Get a roast chicken dinner on the table in less than an hour with this easy recipe for spatchcock chicken with fresh herbs. Spatchcocking a chicken will reduce the cooking time so you can roast a whole chicken in under an hour or less.
1 whole chicken, about 3 to 3 1/2 pounds
6 garlic cloves, peeled
4 tbsp. chopped Italian parsley
2 tbsp. chopped rosemary
2 tbsp. chopped thyme
1 tbsp. dried chili peppers, or to taste
Zest of 1 lemon
1/3 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 cup chicken stock
2 tbsp. butter, for thickening pan juices
Add to mini food processor: garlic, parsley, rosemary, thyme, pepper, lemon zest and olive oil. Pulse mixture to a smooth paste. Alternatively, use a mortar and pestle.
Preheat oven to 425 degrees F.
To spatchcock the chicken: Place chicken, breast side down on a cutting board. Using kitchen shears, cut along the each side of the backbone. Remove and discard the backbone. With breast side up, press firmly on the breast bones to flatten the chicken.
Gently slide your fingers under the skin of each breast, and insert the herb paste evenly under the skin. Rub chicken with a little olive oil, salt and pepper.
Add onion, carrot and celery to roasting pan. Place spatchcocked chicken breast side up on the bed of vegetables. Roast chicken until skin is golden and crisp and juices run clear and meat is no longer pink, about 45 minutes to 1 hour, depending on size of chicken.
Remove the chicken from the roasting pan, and let chicken rest 15 minutes before carving.
Add chicken stock to vegetables in roasting pan. Over medium high heat, bring stock to a boil. Let pan juices reduce until slightly syrupy. Remove vegetables and serve with chicken, if desired. Remove roasting pan from heat and whisk in 2 tbsp. butter to thicken the pan juices. Serve pan sauce with chicken.
Yield: 4 to 6 servings.