Spatchcock Chicken Under a Brick

Hiya guys!

I made a delicious oven roasted chicken that turned out beautifully! I’m not trying to sound like I’m bragging but it looked fancy, so if your hosting a dinner this piece was easy and will definitely impress friends!

Spatchcock Chicken Under a Brick is the bird of many names, because this method of cooking fowl is also known as butterfly (butterflied?) or split chicken. So what the heck does that mean? It pretty much means that you remove the backbone of the bird and flatten it out a little so it is all at one level. This allows the chicken to cook evenly, and it works with any fowl, turkey, duck, cornish game hens, etc.

Spatchcock Under a Brick Chicken

  • Servings: 4-6
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Ingredients

1 5lb whole chicken 1 1/2 tablespoon olive oil 1 tablespoon paprika 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon salt 1 teaspoon cayenne 1 teaspoon pepper 1 lemon halved 2 sprigs fresh rosemary 4 medium red potatoes 1 carrot 1/2 celery stalk

Directions

1. Preheat oven to 400. Turn chicken breast side down, using kitchen shears, cut along spine on either side until backbone is removed. (I watched this video on you tube).

2. Turn chicken breast side up and using the palm of your hand press down on the breast bone to break bone and flatten chicken.

3. Cover with 1 tablespoon olive oil and massage into the skin (this will help it get nice and crispy). Mix paprika, onion powder, garlic powder, salt, cayenne, and pepper. Sprinkle and cover chicken.

4. Heat up remaining olive oil over medium heat in a cast iron skillet, place chicken breast side down on hot oil . Place a heavy pan on top, this will help seal the juices in while roasting. Let cook for 5 minutes.

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5. Remove chicken and set aside on a plate. Cut up potatoes, carrots, and celery. Cook for 1 minute in cast iron pan. Place chicken on top, breast side up and squeeze half a lemon over chicken. Place lemon slices and rosemary on top.

6. Stick that puppy in the over for 55 minutes, or until meat thermometer reaches 160. Let sit for 10 minutes before serving. Serve with potatoes, carrots, and celery.

Splitting a chicken this way helps it cook more evenly but also makes it easier to cut. Two thighs and legs, two wings, and the breasts split down the middle.

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YUM!!!
It wasn’t as difficult to make as I thought it would be and it was worth it! If you need a date meal, or for a holiday this a go to that looks and tastes amazing! You can always check out more food posts here.

Enjoy it with friends, family, loved ones, and a nice glass of wine!

Love,
B

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