SPATCHCOCK CHICKEN RECIPE | ALLRECIPES
Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.
Provided by SandyG
Categories Meat and Poultry Chicken Whole Chicken Recipes
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
- Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
- Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
- Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.
Nutrition Facts : Calories 545.4 calories, CarbohydrateContent 0.4 g, CholesterolContent 239 mg, FatContent 32.1 g, FiberContent 0.1 g, ProteinContent 59.9 g, SaturatedFatContent 8.6 g, SodiumContent 758.1 mg
SPATCHCOCK CHICKEN RECIPE | ALLRECIPES
Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.
Provided by SandyG
Categories Meat and Poultry Chicken Whole Chicken Recipes
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
- Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
- Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
- Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.
Nutrition Facts : Calories 545.4 calories, CarbohydrateContent 0.4 g, CholesterolContent 239 mg, FatContent 32.1 g, FiberContent 0.1 g, ProteinContent 59.9 g, SaturatedFatContent 8.6 g, SodiumContent 758.1 mg
10 BEST SPATCHCOCK CHICKEN RECIPES | YUMMLY
From yummly.com
50 WAYS TO EAT COCK: HEALTHY CHICKEN RECIPES WITH BALLS ...
10 BEST CROCK POT CHICKEN RECIPES | YUMMLY
61 CROCK POT CHICKEN RECIPES | SLOW-COOKER CHICKEN IDEAS ...
HOW TO SPATCHCOCK A CHICKEN | MARTHA STEWART
From marthastewart.com
SLOW COOKER CHICKEN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
10 BEST SPATCHCOCK CHICKEN RECIPES | YUMMLY
From yummly.com
50 WAYS TO EAT COCK: HEALTHY CHICKEN RECIPES WITH BALLS ...
10 BEST CROCK POT CHICKEN RECIPES | YUMMLY
61 CROCK POT CHICKEN RECIPES | SLOW-COOKER CHICKEN IDEAS ...
HOW TO SPATCHCOCK A CHICKEN | MARTHA STEWART
From marthastewart.com
SLOW COOKER CHICKEN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com