Contents
- 1 The Sizzle That Started It All
- 2 My First Flattened Fowl
- 3 Why The Taste Works
- 4 A Dish With History
- 5 Ingredients:
- 6 Your Best Roast Chicken Ever
- 7 Make It Your Own
- 8 Serving It Up Right
- 9 Keeping Your Roast Chicken Perfect
- 10 Simple Fixes for Common Hiccups
- 11 Your Roast Chicken Questions Answered
- 12 Share Your Kitchen Success
- 13 Spatchcock Roasted Chicken with Herbs
The Sizzle That Started It All
The smell of herbs and garlic filled my kitchen. I heard the chicken sizzle in the hot oven. The skin turned golden and crispy. That first bite was pure joy. Ever wondered how you could turn a simple chicken into something unforgettable? This method is my secret. It makes any weeknight feel special. The aroma alone will make your family smile.
My First Flattened Fowl
My first time was a bit messy. I almost cut the wrong part of the bird. But I pressed on and got it flat. The result was still perfectly juicy. This taught me that good food does not need to be perfect. It just needs to be made with heart. Cooking at home builds memories around the table. That is what truly matters for a happy life.
Why The Taste Works
Two things make this dish a winner. First, the herbs get into every part of the flat chicken. Second, the high heat makes the skin super crispy. The veggies soak up all the tasty juices too. Which flavor combo surprises you most? Is it the garlic with rosemary? Tell me in the comments.
A Dish With History
This way of cooking is very old. It was common in many cultures for centuries. People needed to cook food evenly over open fires. *Did you know the word “spatchcock” comes from 18th century Ireland?* It meant a chicken ready for the grill. This method is both history and a great dinner.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Whole chicken | 3-4 pound | |
| Extra virgin olive oil | 6 tablespoons | |
| Fresh thyme leaves | 4 sprigs | Leaves only |
| Fresh rosemary leaves | 3 sprigs | Leaves only, chopped |
| Fresh garlic | 1 head | Cloves peeled and divided |
| Kosher salt and black pepper | To taste | |
| Carrots | ½ small bunch | Tops trimmed |
| Purple potatoes | ¼ pound | Scrubbed and quartered |
| Fingerling potatoes | ¼ pound | Halved crosswise |
| Brussels sprouts | ¼ pound | Trimmed and halved |
Your Best Roast Chicken Ever
Step 1First, prepare your chicken. Remove any parts inside the bird. Pat the skin dry with paper towels. This helps the skin get crispy later. Step 2
Now, spatchcock the chicken. Lay it breast-side down on your board. Cut along both sides of the backbone to remove it. (A good tip: use sharp kitchen shears for this job). Step 3
Flip the chicken over. Press down hard on the breastbone. You will hear a slight crack. This flattens the bird for even cooking. Step 4
Make your herb oil. Mix olive oil, thyme, rosemary, and minced garlic. Rub this all over the chicken and your veggies. Season everything well with salt and pepper. Step 5
Roast everything on a big pan. Start at a high heat for 15 minutes. Then lower the heat to finish cooking. The chicken is done at 160°F. What’s the best way to check if chicken is done? Share below! Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 4 servings
Category: Dinner, Main Course
Make It Your Own
Try these fun twists on the classic recipe. Change the flavors to suit your mood. Lemon & PepperUse lemon zest in the oil. Add lots of cracked black pepper. It is bright and zesty. Smoky Paprika
Swap the herbs for smoked paprika. Add some cumin too. It gives a warm, smoky flavor. Garden Harvest
Use any veggies you have. Try zucchini, onions, or bell peppers. A great clean-out-the-fridge meal. Which spin would you try first? Let me know in the comments!
Serving It Up Right
This meal is a full feast. The chicken and veggies cook together. You still might want a simple side. A crisp green salad is perfect. So is some crusty bread for dipping. For drinks, I have two ideas. A chilled glass of white wine pairs nicely. For a non-alcoholic option, try sparkling cider. Its sweetness balances the savory herbs. Which would you choose tonight: wine or cider?
Keeping Your Roast Chicken Perfect
Store leftover chicken in the fridge for three days. Use a tight container. Reheat pieces in a 350°F oven until warm. This keeps the skin crispy. I once ate it cold straight from the fridge. It was still delicious!
