Panache Flattened Chicken How To Cook Recipes

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ROASTED FLATTENED CHICKEN



Roasted Flattened Chicken image

Roasted Flattened Chicken. A quick and easy way to roast chicken and keep it moist. Way better than rotisserie! Serve as part of a hot dinner or have cold cuts!

Provided by Lovefoodies

Categories     Chicken

Time 1h10m

Number Of Ingredients 6

1 Whole Chicken
Juice of 1 lemon
1 tsp salt
1/2 tsp pepper
1 tbsp herbs du Provence
1 Tablespoon Extra Virgin Olive Oil

Steps:

  • Cut through the whole chicken along the backbone and open it up and give it a good flattening with the palm of your hand.
  • Marinate the chicken in the juice of 1 lemon, 1 tsp salt, 1/2 tsp pepper, 1 tbsp herbs du Provence and olive oil.
  • Place in pan and cover very tightly with aluminum foil.
  • Place in a pre-heated oven to 450 F for 1/2 hr, then uncover and roast at 400 F until juices run clear and it's golden. (You can add some sliced up potatoes and onions for a meal in a pan).
  • Allow to rest for 10 minutes before carving. Serve with your favourite vegetables and potatoes!

Nutrition Facts : Calories 1567 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 526 milligrams cholesterol, Fat 95 grams fat, Fiber 1 grams fiber, Protein 164 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1 Chicken, Sodium 2820 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 61 grams unsaturated fat

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.

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY



Butterflied Roast Chicken with Lemon and Rosemary image

Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.

Provided by foodelicious

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 6

1 tablespoon olive oil, or as needed
1 (3 pound) whole chicken, backbone removed
kosher salt and ground black pepper to taste
1 lemon, sliced into rounds
4 sprigs fresh rosemary
½ cup white wine

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
  • Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
  • Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g

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

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.

GRILLED FLATTENED CHICKEN



Grilled Flattened Chicken image

There's nothing flat about the flavor of this crispy, mouthwatering chicken hot off the grill. It's sweet and herby and cooks up in just over an hour.

Provided by My Food and Family

Categories     Home

Time 3h18m

Yield Makes 8 servings.

Number Of Ingredients 5

3/4 cup KRAFT Classic CATALINA Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. chopped fresh rosemary
1 whole chicken (3 lb.)
3 lb. fresh asparagus spears, trimmed

Steps:

  • Mix first 3 ingredients until well blended; reserve 1/4 cup for later use.
  • Place chicken, breast-side down, on cutting board. Use kitchen shears to remove backbone. Turn chicken over; press on breastbone to flatten chicken. Place, skin-side up, in shallow dish; tuck in wings. Brush with remaining dressing mixture. Refrigerate 2 hours to marinate, turning chicken occasionally.
  • Heat grill to medium heat. Cover grate with heavy-duty foil; spray with cooking spray. Remove chicken from marinade; discard marinade. Place chicken, breast-side down, on foil. Grill 45 min. or until chicken is done (165ºF), turning after 10 min. Transfer to cutting board. Tent with foil; let stand 10 min. Meanwhile, brush asparagus with reserved dressing mixture. Grill 6 to 8 min. or until crisp-tender, turning occasionally. Slice chicken; serve with asparagus.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

PORTUGESE FLAT CHICKEN



Portugese Flat Chicken image

From African Kitchen :South Africa. Preferably spatchcock a baby chicken or small sprig chicken by laying it on its back, breast side up. Cut through this side only so that chicken can be opened out .

Provided by Annacia

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 frying chicken
4 large garlic cloves
1 tablespoon coarse salt
1 teaspoon fresh coarse ground black pepper
2 lemons, juice of
1/2 cup dry white wine
1/2 cup olive oil
ground red chili pepper (to taste)

Steps:

  • Use a blender to liquify bottom 7 ingredients and pour over the chicken in a roasting pan.
  • Cover with foil and roast for 35 to 40 minutes at 350 degrees.
  • Remove from oven, strain liquid and thicken by reduction in pot on top of stove.
  • Meanwhile crisp the chicken up on slow open fire or under grill of stove if open fire or under grill of stove if open fire is not available. (Fire is first prize) Baste liberally with thickened sauce before serving.
  • Serve with good savory rice, vinaigrette dressed salad, French fries and light, chilled frosty!

Nutrition Facts : Calories 769.4, Fat 61.7, SaturatedFat 13.7, Cholesterol 172.5, Sodium 1908.1, Carbohydrate 4, Fiber 0.3, Sugar 0.9, Protein 43.2

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