SPATCHCOCK CHICKEN 375 RECIPES

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SPATCHCOCK CHICKEN RECIPE | ALLRECIPES



Spatchcock Chicken Recipe | Allrecipes image

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

2 (3 1/2) pound whole chickens, wingtips removed
2 teaspoons salt
1 teaspoon dried tarragon
1 teaspoon paprika
¼ teaspoon black pepper
4 teaspoons olive oil
2 lemons, thinly sliced and seeded

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

ROASTED SPATCHCOCK CHICKEN RECIPE | SOUTHERN LIVING



Roasted Spatchcock Chicken Recipe | Southern Living image

The secret to crispy, flavorful chicken you might not have tried.

Provided by Southern Living

Total Time 1 hours 10 minutes

Yield Serves 4

Number Of Ingredients 10

1 (5-lb.) whole chicken
4 garlic cloves, chopped
1 teaspoon kosher salt
6 tablespoons (3 oz.) salted butter, softened
1 tablespoon chopped fresh thyme
2 tablespoons lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided
¾ teaspoon black pepper
12 ounces small red new potatoes, halved
8 ounces small carrots with tops, trimmed
8 ounces Brussels sprouts, trimmed and halved

Steps:

  • Preheat oven to 450°F. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn.
  • Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.
  • Bake chicken in preheated oven 10 minutes. Remove pan from oven. Reduce heat to 400°F. Arrange potatoes and carrots around chicken; return to oven, and bake 20 minutes. Arrange Brussels sprouts around chicken, and spread remaining 2 tablespoons garlic mixture on breasts; return to oven, and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes. Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.

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HERB-ROASTED SPATCHCOCK CHICKEN RECIPE - TYLER FLORENCE ...
Chef Tyler Florence of Wayfare Tavern in San Francisco gets as much crispiness as possible when roasting chicken by spatchcocking, or butterflying—removing the backbone and flattening the bird so that more of the skin is exposed to direct heat. (Your butcher can do this for you.) He serves his kale Caesar alongside, tossing the caramelized roasted garlic from the chicken into the salad Slideshow:  More Chicken Recipes  Recipe from Food & Wine Chefs' Easy Weeknight Dinners. 
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To spatchcock a chicken you need to remove the backbone of the chicken and spread it open like a book. This method for grilling a whole chicken lets the interior heat up faster and more evenly than the traditional method for a whole bird. Use your favorite rub and sauce, if you like.
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HERB-ROASTED SPATCHCOCK CHICKEN RECIPE - TYLER FLORENCE ...
Chef Tyler Florence of Wayfare Tavern in San Francisco gets as much crispiness as possible when roasting chicken by spatchcocking, or butterflying—removing the backbone and flattening the bird so that more of the skin is exposed to direct heat. (Your butcher can do this for you.) He serves his kale Caesar alongside, tossing the caramelized roasted garlic from the chicken into the salad Slideshow:  More Chicken Recipes  Recipe from Food & Wine Chefs' Easy Weeknight Dinners. 
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GARLICKY ROASTED SPATCHCOCK CHICKEN RECIPE | MYRECIPES
Removing a chicken's backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat and golden crisp skin in less time than roasting a whole bird. Although it does require some simple knife skills, it's the best and fastest way to roast a chicken. Plus, you can save the backbone to make a great chicken stock. This is the kind of sheet pan dinner you'll want to make all fall and winter long. 
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HOW TO SPATCHCOCK CHICKEN - TASTE OF HOME: FIND RECIPES ...
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SPATCHCOCK ROASTED CHICKEN RECIPE | FOOD NETWORK
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