Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Spatchcocked Chicken with Fingerlings and Brussels Sprouts

Dinner Party, Gluten Free, Poultry3 Responses »

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……….

Spatchcocked Chicken

Spatchcocked Chicken with Potatoes and Brussels Sprouts

Spatchcocked Chicken with Potatoes and Brussels Sprouts

Ingredients

  • 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

Instructions

  • 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.
  • http://pamelasglutenfreerecipes.com/gluten-free/spatchcocked-chicken-with-fingerlings-and-brussels-sprouts/

    3 Responses

    Annette
    October 5th, 2015 at 5:00 pm

    Well, yes it kinda does look a little sexy! And yummy, making this tomorrow night for dinner. Looking forward to more food porn shots!

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