American cuisine

Medium

Roasted Spatchcock Chicken With Veggies

Spatchcock your chicken and cook it faster. This is a fun dish to prepare and all the vegetables cooking times perfectly in the same pan as the chicken. The chicken has a delicious marinade of aromatic infused oil and butter that gets to permeate throughout the roast vegetables a Sunday meal in one and not a ton of work to do it either.

Chef Nick Wisman

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 1 hr

COOKING TIME: 30 min

TOTAL TIME: 1 hr 30 min

4 SERVING

Ingredients:

【 For confit garlic 】
1 cup Extra virgin olive oil
12 pc. Garlic cloves
2 sprigs Fresh herbs (bay leaves, thyme, rosemary, etc)
【 For compound butter 】
4 tbsp Unsalted butter, room temp
2 tbsp Confit garlic oil
1 pc Lemon, zest and juiced
½ tsp Salt
½ tsp Pepper
【 For roasting vegetables 】
3 cups Brussel sprouts, cleaned and halved
2 lb New potatoes (red, gold, etc)
3 pc Carrots, peeled and medium dice
3 tsp Salt
3 tsp Pepper
6 tbsp Confit garlic oil
【 For whole chicken 】
4 # Whole chicken, butterflied
½ tsp Salt
¼ tsp Pepper

Directions:

Step 1 Make the confit garlic:

In a small saucepan, combine olive oil and garlic cloves on medium-low until bubbles start to form. Reduce heat so only minimal bubbles are coming off the garlic. Cook 15 minutes or until garlic cloves are tender. Remove from heat and add fresh herbs, and allow to cool. Use immediately or store in a jar in the refrigerator for up to three weeks.

Step 2 For the compound butter:

In a medium bowl, mix all the [For compound butter] ingredients until combined. Reserve for chicken.

Step 3

Cut the vegetables and toss them together in a large bowl with the confit garlic oil, salt, and pepper. Lay on the bottom of a roasting pan.

Step 4 For the chicken:

Preheat oven to 425. Remove the backbone from the chicken with a pair of sheers. Lay the chicken, breast side down. Slice the back of the "backbone" with a sharp knife. Flip the chicken and press sharply with the heal of your hand to break the back flat.

Step 5

Pull the skin away from the edges of the chicken. Evenly spread the compound butter under the skin, then season the chicken with salt and pepper.

Step 6

Place on top of the vegetables in the roasting rack and cook for about 40 minutes or until the middle of the chicken breast reads 160°F/70°C. Allow to cool for 10 minutes then serve.

Step 7

Enjoy!