Roast chicken is one of the easiest, most satisfying comfort foods there is. Contributor Jim Dixon of Real Good Food, a devotée of roasted fowl, has perfected the technique of flattening it by snipping through the breast bone, which adds a step but cuts the cooking time. Plus it looks cool…always a reason to try something new!
Ass-backward Spatchcocked Chicken on Fingerlings & Kale
I could call this butterflied through the breast, but ass-backward spatchcock sounds much better. It’s my go-to chicken roasting technique, and I’ve got the details on how to do it on my website. I’ve cooked a lot of different vegetables under the chicken, but this combination is my current favorite.
Once you’ve split and salted the chicken, slice a pound or more of fingerling potatoes in half lengthwise. Slice an onion and chop up a bunch of Italian (aka lacinato) kale. Drizzle some extra virgin into a large skillet, add the vegetables and top with the chicken (skin side up).
Roast at 350° for at least an hour or until the chicken is done to your liking. Let it rest for at least 10 minutes before cutting into pieces. Toast some good bread to soak up some of the juices in the skillet.
ha ha ha ...good title...I could see that on my menu (my own imagenery restaurant ) lol. Love the NW. Glad I found your blog.
ReplyDeleteGlad you like the title and the blog…it's a blast doing it. Keep the comments coming!
ReplyDeleteMy second ever spatchcocked chicken has just come out of the oven. It is a thing of beauty. Waiting to cut it, but I'm nibbling the vegetables now! This time it's Brussels sprouts, baby potatoes, kale, mushrooms...because that's what was in the fridge. Thanks for introducing me to this method.
ReplyDeleteIt's like a miracle, isn't it? Pretty much whatever you put in it, it works! Thanks for the feedback, Michele.
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