Best Poultry Essentials Oven Baked Spatchcock Chicken Recipes
SPATCHCOCK CHICKEN
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 Recipes Chicken Whole Chicken Recipes
Time 50m
Yield 8
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, Carbohydrate 0.4 g, Cholesterol 239 mg, Fat 32.1 g, Fiber 0.1 g, Protein 59.9 g, SaturatedFat 8.6 g, Sodium 758.1 mg
ROASTED SPATCHCOCK CHICKEN
When you have a famous chef for a dad, you learn how to enjoy good food early on - and if you're Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don't expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they're not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. "We want to show people of all ages that you can cook delicious things," Madeline says.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
POULTRY ESSENTIALS: OVEN BAKED SPATCHCOCK CHICKEN
This is an insanely easy meal to put together on the fly. All you need is a cooperative chicken, a few veggies, of your choice, and a couple of spices. Throw it in in the oven, and you have a comfy meal in an hour. So yummy. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Chicken
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Mix all the rub ingredients together in a bowl, and reserve.
- 4. Place a rack in the middle position, and preheat the oven to 425f (220c).
- 5. Chef's Note: If you have the time, brine the chicken in a salt solution, for about 2 hours.
- 6. Spatchcock the chicken by first using some kitchen shears, or a sharp knife, and cut out the backbone.
- 7. Freeze the backbone for making a good stock.
- 8. Turn the chicken over, spread open, and push down until you hear a snap.
- 9. Chef's Note: Both sides of the chicken should be lying nice and flat.
- 10. Line a rimmed baking sheet with parchment paper, and coat with grapeseed oil.
- 11. Cut the potatoes and carrots into 1/2-inch (1.3cm) slices. Lay the veggies in the rimmed baking sheet.
- 12. Chef's Note: I am using some carrots from my Winter greenhouse, but if you are using regular carrots, cut them to the same thickness as the potatoes.
- 13. Lay the chicken, skin side up onto the veggies, and press down. Pat the chicken dry with paper towels, and evenly sprinkle the rub on the chicken.
- 14. Place in the preheated oven, and allow to bake until the breast reads 150f (65c) on an instant-read thermometer, about 35 to 45 minutes.
- 15. PLATE/PRESENT
- 16. Serve with the veggies, and maybe some nice crusty bread. Enjoy.
- 17. Keep the faith, and keep cooking.
POULTRY ESSENTIALS: OVEN BAKED SPATCHCOCK CHICKEN
I've oven-baked a whole lot of chickens, and probably so have you. This is a whole chicken that has been spatchcocked... more on that later. It's got simple ingredients, and cooked in the oven to crispy perfection. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Chicken
Time 4h10m
Number Of Ingredients 14
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Mix all the spice rub ingredients together in a small bowl, and reserve.
- 4. HOW TO SPATCHCOCK A CHICKEN
- 5. Place the chicken, breast-side-down on a clean work surface, and use a pair of kitchen shears to cut through the backbone.
- 6. Remove the backbone.
- 7. Turn the chicken over, and press down in the middle until you hear a satisfying crack.
- 8. Chef's Note: Breaking the breastbone you have flattened the chicken out.
- 9. Rub the chicken all over with the squeezed lemon pieces.
- 10. With your fingers, loosen the skin under the breasts.
- 11. Rub a tablespoon of the spice rub under the skin of the breasts.
- 12. Use the remaining spice rub to coat the chicken.
- 13. Place, uncovered, in the refrigerator for 3 hours.
- 14. Place a rack in the middle position, and preheat the oven to 400f (205c).
- 15. Add the mushrooms to the roasting pan, or ovenproof skillet.
- 16. Add the chicken stock, and wine.
- 17. Place the chicken on top.
- 18. Roast uncovered, until the internal temperature of the thighs reach 165f (75c), about 55 to 65 minutes.
- 19. Remove from the oven, and allow to rest 10 minutes before serving.
- 20. Chef's Note: While the chicken is resting, you can take the juices, and make a nice pan sauce... or you could just serve it au jus.
- 21. PLATE/PRESENT
- 22. Carve and serve with your favorite sides. Enjoy.
- 23. Keep the faith, and keep cooking.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
