Okay, I have been debating whether I should share this Spatchcocked Chicken recipe with you.
Not because it’s too complicated to make — just the opposite.
And, not because it contains pricey or hard to find ingredients — geez it’s just a whole, albeit organic, chicken with a few fingerling potatoes and a handful of Brussels sprouts.
Certainly it wasn’t the technique either. By removing the backbone or spatchcocking the chicken, it cooks more quickly, and you get a super moist, and fabulously crispy chicken. I have been wanting to share that with you for awhile now.
It’s because of the picture.
Usually, I shoot a few different angles, in different directions. But nope, didn’t do that this time, I was just to darn hungry. It was a just shoot the damn bird so we can eat kinda day.
And, it is entirely possible that you don’t see what I see. But, does that chicken look just a little sexy to you?
Maybe, I have been spending a little too much time in the kitchen……….
- 1 whole chicken 3 1/2 - 4 lbs, spatchcocked
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons each fresh chopped rosemary and thyme
- 4-6 fingerling potatoes per person, tossed with olive oil and salt and pepper
- 5-7 Brussels spouts per person, tossed with olive oil and salt and pepper
- Preheat oven to 425 degrees.
- Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears.
- Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
- Rub both sides of chicken with 1 tablespoon oil, and season with 1 tablespoon salt.
- Heat a large cast iron skillet over med-high heat, it should be big enough to accomodate the chicken and maybe the vegetables.
- Add 2 tablespoons of olive oil, once heated through, add chicken breast side down and let cook 3-5 minutes undisturbed until the skin is a nice golden brown.
- Carefully flip over, and scatter with herbs.
- Add the potatoes if they fit, or add them to a separate pan and slide into oven as well.
- Roast chicken 20 minutes.
- Add Brussels sprouts to pan if they fit, or to the other pan with potatoes.
- Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more.
- Transfer chicken to a carving board, and let rest 10 minutes before carving.