1 result for tag: Spatchcock Chicken
Hundred Acre Spatchcock Chicken
Heat oven to 425 degrees and smear some olive oil or lard into the center of a rimmed sheet pan.
Place spatchcocked chicken, breast side down on sheet pan and roast 20 minutes. Toss some roasting vegetables to the pan (try a combination of shallots, onions or carrots, celery, cubes of potatoes or small new potatoes) with a teaspoon or so of olive oil and scatter around chicken. Or, just do onion or shallots if that’s all you have on hand. Your sauce will be delicious.
Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 160 degrees, about 25 to 30 minutes more.
Transfer chicken to a carving board, and ...