Flat Roast Chicken Recipes

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FLAT ROAST CHICKEN



Flat Roast Chicken image

Try this recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a simple, family-friendly way to serve delicious roast chicken. It's just one of our many delicious chicken recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 whole (3- to 4-pound) chicken
Coarse salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
2 cloves garlic, smashed and peeled

Steps:

  • Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
  • Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
  • Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
  • Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.

SPICE RUBBED FLATTENED ROAST CHICKEN



Spice Rubbed Flattened Roast Chicken image

This Moroccan-inspired roast chicken will become your new favourite Sunday night dinner. Making the whole meal in a roasting pan means you can just pop it in the oven and forget about it!

Provided by Gay Lea Foods Co-operative(R)

Categories     Trusted Brands: Recipes and Tips     Gay Lea Foods Co-operative®

Time 1h30m

Yield 6

Number Of Ingredients 12

⅓ cup Gay Lea Spreadables Butter, Cinnamon & Brown Sugar
1 tablespoon minced fresh ginger
1 tablespoon finely grated lemon zest
2 teaspoons ground cumin
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
1 (2 1/2 to 3 pound) whole chicken
1 pound baby potatoes
2 large carrots, scrubbed and sliced
2 large parsnips, scrubbed and sliced
2 green onions, roughly chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
  • Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
  • Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
  • Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
  • Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
  • Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.

Nutrition Facts : Calories 457.7 calories, Carbohydrate 33.2 g, Cholesterol 101.6 mg, Fat 22.8 g, Fiber 6.4 g, Protein 30.8 g, SaturatedFat 7.8 g, Sodium 343 mg, Sugar 8.2 g

FLAT ROAST CHICKEN



Flat Roast Chicken image

Make and share this Flat Roast Chicken recipe from Food.com.

Provided by Brookelynne26

Categories     Whole Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

1 whole chicken (3- to 4-pound)
coarse salt & freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
2 garlic cloves, smashed and peeled

Steps:

  • Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
  • Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
  • Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees, about 45 minutes or so. Transfer chicken to a cutting board and let stand 10 minutes.
  • Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.

Nutrition Facts : Calories 896.7, Fat 72.2, SaturatedFat 20.6, Cholesterol 259.1, Sodium 228.6, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 57.5

FLATTENED PAN-ROASTED CHICKEN



Flattened Pan-Roasted Chicken image

Provided by Melissa d'Arabian : Food Network

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 11

1 (3 to 4 pound) chicken
1/2 cup brown sugar
1/2 cup kosher salt
4 cups hot water
1 small onion, chopped
1 tablespoon whole black peppercorns
2 sprigs fresh tarragon, coarsely chopped
2 cloves garlic, coarsely chopped
4 cups ice water
1/2 cup white wine
3 tablespoons olive oil

Steps:

  • To prep the chicken:
  • On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.
  • In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.
  • Preheat the oven to 400 degrees F.
  • Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.

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