My mother-in-law joined us for dinner at home recently, and I served my go-to company dish: spatchcock chicken with herb roasted vegetables. It’s an impressive dish that cooks up on one sheet pan, making clean-up a cinch and happy plates all around. The process of spatchcocking is simple: With a sharp pair of kitchen shears, split the chicken by removing the backbone, so that the bird lays flat. This results in a crispier skin and even, quick cooking.
Using a 4-pound chicken allows this meal to cook up quickly. You’ll be amazed at the flavor of the vegetables — the lemon juice and olive oil combined with garden fresh herbs is such a complementary accompaniment to the pan juices of the chicken. Be sure to season everything well with plenty of kosher salt and black pepper. The red potatoes get crispy, and because you don’t add the vegetables until the last 15 minutes, they maintain their crunch. This really is a beautifully colorful dish, too. Simple and Some Kinda Good.
In other news, I hope you’ll join me at the Statesboro Mainstreet Farmers Market, located in the Synovus parking area downtown, this Saturday. I’ll be there from 9 a.m. to 1 p.m. signing copies of my new book and cooking up samples of my farmers market bruschetta, made with Georgia-grown ingredients right from the market. Come out and get your personalized copy, and say hello. I can’t wait to see you there!
Some Kinda Good Spatchcock Chicken with Herb Roasted Vegetables
- 2 sprigs fresh thyme, leaves minced
- 1 bunch of basil, chopped
- 4 sprigs parsley, chopped
- 1/2 cup plus 2 tablespoons olive oil
- 2 lemons, halved
- Kosher salt and freshly ground black
- One 4-pound whole chicken, patted dry
- 1 pound small red potatoes,
- 1 cup sliced squash pieces (3-by-1/2-inch sticks)
- 1 cup cherry tomatoes
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 carrots, sliced into sticks
Position an oven rack in the middle of the oven and preheat to 475 degrees. In a small measuring cup, whisk together the thyme, basil, parsley, 1/2 cup of the olive oil,the juice of one lemon and a pinch of salt and pepper. Set aside.
Using the remaining 2 tablespoons of olive oil, grease a rimmed baking sheet. Place the chicken on the baking sheet, breast-side down and locate the backbone. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken liberally with salt and of pepper on both sides.
Place the chicken skin-side up in the middle. Rub the chicken’s skin with 3 tablespoons of the oil and herb mixture, coating the back and front, legs, wings and all. Toss the potatoes with 3 tablespoons of the oil and herb mixture. Distribute the potatoes around the chicken on the sheet pan. Roast for 15 minutes, then lower the heat to 400 degrees and continue roasting for 10 minutes.
Meanwhile, toss the squash, cherry tomatoes, garlic, bell peppers and carrots in the remaining oil and herb mixture. Scatter around the sheet pan and roast until the chicken is totally cooked through, an additional 12 to 15 minutes. Transfer the chicken to a cutting board. Let it rest while you arrange the potatoes and vegetables on a platter.
Carve the chicken into pieces: two breasts, two wings, two thighs and two legs. Arrange in the middle of the platter. Squeeze the remaining lemon halves over the platter and garnish with chopped parsley.
Georgia native Rebekah Faulk Lingenfelser is a food enthusiast, author and the cooking show host of SKG-TV on YouTube. A Season 14 finalist on "Food Network Star," she is the personality behind the blog, SomeKindaGood.com. Rebekah is a Georgia Southern University alumna and attended Savannah Technical College’s Culinary Institute of Savannah. Search Facebook for Some Kinda Good, tweet her @SKGFoodBlog or visit RebekahLingenfelser.com.