poultry essentials: oven baked spatchcock chicken

How To Make poultry essentials: oven baked spatchcock chicken

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your Ingredients (mise en place).
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  Step 3
  Mix all the rub ingredients together in a bowl, and reserve.
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  Step 4
  Place a rack in the middle position, and preheat the oven to 425f (220c).
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  Step 5
  Chef’s Note: If you have the time, brine the chicken in a salt solution, for about 2 hours.
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  Step 6
  Spatchcock the chicken by first using some kitchen shears, or a sharp knife, and cut out the backbone.
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  Step 7
  Freeze the backbone for making a good stock.
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  Step 8
  Turn the chicken over, spread open, and push down until you hear a snap.
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  Step 9
  Chef’s Note: Both sides of the chicken should be lying nice and flat.
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  Step 10
  Line a rimmed baking sheet with parchment paper, and coat with grapeseed oil.
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  Step 11
  Cut the potatoes and carrots into 1/2-inch (1.3cm) slices. Lay the veggies in the rimmed baking sheet.
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  Step 12
  Chef's Note: I am using some carrots from my Winter greenhouse, but if you are using regular carrots, cut them to the same thickness as the potatoes.
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  Step 13
  Lay the chicken, skin side up onto the veggies, and press down. Pat the chicken dry with paper towels, and evenly sprinkle the rub on the chicken.
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  Step 14
  Place in the preheated oven, and allow to bake until the breast reads 150f (65c) on an instant-read thermometer, about 35 to 45 minutes.
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  Step 15
  PLATE/PRESENT
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  Step 16
  Serve with the veggies, and maybe some nice crusty bread. Enjoy.
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  Step 17
  Keep the faith, and keep cooking.
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