Best 2 Spatchcock Roasted Chicken Recipes
Spatchcock roasted chicken is a mouthwatering dish that combines crispy skin, succulent meat, and a burst of flavors. In this article, we will take you on a culinary journey to discover the best recipe for cooking spatchcock roasted chicken. We will explore different cooking techniques, ingredient variations, and tips to achieve the perfect balance of flavors and textures. Whether you're a seasoned home cook or a beginner looking to impress your friends and family, this article will provide you with all the essential information and guidance you need to create a truly memorable spatchcock roasted chicken dish.
Let's cook with our recipes!
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.
ROASTED SPATCHCOCK CHICKEN
When you have a famous chef for a dad, you learn how to enjoy good food early on - and if you're Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don't expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they're not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. "We want to show people of all ages that you can cook delicious things," Madeline says.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper.
- Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
- Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.
Tips
- Butterfly the chicken: Using a sharp knife or kitchen shears, cut along the backbone of the chicken from the neck to the tail. Open the chicken flat and press down on the breastbone to flatten it. This will help the chicken cook evenly and reduce the cooking time.
- Season the chicken generously: Rub the chicken inside and out with a mixture of salt, pepper, and your favorite herbs and spices. You can also add a compound butter or marinade to the chicken for extra flavor.
- Roast the chicken at a high temperature: This will help the skin crisp up and prevent the chicken from drying out. Roast the chicken at 425 degrees Fahrenheit for 20-30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the chicken rest before carving: This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird. Let the chicken rest for 10-15 minutes before carving.
Conclusion
Spatchcock roasted chicken is a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can ensure that your spatchcock roasted chicken turns out perfectly every time. So next time you're looking for a quick and easy roasted chicken recipe, give spatchcock chicken a try. You won't be disappointed!
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