Best Spatchcock Chicken With Leeks Carrots And Chickpeas Recipes

Skillet Chicken with Leeks and Carrots image

Provided by Greg Lofts

Time 1h

Number Of Ingredients 10

3 bone-in, skin-on chicken-breast halves (about 2 pounds total), room temperature
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
3 medium leeks, white and light-green parts only, cut into 1-inch rounds, then thoroughly washed and drained (2 cups)
5 medium carrots, peeled and cut on the bias into 1 1/2-inch pieces (2 cups)
2 cups Italian-bread cubes (each about 1 inch square; from 1 small loaf)
2 cloves garlic, minced (2 teaspoons)
1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice
1/4 cup lightly packed fresh mint leaves, sliced, plus more for serving

Steps:

Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.

Spatchcock Chicken with Leeks, Carrots and Chickpeas image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 9

3 to 4 medium leeks, halved lengthwise and cut into 1 1/2-inch pieces
4 to 5 medium carrots, cut into 1-inch pieces
One 15-ounce can chickpeas, rinsed and drained
3 tablespoons herbes de Provence
Olive oil, for drizzling
Kosher salt and freshly ground pepper
One 3 1/2-pound whole chicken
8 ounces spinach
2 tablespoons Dijon mustard

Steps:

Preheat the oven to 450 degrees F.
Wash the leeks thoroughly to remove any dirt and transfer to a large bowl. Add the carrots, chickpeas and 2 tablespoons of the herbes de Provence. Drizzle with olive oil and season with salt and pepper. Stir well to combine. Transfer to a rimmed baking sheet.
To spatchcock the chicken, use strong kitchen shears or poultry shears and cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down on the breast to flatten it out to one thickness.
Place the chicken on top of the vegetables in the baking sheet. Drizzle the chicken with olive oil and season with salt, pepper and the remaining 1 tablespoon herbes de Provence.
Roast in the oven until the chicken skin is golden brown and crisp and a thermometer inserted into a thigh registers 165 degrees F, 45 to 55 minutes.
Transfer the chicken to a cutting board and let rest for 10 minutes. Transfer the roasted vegetables to a large saute pan and add the spinach and mustard. Stir to combine, letting the residual heat from the vegetables wilt the spinach. If desired, cook the spinach further on the stovetop.
Carve the chicken and serve with the vegetables.