FOOD
Spatchcock Roast Chicken
Equipment
Ingredients
Directions
Serving Suggestions
Wine Pairings
- Sheet pan with rack
- Kitchen shears
Ingredients
- 1 chicken
- 2 tablespoons canola oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Using scissors, remove backbone from chicken. Backbone may be used to create a quick gravy.
- Flatten skin side up by pressing firmly down on the breastbone.
- Pat chicken dry. Lift skin to create separation from breasts. Tuck wing tips under breasts.
- Rub with oil under and above skin, then sprinkle with salt and black pepper.
- Cook in oven at 450°F for 40 minutes (until temperature near breast bone registers 145°F).
- Tent with foil and let rest for 10 minutes before carving and serving.
Serving Suggestions
- Balsamic Grapes
- Charred Brussels Sprouts
- Chipotle Carrot Mash
- Everything Bagel Cauliflower
- Garden Salad with Mustard Dressing
- Garlic Green Beans
- Hasselback Potato Gratin
- Roast Garlic Asparagus
- Sauteed Broccoli
- Sliced Almond Asparagus
Wine Pairings
- Pinot Noir
- Sangiovese
- Super Tuscan
- Zinfandel