Simple Supper: Roasted Chicken & Side Dish Options
I promised earlier in the new year that I would work on sharing more of my basic recipes that healthy and simple but still delicious. I have heard from many of you guys via email or over on Facebook, that easy recipes are helpful, so hopefully through my series “Simple Suppers” you will find some recipes you and your family can enjoy.
This Roasted Spatcocked Chicken recipe is a great fit for the Simple Suppers series. It is super affordable, super simple and you guessed it super tasty! You guys, when I say affordable, I mean it. I got this whole chicken for only $1.48. That is only .33 a pound, can you believe that? I couldn’t so I definitely stocked up on those whole chickens. When not on sale for dirt cheap, I can usually find whole chickens for about $5 or less, so still not bad.
Whole chickens are a great protein to have in your freezer. They can be used for some many recipes like soups, fajita nights, chicken salad, and crock pot meals. Another benefit to buying the whole chicken is that with the bones and skins you can make your own bone broth of soups.
So, yes, cutting up whole chickens take a little work for some meals, nut with all the bonus aspects and recipes like this roasted chicken, I say you can’t go wrong.
What is Spatchcock?
Now, before you let the fancy name of this recipe fool you into thinking it’s complicated, let me explain. Spatchcock may sound like something that comes from out of space to some of us or a term you would see on the menu of a fancy restaurant to those more familiar with the term but it is so easy you guys!
Spatchcock is a cooking term that simply means you split and flatten our a whole chicken. This method is super simple and it is a fantastic way to cook your chicken evenly. When you spatchcock a whole bird, you will take a sharp pair of kitchen shears and find the backbone of the chicken in order to remove it.
Once you have located the bone, start on one side and cut through the back all the way from one end of the bird to the other, following closely to the backbone as a guide. Repeat on the opposite side until the bone is completely removed. To finish, season the chicken and turn the chicken over so that the breasts are on top. Press down hard to flatten the chicken out and brush the skin with unsalted butter before adding more seasoning. Let chicken and bake for 30-45 minutes or until the thickest part of the chicken measures 165 degrees. Your cooking time may vary slightly.
Cooking the chicken this way, not only ensures that the thighs and breast cook in the same time, it also allows more of that nice chicken skin to crisp up in the oven. Let’s face it, that is the best part! Along with crispy skin, another bonus is cook time. A whole roasted chicken can take an hour or more to roast depending on the size of the bird, but when you spatchcock your protein it will cut at least 15 maybe more minutes off your cook time.
Side Dish Options for this Meal:
This juicy chicken will pair nicely with your favorite side dish and it can be ready to eat in around an hour, leaving you time to enjoy your dinner and family after a busy day. Here are some of my favorite side dishes that I like to serve with this meal. These sides are just as simple and as tasty!
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