Spatchcocked Roast Chicken With Dressing Recipes

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 425°F. Toss potatoes with olive oil and seasonings.
• Remove neck and giblets from the cavity if they are included.
• Place chicken on a sturdy surface, breast side down so the backbone is facing up. Using poultry shears, cut along each side of the back bone to remove it completely (reserve the bone for broth or gravy if desired).
• Flip the chicken over so the breast side is up. Using your palms, press on the breast bone to flatten it. You should hear it crack as it flattens. Fold the wing tips under the chicken.
• Arrange on a large rimmed baking sheet and brush with olive oil. Sprinkle generously with seasoning. Arrange vegetables around the pan if using.
• Roast the chicken for 45-50 minutes or until it reaches 165°F.
• Remove from the oven and loosely tent with foil. Rest at least 15 minutes before carving.

SPATCHCOCKED (BUTTERFLIED) ROAST CHICKEN RECIPE

Steps:

• Place oven rack in upper-middle position and preheat oven to 450°F (232°C). Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
• If using herbs: using your fingers and starting from the neck end and working your way down towards the legs, gently separate chicken skin from the breast and thigh meat; be careful not to tear the skin. Carefully push the herbs under the skin, distributing them as evenly as possible all over the breast and thigh muscle.
• Combine 1 tablespoon (15g) kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon (5g) baking powder (if using) in a small bowl. Sprinkle all over chicken skin and cavity sides, then return to skin-up position. Drizzle chicken skin with 1 tablespoon (15ml) oil, rubbing to distribute evenly.
• Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes.
• Meanwhile, heat remaining 1 tablespoon (15ml) oil in a small saucepan over high heat until shimmering. Add chicken backbone and cook, stirring frequently, until well browned, about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup (240ml) water, using a wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup (80ml) remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.
• Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot jus.

SPATCHCOCKED ROASTED CHICKEN WITH MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 500 degrees F. Butterfly the chicken: Remove any innards from the chicken. Put the whole chicken breast-side down on a flat surface. (I like to put a kitchen towel underneath the bird to prevent the chicken from sliding around as I work.) Find the backbone running down the center. Use a pair of sharp poultry shears or scissors to cut up along the backbone on one side and then cut along the other side. Remove the backbone and save it to add to chicken stock. Flip the bird over, breast-side up. Gently press down on the breast meat to open the chicken up and flatten it. The breastbone will break as you press. The chicken should now sit almost flat.
• Cook the chicken: Season the chicken on all sides with salt. Put the chicken skin-side up on a rimmed baking sheet lined with a rack, put the pan in the center of the hot oven and cook undisturbed for 20 minutes. Then lower the oven temperature to 450 degrees F and cook for an additional 30 to 35 minutes. The chicken is ready when an instant-read thermometer inserted in the thickest part of the bird registers 155 degrees F to 160 degrees F. Remove the chicken from the oven and allow it to rest for at least 10 to 15 minutes.
• Meanwhile, make the mustard vinaigrette: Whisk the dijon and grainy mustards with the vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Gradually whisk in the canola oil and 1 tablespoon cold water. Taste for seasoning.
• Serve the chicken: Transfer it to a cutting board for carving. Serve with the mustard vinaigrette.

ROAST SPATCHCOCKED LEMON CHICKEN

Steps:

• Preheat oven to 425 degrees. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
• Rub chicken with 1 tablespoon oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper. Brush 1 tablespoon oil in the center of a rimmed baking sheet slightly larger than the size of the chicken, and place half the lemon slices in a single layer on top of oil. Place chicken, skin side up, on lemons. Beginning at the neck end of breast, carefully loosen skin from flesh of breast and thighs with your fingers. Slide remaining lemon slices under skin in a single layer.
• Roast chicken 20 minutes. Toss shallots with remaining teaspoon oil, and scatter around chicken. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more.
• Transfer chicken to a carving board, and let rest 10 minutes. Cut chicken into 8 pieces, and serve with roasted lemons, shallots, and pan juices. If using chicken for soup and salad, let chicken cool completely. Remove and discard skin, lemon under skin, and bones, and shred meat into bite-size pieces. Chicken, roasted lemons, shallots, and pan juices can be refrigerated up to 2 days. Store meat and pan juices in separate containers; lemons and shallots can be stored together.

ROAST CHICKEN WITH SKILLET STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
• Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
• Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
• Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.