From jamiegeller.com
CRISP ROASTED CHICKEN WITH CHICKPEAS, LEMONS AND CARROTS
From saltandserenity.com
LEMON SPATCHCOCK CHICKEN WITH ROASTED APPLES, PARSNIPS AND …
From foodnetwork.ca
SPATCHCOCK CHICKEN - FRIDAY NIGHT SNACKS AND MORE...
From fridaysnacks.info
SPATCHCOCK CHICKEN AND VEGETABLE SHEET PAN DINNER
From anaffairfromtheheart.com
ROASTED SPATCHCOCK CHICKEN RECIPE WITH VEGGIES - FIT MEN COOK
From fitmencook.com
LEMON GARLIC SPATCHCOCK CHICKEN - DOWNSHIFTOLOGY
From downshiftology.com
ROASTED GARLIC AND HERB SPATCHCOCKED CHICKEN WITH POTATOES, …
From psychedtotakeabite.wixsite.com
FOOD NETWORK KITCHEN
From foodnetwork.com
SPATCHCOCK ROAST CHICKEN - FLAVOR THE MOMENTS
From flavorthemoments.com
SPATCHCOCK CHICKEN - EASY OVEN ROASTED CHICKEN WITH SPICE RUB
From willcookforsmiles.com
LEMON GARLIC SPATCHCOCK CHICKEN DINNER - THE NOSHERY
From thenoshery.com
ROAST CHICKEN WITH CHICKPEAS, LEEKS AND LEMON, EASY AND A
From natachasanzcaballero.com
LEMON SPATCHCOCK CHICKEN WITH ROASTED APPLES, PARSNIPS AND …
From pinterest.ca
SHEET-PAN CHICKEN WITH CHICKPEAS, CARROTS AND LEMON
From en.discovercaliforniawines.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love