Wednesday, August 10, 2011

Recipe Request: Spatchock ChickenTonite

Friend Janice wrote this morning to say she's been following my ongoing DinnerTonight tweets and likes the look of our roast chicken. How do we get such golden brown tender roasty goodness? Here's the technique:

Preheat the oven to 500° Using cooking shears, cut out the backbone of the chicken and lay it out flat, skin side up, on a baking sheet. Tuck the wings under the body. Sprinkle the skin liberally with coarse salt -- no oil. The salt helps the skin crisp, so don't be skimpy. Roast the chicken at 500° for 15 to 20 minutes, until the skin is crisp and golden. Pull the chicken out of the oven and turn down the heat to 425°. Surround the chicken with thick-sliced red onion and other vegetables (or fruit -- grapes or pears are great) and return it to the oven for 30 to 45 minutes until the leg pulls easily away from the body.