Skillet Spatchcocked Chicken
This is a delicious and easy recipe. Makes a beautiful, tasty chicken dinner in less than an hour. Definitely a farm favorite for any time of year!
1 large chicken
1-2 potatoes cubed
5+ carrots cut into 1-2 inch pieces
salt and freshly ground black pepper
3/4 stick butter at room temperature (or 1/2 stick of butter and 2 tablespoons of duck fat)
2 sprigs rosemary, stemmed and finely minced
2 teaspoons of oregano
2 teaspoons crushed read pepper
2 heads roasted garlic, pressed from the skins and mashed
1/2 tablespoon lemon juice or lemon zest
1) Make a butter mixture by combining all the ingredients in a small bowl and stirring to incorporate.
2) Heat the oven to 425℉.
3) Rinse and dry your bird, then cut out the backbone with kitchen shears, cutting down both sides of the backbone. Season the exposed flesh in the cavity. Flip and gently slip your hand between the skin and flesh on the breasts and legs to loosen, then scoop about half of the butter mixture and distribute it evenly under the skin across the entire bird.
4) Then put the bird into a cast iron skillet and press between the breasts to flatten out.
5) Put potatoes and carrots under and around the bird. Rub the rest of the of the butter mixture over the skin of the chicken.
5) Pop the bird in the oven and cook for 20 minutes, pull the pan from the oven and lower the temperature to 375℉.
6) Tilt the skillet a bit to puddle the melted butter and juices, and baste the chicken with the juice. Place the bird back in the oven and cook for another 25 minutes or so, until an instant read thermometer places in the thickest part of the breast and thigh reads 160-165℉.
6) Pull from the oven and let rest for 10 minutes before carving and serving.