Freeze the meat for up to three months. Thaw it in the fridge overnight. You can also freeze the cooked vegetables. They are great for quick soups. This matters for reducing food waste. What is your favorite leftover chicken meal?
Simple Fixes for Common Hiccups
Is your chicken skin not crispy? The oven temperature was too low. Next time, ensure the oven is fully hot. Pat the chicken very dry before oiling. This helps the skin get golden and crisp.
Are the vegetables burning? They might be cut too small. Try making your veggie pieces larger and similar in size. This ensures everything cooks evenly. No one likes burnt potatoes!
Is the chicken cooking unevenly? You may not have flattened it enough. Press firmly on the breastbone to make it level. A flat chicken cooks more evenly. This matters for juicy white and dark meat.
Your Roast Chicken Questions Answered
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your spice labels to be safe.
Q: Can I make this ahead of time? A: You can prep the chicken and veggies early. Keep them separate in the fridge until roasting.
Q: What herb swaps work? A: Try sage or oregano if you like. Dried herbs work too, but use less.
Q: Can I use other vegetables? A: Absolutely. Onions, parsnips, or sweet potatoes are all great choices.
Q: How do I scale this for a crowd? A: Use two chickens and two sheet pans. Switch their oven positions halfway through. Would you try this for a big family dinner?
I hope this recipe becomes a trusted favorite in your home. My family asks for it every Sunday. Show me your beautiful creations! Tag Savory Discovery on Pinterest. I love seeing your meals. Happy cooking! —Elowen Thorn.
Spatchcock Roasted Chicken with Herbs
Description
Spatchcocking a chicken is an easy and ingenious way to break down a bird that guarantees gorgeous results every time.
Ingredients
Instructions
- Pat dry.Pat the chicken down with a paper towel. Lay the bird breast side down on a cutting board with the legs facing you.
- Find spine.Take your finger and run it along the backbone. This is just to get a good reference point as each bird is different. Feel for the spine itself and then the softer rib cage bones to either side of it.
- Spin spine. If you are using chicken shears, start from the tail end of the bird and carefully snip in long strokes up slightly right of the spine. They are small and thin, but you are cutting through bone so this might take a little effort. Repeat on the other side of the spine.
- Cut ribcage. Insert the knife just to the left of the spine vertically. Bring the rest of the knife down alongside the spine in one strong forceful motion. Use the heel of your hand on the top of the knife to cut through the ribcage. Repeat this to the right of the backbone.
- Remove backbone.Pull the backbone out. Flip the bird so it is breast side up, cavity side down.
- Flatten chicken. Using the heel of your hand, press firmly on the breastbone to flatten the chicken out.
- In a small bowl, combine6 tablespoons extra virgin olive oil, the4 springs fresh thyme leaves, the3 springs fresh rosemary leaves, and5-6 cloves of garlic finely minced or run through a garlic press. Stir to create a nice, even mixture.
- Drizzle the chicken with abouttwo tablespoons of the flavored oilon both sides to be sure it is evenly coated. (Reserve the remaining mix fo the vegetables.) With a clean hand, sprinkle the chicken with a healthy dose ofKosher salt and black pepper.
- Cut the carrots in half lengthwise. Then cut each length in half crosswise essentially giving you quarters. Put those in a bowl with the cut¼ pound purple potatoes,¼ pound fingerling potatoesand¼ pound Brussels sprouts. Drizzle the remaining mixture over the veggies and stir gently with a wooden spoon or silicone spatula. The goal is to get all of them nicely coated with oil.
- Arrange the veggies around the chicken on the baking sheet. Scatter the remaininggarlic clovesaround the tray. Season the veggies with salt and pepper.Optionally, you can place whole herb sprigs over the veggies for better aromatics.
- Cook for 15 minute then lower the temperature to 400°F and continue to roast for another 30 minutes or until the juices from the chicken run clear and an instant thermometer reaches 160°F.I like to check every ten minutes or so to see if the vegetables need turning. Do this carefully with a set of tongs or a spatula.
- When the chicken is done, allow it to rest for 10 minutes so it doesn’t lose all those delicious juices.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.