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.