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!
It’s as easy a 1, 2, 3…
(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.