Fast Food Fridays : Roasted Spatch Chicken

Quickest way to get dinner on the table? Combine your oven with a cast iron pan filled with veggies and a spatch chicken. A what chicken you ask? Spatchcocking involves splitting and flattening the chicken. It exposes more skin so there is more crispy goodness for everyone. Your butcher will often do it for you; my Lucky’s even sells them already oiled and herbed. But if you are feeling homestead-y, here is a great guide!
SpatchCook Chicken

It’s as easy a 1, 2, 3…

Roasted Spatchcocked Chicken Recipe

(pre-heat oven to 140 degrees)
1. Slice mushrooms and place them in bottom of a cast iron skillet (if using a regular oven proof skillet add two tablespoons or oil or butter or grease.)
2. Top with sliced onions.
3. Nestle spatchcocked chicken on top and dress with oil and fresh or dried herbs.
(roast for twenty minutes or until chicken reaches a safe temperature)

While your chicken is resting, preferably for at least ten minutes, saute veggies for the side. I pulled out my trusty Leafy Greens cookbook (my bible for eating greens) and sauteed up a bunch of rainbow chard. This is easily done the last ten minutes or so of resting!

And there you have it, a Friday night meal worthy of any restaurant in the time it would take you to drive back and forth to the closest fast food place.

Comments

  1. Holy cow that looks delicious and easy! My kids have just started loving chicken and I keep running out of recipes! I am putting this at the top of the list!

  2. Angela S says:

    I am always looking for new ways to prepare chicken, and this looks really great!

  3. Love how incredibly easy this recipe is. Looks absolutely delicious! Mmmmmm 🙂

  4. I’m loving your version of “fast food”. I make dinner every night of the week and sometimes I just want something quick and easy. This fits the bill. Thanks for sharing.

  5. Spatch – what? I had never heard of this before. I am definitely going to have to try this out! Thanks!

  6. I have never heard of a spatch chicken. But that may because I only cook breasts, LOL.

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