Spatchcocked Chicken With Chickpeas Recipes

SPATCHCOCK CHICKEN

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.

ROASTED SPATCHCOCKED CHICKEN WITH POTATOES

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.

SPATCHCOCKED CHICKEN WITH CHICKPEAS

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.

SPATCHCOCK CHICKEN WITH LEEKS, CARROTS AND CHICKPEAS

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.

ITALIAN CHICKEN AND CHICKPEAS

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
• Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
• Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

GRILLED SPATCHCOCKED CHICKEN WITH HONEY, CHILE AND LEMON

Steps:

• The day before cooking, spatchcock and season the chicken: Remove the spindly wing tips by cutting through the first wing joint with heavy-duty kitchen scissors. Lay the chicken breast side down. Using the scissors again, snip along both sides of the spine to remove it. (Reserve or freeze the spine for stock.) Open up the chicken and flip it over, placing it breast up and with the legs toward you on your cutting board. With one palm on top of the other in the center of the breast, press down until you feel the cartilage crack and the bird lies flat.
• Use the tip of a sharp knife to make three parallel slices in each breast, then three in each leg; each incision should go down to the bone and be about 3 inches long. Rub the sea salt all over, including in the incisions, seasoning more heavily on the underside of the bird.
• In a small bowl, mix the juice of 2 1/2 lemons with the honey, oregano, chile flakes and pepper. Pour 1/3 cup of this marinade over the chicken and refrigerate the remaining marinade for grilling.
• Trim the ends of the 1/2 lemon, then slice it into 12 very thin half-moons and remove any seeds. Tuck the lemon slices into each of the incisions on the chicken, sliding the cut side in and leaving the peel exposed.
• Place the chicken on a rimmed baking sheet, breast side up, and refrigerate, uncovered, for at least 12 or up to 24 hours.
• Two hours before cooking the chicken, take it out of the fridge to come to room temperature.
• Prepare the grill: Clean the grate thoroughly and light the coals. The bird should cook over low, indirect heat. The coals are ready when they're gray and dusty, rather than glowing red.
• Place the bird on the grill, breast side down, discarding any liquid left behind. Watch your chicken like a hawk for the first few minutes and flip the bird if the skin starts to char. When the chicken is lightly colored, or after 10 minutes, flip it over and baste with the reserved marinade. Close the lid on the grill and cook for 40 to 50 minutes more, flipping and basting the chicken every 10 minutes.
• Meanwhile, prepare the chickpeas: Using a mortar and pestle, crush the garlic, oregano and 1/2 teaspoon sea salt. When it's a chunky paste, stir in olive oil and lemon. In a large shallow serving bowl, toss the chickpeas with 1/4 cup dressing and season to taste with sea salt. (Reserve the remaining dressing for the chicken.)
• When the chicken has been cooking for 60 minutes, take its temperature: The meat should feel firm and an instant-read thermometer should read 165 degrees when inserted near the bone of the thickest part of the breast and leg. The chicken may need another 5 to 10 minutes grilling with the lid closed. If you want more char on the breast, cook breast side down; if there is enough color, continue to cook breast side up.
• Once the chicken is cooked, set it on top of the chickpeas. If you have any remaining baste, pour it over the bird. Let it rest for 10 minutes before carving on a cutting board.
• Use a large knife or cleaver to remove both thighs and legs. Separate both breasts, then cut each in half crosswise, creating 8 pieces. Place the chicken pieces back on the chickpeas and drizzle the chicken with the reserved oregano dressing. Cut the remaining lemon into quarters for squeezing on top, and dollop with Greek yogurt, if desired.

HERBY SPATCHCOCKED CHICKEN WITH CRISP CHICKPEAS & WILD GARLIC LABNEH

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.