Everyday Food: The merits of spatchcocked chicken
Spatchcocking — a technique that involves splitting and flattening a chicken — yeilds a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures. The basic method is easy; start with these recipes and customize with your favorite ingredients.
Any pan will do. For these recipes, you can use a roasting pan or a large cast-iron or other heavy skillet.
Basic spatchcocking method
1. Place 1 whole chicken (3 to 4 pounds), breast side down, on a work surface.
2. Starting at thigh end, cut along one side of backbone with kitchen shears.
3. Turn chicken around; cut along other side. Discard or save backbone for stock.
4. Flip chicken over and open it like a book. Press firmly on breastbone to flatten.
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Spatchcocked chicken with potatoes
Serves 4
1. Heat oven to 500 degrees. Season spatchcocked chicken with coarse salt and ground pepper.
2. Using your fingers, loosen skin from breast meat, then tuck 4 thin lemon slices and 2 sprigs thyme between skin and meat. Place chicken, breast side up, in a pan.
3. In a bowl, toss 1/2 pound quartered new potatoes, 1 yellow onion — cut into 8 wedges — and 2 sprigs thyme with 2 teaspoons olive oil; season with salt and pepper. Add to pan.
4. Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 30 minutes. Let rest 5 minutes before carving.
Nutrition information per serving: 532 calories, 28 grams fat (8 grams saturated fat), 15 grams carbohydrates, 53 grams protein, 3 grams fiber, 47 percent of calories from fat.
Spatchcocked chicken with chickpeas
Serves 4
1. Heat oven to 500 degrees. Season spatchcocked chicken with coarse salt and ground pepper and place, breast side up, in a pan.
2. Roast 15 minutes. Remove from oven and add 1 can (15.5 ounces) chickpeas, rinsed and drained, to pan.
3. Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 15 minutes. Let rest 5 minutes.
4. Drizzle with fresh lime juice and sprinkle with fresh cilantro leaves before carving.
Nutrition information per serving: 582 calories, 27 grams fat (7 grams saturated fat), 25 grams carbohydrates, 57 grams protein, 5 grams fiber, 42 percent of calories from fat.
Spatchcocked chicken with tomatoes
Serves 4
1. Heat oven to 500 degrees. Season spatchcocked chicken with coarse salt and ground pepper and place, breast side up, in a pan along with 3 unpeeled garlic cloves, smashed.
2. With the tip of a paring knife, pierce 1 pint cherry tomatoes. Add to pan and drizzle tomatoes with 1 teaspoon olive oil; season with salt and pepper. Pour 1/2 cup dry white wine and 1/4 cup water into pan.
3. Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 30 minutes. Let rest 5 minutes.
4. Sprinkle with 1/4 cup fresh basil leaves, torn if large, before carving.
Nutrition information per serving: 505 calories, 27 grams fat (7 grams saturated fat), 5 grams carbohydrates, 52 grams protein, 1 gram fiber, 48 percent of calories from fat.
This story was originally published June 1, 2015 at 12:17 PM with the headline "Everyday Food: The merits of spatchcocked chicken."