Up next for Easy Eats is a recipe from my friend Nina. I am not going to lie- I thought this was going to be much harder than promised, but it turned out to be painless. The first question I had was- what exactly is a spatchcock chicken? The simple definition is that it is a butterflied whole chicken. The backbone is removed so the chicken can lay flat, making it easier to grill or roast. This recipe is a favorite meal for Nina’s family– her husband and three boys devour it. Apparently, the baked chicken and savory bread are like “crack” and are always a crowd-pleaser. Most of these ingredients are available locally at Whole Foods and Palmer’s Market (easy shopping for Darien readers).
Roasted Spatchcock Chicken
Ingredients
- 4 lb Spatchcock chicken Whole Foods sells them already cut, but any butcher can prepare for you.
- 6 slices Crusty bread Whole Foods has rosemary sourdough
- 6 tbsp Garlic butter Whole Foods sells already prepared
- Arugula
- Crane Craft real French dressing Available at Palmer's Market in Darien
Instructions
- Fill a foil-lined cookie sheet with the slices of buttered bread.
- Pat chicken dry and place on top of the bread slices.
- Drizzle with olive oil and season with salt and pepper.
- Cook for 45 minutes at 425 degrees (skin should be crispy and juices clear).
- Remove chicken from cookie sheet and place bread on a separate platter.
- Toss arugula with Crane Crest dressing.
- Serve chicken on top of salad with bread on the side.
- Pour a nice glass of Pinot Grigio or Chardonnay!
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