This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie and was a perfect accompaniment to the first Everyday Dorie recipe for this month (Paper Thin Roasted Potatoes).
Spatchcocked Chicken is a chicken which is butterflied, flattened and therefore cooks much more quickly than a traditional roast chicken and, per all the recipes in Everyday Dorie, this version includes a spice blend you might not think of for a roast chicken: za’atar, cumin, coriander and lemon. This version is cooked with a few veggies and some garlic on a sheet pan (because the flattened chicken doesn’t fit on much else) and we found the liquid (some wine and broth) evaporated and some of the onions/ shallots were a little too crispy/charred cooking them like this (even chopped really large).
For the photo, we transferred the “pretty bits” (if you can call them that) to a large (30cm diameter) shallow sauté pan and if I was serving this to guests that’s how I would do it. A side note – how does Dorie spatchcock the chicken without breaking the skin per the image in the book? Hmm…
In any case, this was a good reminder that this is an excellent technique and we should do it more often – for when you want roast chicken in a hurry!
Get the recipe for Dorie Greenspan’s Spatchcocked Chicken on page 131 of Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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I wonder why no one has mentioned, myself included, that the chicken skin may break as you get your fingers in there to spread the spice butter. It’s a delicate operation, one that takes care and dexterity. The advantage is: like any sheet-pan recipes, less to clean. Happy holidays to you!
It’s actually not that which I was referring to – it’s when you flatten the bird itself…
This is definitely a technique to remember…so moist and flavorful! I have an oversized cast iron and it worked perfectly size-wise.
it is a good technique, and i’ll definitely swap around the herbs and spices and do it again.
There is always wizardry going on with her photos. We thought this a tasty chicken.