Spatchcock Brined Chicken with Roast Carrots and Potatoes

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Spatchcock Brined Chicken with Roast Carrots and Potatoes

 

Spatchcock Brined Chicken with Roast Carrots & Potatoes

The spatchcock, also known as “spattlecock”, is poultry or game bird that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking is more popularly known as butterflying the bird.[1]

Prep Time: 15 minutes
Cook Time: 60 minutes
Yields: 6 Servings
 

Ingredients:

 

  • 1 whole chicken, 5 to 5 1/2 lb.
  • 1/4 cup wet brine of your choice
  • 6 carrots, peeled and cut on the bias into 1 1/2-inch-long pieces
  • 1 medium zucchini, halved lengthwise and sliced
  • 2 pounds Yukon gold potatoes, chopped
  • 2 tablespoons olive oil, plus more for brushing
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground pepper, to taste

 

Preparation:

 

Placed the chicken in a resealable plastic bag with 4 cups of wet brine. Place the bag in a large bowl and place in the refrigerator for 8-24 hours.

Spatchcock Brined Chicken with Roast Carrots & Potatoes

Remove the chicken from the refrigerator and rinse thoroughly with cold water and pat dry with paper towels. Using kitchen shears, cut the backbone out of the chicken; discard the backbone.

Spatchcock Brined Chicken with Roast Carrots & Potatoes

Let the chicken stand at room temperature for 1 hour. Preheat an oven to 400°F.

In a resealable plastic bag add the carrots, onions, potatoes and the 2 tablespoons of olive oil, and season with garlic powder, sea salt and freshly ground black pepper, seal bag and shake to coat.

Place the squash in a colander and sprinkle with sea salt and let sit for 15 minutes.

Transfer the carrots, onions and potatoes on the foil lined sheet pan.

Spatchcock Brined Chicken with Roast Carrots & Potatoes

Place the chicken, breast side up, on the vegetables. Brush the chicken lightly with olive oil and season with freshly ground black pepper. Place the squash around the chicken on the carrots and potatoes.

Spatchcock Brined Chicken with Roast Carrots & Potatoes

Roast the chicken for 45 minutes, then turn the oven to broil and broil until the skin is well browned and an meat thermometer inserted into the thickest part of the breast registers 160 degrees F, about 5 more minutes.

Spatchcock Brined Chicken with Roast Carrots & Potatoes

Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before carving.

Spatchcock Brined Chicken with Roast Carrots & Potatoes

Carve the chicken into serving pieces and serve immediately with the vegetables.

Spatchcock Brined Chicken with Roast Carrots & Potatoes

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Spatchcock Brined Chicken with Roast Carrots and Potatoes

The spatchcock, also known as “spattlecock”, is poultry or game bird that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking is more popularly known as butterflying the bird.[1]

 

  • Author:
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour
  • Yield: 6 Servings
  • Category: Chicken

Ingredients

  • 1 whole chicken, 5 to 5 1/2 lb.
  • 1/4 cup wet brine of your choice
  • 6 carrots, peeled and cut on the bias into 1 1/2-inch-long pieces
  • 1 medium zucchini, halved lengthwise and sliced
  • 2 pounds Yukon gold potatoes, chopped
  • 2 tablespoons olive oil, plus more for brushing
  • 1 teaspoon garlic powder
  • Sea salt and freshly ground pepper, to taste

Instructions

Placed the chicken in a resealable plastic bag with 4 cups of wet brine. Place the bag in a large bowl and place in the refrigerator for 8-24 hours.

Remove the chicken from the refrigerator and rinse thoroughly with cold water and pat dry with paper towels.

Using kitchen shears, cut the backbone out of the chicken; discard the backbone.

Let the chicken stand at room temperature for 1 hour. Preheat an oven to 400°F.

In a resealable plastic bag add the carrots, onions, potatoes and the 2 tablespoons of olive oil, and season with garlic powder, sea salt and freshly ground black pepper, seal bag and shake to coat.

Place the squash in a colander and sprinkle with sea salt and let sit for 15 minutes.

Transfer the carrots, onions and potatoes on the foil lined sheet pan.

Place the chicken, breast side up, on the vegetables. Brush the chicken lightly with olive oil and season with freshly ground black pepper.

Place the squash around the chicken on the carrots and potatoes.

Roast the chicken for 45 minutes, then turn the oven to broil and broil until the skin is well browned and an meat thermometer inserted into the thickest part of the breast registers 160 degrees F, about 5 more minutes.

Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before carving.

Carve the chicken into serving pieces and serve immediately with the vegetables.

Nutrition

  • Serving Size: 6
  • Calories: 833
  • Sugar: 4.1g
  • Sodium: 570mg
  • Fat: 32.8g
  • Saturated Fat: 8.4g
  • Trans Fat: 0g
  • Carbohydrates: 17.7g
  • Fiber: 2.7g
  • Protein: 111.5g
  • Cholesterol: 336mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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