SPATCHCOCK CHICKEN ROASTED ON SOURDOUGH

Spatchcock Chicken Roasted on Sourdough image

Provided by Valerie Bertinelli

Time 1h10m

Yield 4-6 servings

Number Of Ingredients 11

1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 small chicken (about 3 1/2 pounds)
Kosher salt and freshly ground black pepper
1/4 cup unsalted butter
4 slices good-quality sourdough bread, halved
1 clove garlic
1 pinch crushed red pepper flakes
Chopped fresh flat-leaf parsley, for serving
Lemon wedges, for serving

Steps:

Preheat the oven to 450 degrees F.
In a small bowl, combine the smoked paprika, garlic powder, and onion powder. Whisk to combine and then set aside.
Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the back bone. Open the chicken sides like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.
Melt the butter in a large, oven-safe skillet and then take off of the heat. Brush about 1 tablespoon of the butter over the top (the skin side) of the chicken. Dust the chicken with the spice mixture and season with additional salt and pepper. Rub the edges of the bread slices with the garlic. Turn the slices of bread in the butter to coat, then arrange them in an even, slightly overlapping layer in the skillet; sprinkle with the pepper flakes. Place the chicken on top, skin-side up. Roast, rotating the chicken in the skillet halfway through (so that any previously uncovered bread gets covered, until the skin is golden brown and an instant read thermometer inserted into the thigh registers 160 degrees F, 40 to 45 minutes.
Let the chicken rest 5 minutes then carve and serve topped with parsley, with the bread and lemon wedges on the side.