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Are you looking for a …
Quick’n Easy Peasy Recipe?🤗😋
Introducing….
Spatchcock chicken
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Coarsely-cut root vegetables!
Are you ready for a healthy, satisfying, nutritious, delicious, hot, home-cooked meal in ONE HOUR?!?
Of course you are!
Let’s get started!
Time’s a-wasting!
Cut open a whole bird by cutting down one side of the spine (use a knife or kitchen shears, it’s player’s choice).
Put it in a baking pan.
Push down on it to split the breast bone/cartilage, to help it lie flat.
Liberally season BOTH SIDES with S&P and your favorite seasonings blends. DON’T BE SHY! And for cryin’ out loud! Be SURE to LAY ON THE SALT! It’ll make the skin crispy! (Salt is hygroscopic — it attracts water, and in this case, it draws it out, thereby crisping the skin.) And use coarse kosher salt… because you can see it easily after applying it, to know how much you’ve used.
Coarsely cut as many red potatoes, carrots, and onions as makes you happy.
Why red potatoes? Yukon gold potatoes are also an excellent choice. They both — red & Yukon gold — hold together better when cooked, but you’re free to do as you wish. After all, YOU’RE the one making this dish — right?
How many “makes you happy”?
Only YOU know the answer to that question!
What constitutes “coarsely cut”?
I’m glad you asked!
This is what constitutes “coarsely” cut, and how it’s done:
1.) Cut potato/onion in half (2 pieces).
2.) Cut those two halves in half, then cut each piece in half again, in the same direction (3 cuts yields a total of 4 pieces, each half).
3.) Hold together the sliced pieces, turn them 90º, then cut crosswise into 3, or 4, even pieces.
4.) Cut whole carrot into 1-2 inch length pieces, do not slice in half lengthwise.
Scatter vegetables around the bird.
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