Spatchcock: Everyone’s Favorite Food Word
Fall is aaaaalmost here. Kinda. Sorta. We’ve had a bonkers heat wave these last few weeks that has been truly miserable. But a little bit of rain yesterday and today has, at least temporarily, broken the curse.
With this slight shift in weather comes another change: I’m back, it seems. But I am rusty! I’ll be easing back into the swing of things with some rehashing and slight tweaking of some of my favorite go-to recipes.
After you’ve spatchcoked your chicken, dry it thoroughly with paper towels. Making sure to get into all it’s little crevices. Rub down liberally with a mixture of olive oil and spices. This time around I used about a half tablespoon each of cumin, Hungarian paprika, and ground oregano, as well as the usual generous amounts of salt and pepper, mixed with 1/4 cup of olive oil.
Lay it breast up on really any form of roasting pan, Dutch oven, rimmed baking sheet, etc. I used my 12″ cast iron skillet with wonderful results. But really anything will do.
Pop it on to the center rack of a preheated 400° oven. Roast for 40-45 minutes. The breast should temp at 150° and the thigh at 170°.
The skin comes out beautiful! Crispy and perfectly browned.
Let it rest for 10 minutes before carving and serving. The other wonderful thing about roasting in this manner is that it makes carving the bird incredibly easy! If you take care, it is so simple to find the leg joints and even to remove the breast while keeping the skin (mostly) intact! Served quartered, it looks beautiful on the plate!
Serve with nothing at all, stand over your sink and eat it.
Or do what I did and serve with halved baby lettuces and cilantro pesto as a dressing.
This chicken recipe is extremely easy, uncomplicated, and versatile. Experiment with flavors and seasonings in the olive oil rub. If you want to take it to the next level, after you’ve spatchcocked the chicken, marinate overnight in a cup or so of buttermilk and any combination of seasonings. Dry thoroughly and rub with olive oil, salt and pepper before roasting.