Spatchcocked Chicken on Bread


Ingredients

  • 1 whole chicken (3 1/2 to 4 pounds)
  • 3 tablespoons unsalted butter, softened
  • 1 1/2 teaspoons chunky sea salt
  • 6 slices rustic bread (from about 1/2 loaf), 3/4 inch thick
  • 1 cup fresh Thai or regular basil leaves
  • 1 cup fresh mint leaves
  • 1 lemon, halved


 Directions

  1. Preheat oven to 425 degrees. Cut chicken along backbone on 1 side with kitchen shears and open it like a book. Turn over and press to lay flat. Slather with 2 tablespoons butter; season all over with salt.
  2. Spread remaining tablespoon butter on 1 side of bread slices. Place side by side, buttered side up, on a parchment-lined rimmed baking sheet and lay chicken on top. Roast until chicken is golden brown and a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees, 30 to 35 minutes.
  3. Remove chicken from oven; let rest on baking sheet 10 minutes. Scatter with herbs; squeeze lemon juice over chicken. Cut chicken and bread into serving pieces; place on a platter. Pour pan juices over chicken and serve.


 Note
Flavor Swap: Add paprika and minced garlic with the salt. Use sliced potatoes instead of bread.

 Prep Time: 25 minutes
Total Time: 1 hour
Serves: 6

Popular posts from this blog

Christmas Rum Cake

Image
Christmas Rum Cake Ingredients FOR THE CAKE: 1 box (about 18 Oz.) Yellow Cake Mix 1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix 4 whole Eggs 1/2 cup Cold Water 1/2 cup Canola Oil 1/2 cup Rum (dark Or Light Is Fine) 1 cup Chopped Pecans Brown Sugar (optional) GLAZE 1-1/2 stick Butter 1/4 cup Water 1-1/2 cup Sugar 3/4 cups Rum Click here for full recipe:  thepioneerwoman
Read more

Spicy Chicken Fried Rice

Image
Spicy Chicken Fried Rice Ingredients: 3 Tbsp. butter, divided 2 eggs, whisked 2 medium carrots, peeled and diced 1 small white onion, diced 1/2 cup frozen peas 3 cloves garlic, minced salt and pepper 4 cups cooked and chilled rice (I prefer short-grain white rice) 3 green onions, thinly sliced 3-4 Tablespoons soy sauce, or more to taste 2 tsp. oyster sauce (optional) 2 cups shredded cooked chicken 2 Tablespoons sriracha, or more/less to taste 1/2 tsp. toasted sesame oil, or more to taste See full instructions on:  www.gimmesomeoven.com
Read more

Buttermilk-Blueberry Breakfast Cake

Image
Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk*** * 7/8 cup = 3/4 cup + 2 tablespoons ** This 1 tablespoon is for sprinkling on top *** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe. See full instructions on:  www.alexandracooks.com
Read more