Food recipes
Herb-Roasted Spatchcock Chicken
Herb-Roasted Spatchcock Chicken
Serves 4
Ingredients:
1 (3 1/2 to 4 pound) whole chicken
1 1/2 tablespoons chopped fresh rosemary
Grated zest of 2 lemons
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
Pan Sauce:
3 garlic cloves, peeled and cracked
1 sprig fresh rosemary
Juice of 1 lemon
Red pepper flakes (optional)
Directions:
1. Let the chicken come to room temperature 30 minutes before you are ready to cook. Put a 12-inch cast iron skillet in the oven and heat it to 425°F.
2. Combine the rosemary, lemon zest and garlic on a cutting board and finely chop together. In a small bowl, combine the herb mixture, 1 tablespoon olive oil, 1/2 teaspoon salt and about 10 grinds of pepper into a paste.
3. Rinse the chicken and pat dry with paper towels. Put the chicken breast-side down on a cutting board with the neck end closest to you. Trim any excess skin and fat from the opening of the neck cavity. Remove the backbone by cutting along each side of it from the neck to the tail.
4. To remove the keel bone (the breastbone), press the chicken open wider to expose the cavity. At the neck end, use the heel of a sharp knife to make a 1-inch cut on both sides of the keel bone. Bend the bird back, splaying it open like a book. Cut the membrane along the center of the chicken to expose the keel bone and cartilage. Run your thumbs up and under both sides of the cartilage until it separates from the breast. Gradually pull out the cartilage and keel bone.
5. Flip the chicken over breast-side up and use your index finger to loosen the skin of the drumsticks, thighs and breasts. Tuck the herb paste under the skin, spreading it into an even layer by pressing and pushing it around from the top of the skin.
6. Take the hot skillet out of the oven and continue to heat it on the stovetop over high heat. Generously season both sides of the chicken with salt and pepper. Add the remaining 2 tablespoons olive oil to the pan and swirl it around to coat. Put the chicken in skin-side down, cook for 3 minutes, then transfer it to the oven. Roast for 30 minutes. To check for doneness, poke the thickest part of the thigh with a fork. If the juices run clear, it is done. If they are pink, roast for 5 more minutes. If the skin has not crisped up, cook it on the stove over high heat for 2 minutes. Transfer the chicken to a large plate to rest for 10 minutes.
7. For the pan sauce: Add the garlic, rosemary and lemon juice to the pan and put it over high heat (add red pepper flakes for a little spice). Scrape the bottom to loosen the caramelized bits of chicken. Spoon any chicken juices that have released on the plate into the pan. Cook for 3 minutes. Pour the sauce over the chicken and serve.
Serves 4
Ingredients:
1 (3 1/2 to 4 pound) whole chicken
1 1/2 tablespoons chopped fresh rosemary
Grated zest of 2 lemons
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
Pan Sauce:
3 garlic cloves, peeled and cracked
1 sprig fresh rosemary
Juice of 1 lemon
Red pepper flakes (optional)
Directions:
1. Let the chicken come to room temperature 30 minutes before you are ready to cook. Put a 12-inch cast iron skillet in the oven and heat it to 425°F.
2. Combine the rosemary, lemon zest and garlic on a cutting board and finely chop together. In a small bowl, combine the herb mixture, 1 tablespoon olive oil, 1/2 teaspoon salt and about 10 grinds of pepper into a paste.
3. Rinse the chicken and pat dry with paper towels. Put the chicken breast-side down on a cutting board with the neck end closest to you. Trim any excess skin and fat from the opening of the neck cavity. Remove the backbone by cutting along each side of it from the neck to the tail.
4. To remove the keel bone (the breastbone), press the chicken open wider to expose the cavity. At the neck end, use the heel of a sharp knife to make a 1-inch cut on both sides of the keel bone. Bend the bird back, splaying it open like a book. Cut the membrane along the center of the chicken to expose the keel bone and cartilage. Run your thumbs up and under both sides of the cartilage until it separates from the breast. Gradually pull out the cartilage and keel bone.
5. Flip the chicken over breast-side up and use your index finger to loosen the skin of the drumsticks, thighs and breasts. Tuck the herb paste under the skin, spreading it into an even layer by pressing and pushing it around from the top of the skin.
6. Take the hot skillet out of the oven and continue to heat it on the stovetop over high heat. Generously season both sides of the chicken with salt and pepper. Add the remaining 2 tablespoons olive oil to the pan and swirl it around to coat. Put the chicken in skin-side down, cook for 3 minutes, then transfer it to the oven. Roast for 30 minutes. To check for doneness, poke the thickest part of the thigh with a fork. If the juices run clear, it is done. If they are pink, roast for 5 more minutes. If the skin has not crisped up, cook it on the stove over high heat for 2 minutes. Transfer the chicken to a large plate to rest for 10 minutes.
7. For the pan sauce: Add the garlic, rosemary and lemon juice to the pan and put it over high heat (add red pepper flakes for a little spice). Scrape the bottom to loosen the caramelized bits of chicken. Spoon any chicken juices that have released on the plate into the pan. Cook for 3 minutes. Pour the sauce over the chicken and serve.
Printed from https://recipe.bluelayer.org/recipe/63535/herb-roasted-spatchcock-chicken