Spatchcock Chicken with Vegetables
Servings
4
Prep Time
10-15 minutes
Cook Time
45-50 minutes
Using this technique ensures a quicker, crispier and more evenly roasted spiced chicken. Set atop a medley of vegetables eager to absorb flavorful drippings, this one-pan chicken meal is ideal for a weeknight dinner.
Chef Marc Murphy
Ingredients
1 whole chicken
3 carrots, peeled and diced
3 stalks celery, diced
2 white onions, diced
4 cloves garlic, halved
½ lb spinach
2 oz olive oil
2 oz sherry vinegar
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3 tsp Chef’s Best Friend
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1 tsp Riviera
Directions
To Spatchcock Chicken:
Place chicken breast-side down on your cutting board with the neck facing you. Using kitchen shears, cut along one side of the spine as closely as possible to prevent waste. Repeat on the other side of the spine until you can remove the spine entirely.
Flip the chicken over with the breast-side up and the legs out on the side. Using both hands, press down on the breastbone until you hear a small crack. Flatten the chicken out completely. Tuck the tips of the wings behind the breast.
To Cook:
Preheat oven to 400 degrees.
Season chicken evenly with Chef’s Best Friend mix and Riviera spice mix.
In a small mixing bowl, toss carrots, celery, onion and garlic with olive oil and both spice mixes.
Add vegetable mix to the bottom of a large oven-safe sauté pan. Place the chicken on top of the vegetables, and transfer pan to the oven. Roast until internal temperature reaches 160 degrees, about 45 minutes.
Once chicken and vegetables are completely cooked, remove from the oven and set aside the chicken to rest on a cutting board.
Deglaze the pan with sherry vinegar and add the spinach. Lightly sauté and stir until spinach is wilted down. Slice chicken and serve over the vegetables.
Supermarket
Fair Trade