No, really, who doesn’t love to say “spatchcock…especially on a Friday night?!?! š And who doesn’t love working on their computer on a Friday night too! Yes, welcome to the “Janine Serio” world. Making this a quick and dirty blog post today. Well, you won’t get too dirty in the kitchen, especially with this already prepared “spatchcocked” chicken from Whole Foods! Uh huh! It takes the guess work, and hassle, out of the whole process. Yes, so easy you will be AMAZED yourself!
I can tell you that while I eat a lot of chicken, I get bored with chicken too. Ick. Ugh. The clucking starts to feel real. My food rotation has been pretty boring recently, but I am trying to get my cooking game back in check, hence this spatchcock chicken coming into play. Yes, I said it again. This dish was made last Sunday and, boy, it was a crowd pleaser!
While I would love to say this was a fabulous creation of my own, I did borrow this from a recent recipe that I saw in theĀ Food Network Magazine. One of the things that I love is that it’s from a daddy-daughter trio! I am all about the family unit! Madeline & Anna Zakarian, daughters of famous chef Geoffrey Zakarian, have created this super simple cast-iron dish that can be served with veggies and your favorite grain (if you choose). Plus, it gives a wonderful spin to the usual “winner, winner chicken dinner!” Did I mention it is EASY? I mean, look at that steam coming off it too!
The next time you are looking for a cozy, stay at home meal where you can curl up on the couch, with a glass of wine, this will, definitely, be a go-to! Yes, you will be wanting to get your spatchcock on all the time!
xoxo
Who Doesn’t Love to Say Spatchcock?
Ingredients
Instructions
A huge THANK YOU to Madeline & Anna Zakarian for the inspo!
Preheat the oven to 400 degrees; rinse the chicken, pat dry, and rub all over with 1 tbsp. of the olive oil. Generously season on both sides with salt & pepper.
Heat a largeĀ cast-ironĀ over medium high heat. Add the remaining 1 tbsp. olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs -Ā be careful not to splatterĀ - and add the garlic, rosemary, and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes until theĀ thermometer registers 155 degrees when inserted in the thickest part of the breast.
Let rest for about 10 minutes, then carve and serve with pan juices.
Ingredients
Directions
A huge THANK YOU to Madeline & Anna Zakarian for the inspo!
Preheat the oven to 400 degrees; rinse the chicken, pat dry, and rub all over with 1 tbsp. of the olive oil. Generously season on both sides with salt & pepper.
Heat a largeĀ cast-ironĀ over medium high heat. Add the remaining 1 tbsp. olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs -Ā be careful not to splatterĀ - and add the garlic, rosemary, and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes until theĀ thermometer registers 155 degrees when inserted in the thickest part of the breast.
Let rest for about 10 minutes, then carve and serve with pan juices.
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