If there’s one classic dish that every hostess with the mostess should have in their repertoire, it’s roast chicken. It’s deceptively easy {just season and in the oven it goes!}, healthy and the leftover possibilities are quite literally endless. Chicken salad sandwiches, chicken strips on top of kale salad, chicken tacos, chicken fajitas…this is the meal that keeps on giving – in a good way!

So when we heard there was a different way to roast the good ole’ chicken, one that’s both faster and guaranteed juicier, we said spatchcock, what the heck is that?!

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Spatchcocking a chicken is a technique that not only helps your roast chicken steal the show at your shmorgishborg, it also helps the chicken stay as tender as possible. By cutting along the backbone and flattening the bird, it cooks faster and more evenly- that means nobody has to chew through overdone chicken again, even if your roast looks a little like it got run over by a mack truck.

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Grill up artichokes and meyer lemons to serve on the side {major flavor!} and you’ve just brought Tuesday night’s boring chicken dinner to a whole new level!

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Garlic Spatchcocked Roast Chicken + Grilled Artichokes & Lemon

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Ingredients:

1 whole medium fryer pasture raised chicken around 3-4lbs
1/2 cup avocado oil, divided
2 cloves garlic, very very finely minced
sea salt and freshly ground black pepper to taste
4 baby artichokes, outer leaves removed, stems and leaves trimmed, halved
1 head garlic, broken into cloves, excess papers removed
2 lemons, cut in half

Instructions:

Preheat oven to 425° F.

Spatchcock the chicken by placing it breast side down and cutting along one side of the backbone with sharp shears. Turn the chicken and cut along the other side of the backbone. Flip the chicken, breast side up and press firmly on the breastbone to completely flatten the chicken. Place on a parchment lined baking sheet.

Combine 3 tbsp avocado oil, minced garlic, one large pinch of sea salt and freshly ground pepper in a small bowl. Rub the outside of the chicken with this mixture.

In a medium bowl, toss 2 tbsp avocado oil, whole garlic cloves, baby artichokes, another pinch of salt and pepper. Arrange artichokes and garlic around the chicken on the baking sheet cut side up.

Place in preheated oven and bake for 20-30 minutes until the chicken is nicely browned and the internal temperature reaches 165°F. Remove from oven and let rest for 10 minutes.

Meanwhile, heat a grill or grill pan. Brush lemon halves with avocado oil and place on grill pan when hot. Leave until lemons are heated through for around 3 minutes, without moving them to preserve grill marks.

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Want to impress at your next dinner party?? Combine our latest Tasty Tuesday recipe series with this dessert and possibly this cocktail and you’re guaranteed to have everyone eating out of the palm of your hand – and mostly likely licking their plates.

Bon Appetito!

 

original photography for apartment 34 by Aubrie Pick // recipe for apartment 34 by AQ Wellness // art direction + styling by Apartment 34 

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9 Comments

  1. That technique is called butterflying where I live, and a spatchcock is a much smaller bird than a chook – a bubba chook I think. The things you learn!

    1. Thanks for the low-down, Annette. I’m always amazed by the endless techniques when it comes to cooking the bird!

  2. My two favorite things in the kitchen artichokes and lemon! I put lemon on everything – my husband is not a fan 🙂

    1. I get a little carried away with the lemons too–how can anyone not like it!?

  3. oh my gosh this looks AMAZING! i have a roast chicken and herbed goat cheese recipe that i typically use, but i think i may have to try this one next time 🙂

  4. Love this! Gotta try it next time I make chicken. So excited now to have a gathering.

    Toodles,
    Tammy<3

  5. Looks delicious! Just so you know it’s spatchcock not spatch-cooked. 🙂