Recipe courtesy of Madeline Zakarian
and
Anna Zakarian
From:
Food Network Magazine
Roasted Spatchcock Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 694
- Total Fat
- 48
- Saturated Fat
- 13
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 52
- Cholesterol
- 202
- Sodium
- 1052
- Total: 1 hr
- Active: 20 min
Ingredients
1 (3 1/2-pound) whole spatchcock chicken
2 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 heads garlic, cut in half horizontally
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 lemon, cut in half horizontally
Directions
Special equipment:
1 large cast-iron or ovenproof skillet, 1 meat thermometer and 1 pair of tongs- Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper.
- Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
- Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.