poultry essentials: oven baked spatchcock chicken

How To Make poultry essentials: oven baked spatchcock chicken

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  1

  PREP/PREPARE
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  2

  Gather your Ingredients (mise en place).
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  3

  Mix all the rub ingredients together in a bowl, and reserve.
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  4

  Place a rack in the middle position, and preheat the oven to 425f (220c).
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  5

  Chef’s Note: If you have the time, brine the chicken in a salt solution, for about 2 hours.
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  6

  Spatchcock the chicken by first using some kitchen shears, or a sharp knife, and cut out the backbone.
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  7

  Freeze the backbone for making a good stock.
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  8

  Turn the chicken over, spread open, and push down until you hear a snap.
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  9

  Chef’s Note: Both sides of the chicken should be lying nice and flat.
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  10

  Line a rimmed baking sheet with parchment paper, and coat with grapeseed oil.
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  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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  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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  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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  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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  15

  PLATE/PRESENT
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  16

  Serve with the veggies, and maybe some nice crusty bread. Enjoy.
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  17

  Keep the faith, and keep cooking.
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