Spatchcock Chicken Dinner
We’re including a couple of side dishes with this recipe, so you can make a whole dinner!
So, what is Spatchcock Chicken, you ask? Spatchcocking is a really simple method for butterflying a whole chicken, helping it to roast or grill evenly. Basically, you take a pair of poultry shears, or hefty kitchen shears, and cut the backbone out. (This is easier to imagine if you watch our video, or search it on YouTube.) We’re roasting our chicken in this recipe, but Louisa will give you grilling instructions as well.
In addition to the chicken, we’ll be making Hasselback Potatoes and Sauteed Brussels Sprouts.
3.5-5 # Chicken
1 Tbsp Brown Sugar
1 Tbsp Salt
1 Tbsp Paprika
1 Tbsp Garlic Powder
1 tsp Ground Black Pepper
With a pair of poultry shears, cut down each side of the spine, starting from the tail. You should be able to easily cut through the ribs. Stay as close to the spine as possible.
Turn the chicken onto its skin side, and with a sharp knife make a small slit in the cartilage just in front of the sternum and pop the sternum up. This will enable you to flatten the chicken.
Place the chicken on a roasting pan, and rub all over (both sides) with the spice mix.
Roast skin-side up at 450°F for 40 minutes, or until the meat comes to 165°F and the juices run clear. Remove from heat and cover with foil until ready to serve.
(To grill, start with a hot grill, and place the chicken skin side down for about 5 minutes. Turn the grill to medium, about 350°F for another 40-45 minutes. Chicken is done when the internal temp reaches 165°F and juices run clear.)
4 ea Russet Potatoes, wash and leave skin on
2-3 Tbsp Olive Oil
2 Tbsp Melted Butter
Flaked Sea Salt
Fresh Parsley (chopped, for garnish)
Slice the potatoes in ? – ¼” slices WITHOUT cutting all the way through – you want the potato to stay whole.
Place on a baking sheet lined with a silicone sheet or foil.
Brush with oil and sprinkle with sea salt.
Bake at 450°F for 55-60 minutes, or until golden and crispy.
Remove from the oven, brush with melted butter and sprinkle with parsley.
Sautéed Brussels Sprouts with Balsamic Vinegar
4 C Brussels Sprouts, stem and “old” leaves removed
1 Tbsp Butter (or Olive Oil)
1 ea Small Yellow Onion, diced small
1-2 cloves Garlic, minced
¼ # Pancetta, chopped
¼ C Balsamic Vinegar
Cut the sprouts in half.
Melt the butter with the onions, garlic and pancetta, and sauté until the onions begin to look translucent.
Add the sprouts and Balsamic vinegar and sauté for 10-15 minutes on medium heat, stirring occasionally.
Start with your potatoes, and get them in the oven with a timer on for 15 minutes.
Prepare the chicken, and place in the oven when the timer goes, and reset the timer for 40 minutes.
When there are about 10 minutes left on the timer, start the sprouts.
When the timer goes, test the chicken temp for 165°F, and check the potatoes. Leave them in another 5-8 minutes as needed. Take chicken and/or potatoes out of the oven and set aside until the sprouts are done. (Cover the chicken with foil and let sit for several minutes before cutting.) Serve and enjoy!