Few dishes rival the simplicity and satisfaction of a perfectly roasted chicken. But what if I told you there’s a method that not only ensures juicy, flavorful meat but also cuts down on cooking time? Enter spatchcock chicken—a technique that’s revolutionizing the way we roast poultry. Today, I’m excited to share my rendition of this classic dish, all made in a single cast iron pan for maximum flavor and convenience.
The Magic of Spatchcock Chicken
Before we dive into the recipe, let’s talk about what spatchcock chicken is and why it’s a game-changer in the world of roasting. Spatchcocking involves removing the backbone of the chicken and flattening it out, creating a more even cooking surface. This not only reduces cooking time but also ensures that both white and dark meat cook at the same rate, resulting in juicy, succulent meat every time. Plus, the flattened shape allows for better browning and crispy skin—a win-win in my book!
The Art of Cast Iron Cooking
The cast iron pan, a cornerstone of culinary tools, offers a unique combination of durability, versatility, and consistent heat distribution, making it ideal for a myriad of recipes, including this chicken in mushroom sauce dish. From searing to simmering, this kitchen stalwart is key to achieving the deep flavors and perfect textures that elevate a dish from good to unforgettable.
Spatchcock Chicken over Roasted Vegetables: The Recipe
Now, let’s dive into the heart of today’s post: a delicious, comforting, and easy-to-make
Spatchcock Chicken over Roasted Vegetables. This dish is perfect for a weeknight dinner, yet elegant enough for a special occasion. And, it all comes together in around an hour, in one cast iron pan.
Spatchcock Chicken over Roasted Vegetables
4
servings15
minutes55
minutes1235
kcalIngredients
1 whole chicken, approximately 4-5 pounds
Salt and freshly ground black pepper, to taste
2 Tbsp herbs de provence (Itailian seasoning works here as well!)
2 tablespoons olive oil
2 Tbsp unsalted butter
Zest of 1 lemon
4-5 garlic cloves minced
4 slices bacon, chopped
2 cups baby carrots
2 cups Brussels sprouts, halved
~10 baby potatoes, quartered
1 cup broccoli florets
Directions
Prepare the Chicken:
- Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it. Use your fingers to pull the skin away from the meat.
- Combine butter, lemon zest, garlic, herbs de provence, salt & pepper, and 1 tbsp of oil.
- Flip the chicken over and press down firmly on the breastbone to flatten it out. Spread seasoning mixture under the skin of the chicken and on the outside of the chicken. Tuck the wings behind the chicken
Preheat the Oven:
- Preheat your oven to 450°F (232°C).
Warm the Skillet & Prep bacon:
- Heat a cast iron pan over medium-high heat and add olive oil.
- Once hot, add the chopped bacon and cook until it starts to render its fat.
Add the Vegetables:
- In the same pan, add the baby carrots, Brussels sprouts, potatoes, and broccoli to the pan, tossing to coat in the bacon fat. Season with salt and pepper.
Roast in the Oven:
- Place the chicken on top of the vegetables in the cast iron pan.
- Transfer the pan to the preheated oven and roast for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.
Serve and Enjoy:
- Once cooked, remove the pan from the oven and let the chicken rest for a few minutes.
- Slice the chicken and serve it over the roasted vegetables, drizzling any pan juices over the top.
Culinary Reflections
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