Spatchcock Chicken with Artichokes and Olive Salad
Flattened for even cooking, this version of classic chicken dinner ensures crackling crisp skin and faster, more even cooking than roasting the bird whole. Bright lemon slices, shallots, olives and buttery artichokes soak up the chicken’s drippings as they caramelize.
Equipment
- cast iron pan
Ingredients
- 1 whole chicken
- ½ lemon, sliced
- 3 garlic cloves
- ½ tsp chopped fresh thyme
- 3 shallots, halved
- ¾ cup marinated artichoke hearts
- ½ cup kalamata olives
- ½ cup castelvetrano olives
- 1 tbsp pine nuts, toasted
- 2 tsp fresh chopped parsley
- extra virgin olive oil
- kosher salt and freshly ground black pepper
Instructions
- Remove the backbone of the chicken with kitchen shears and lay it skin side up, pressing down to flatten it evenly. Dry with paper towels. Brush with olive oil and season with salt and pepper on both sides.
- Preheat oven to 350℉. Heat a cast iron pan over medium heat. Add a splash of olive oil. Lay the chicken skin side down in the pan. Allow the skin to brown; it will release from the pan when the fat it rendered and it's well caramelized.
- Carefully flip the chicken over so it is skin side up. Add shallots, garlic cloves, lemon slices, artichokes and a few olives. Sprinkle with chopped thyme. Transfer to the oven and roast for 25 minutes, until internal temperature reads 165℉ on an instant read thermometer.
- Roughly chop the remaining olives. Mix in a bowl with pine nuts, parsley and a splash of extra virgin olive oil. Serve alongside chicken.
Spatchcock Chicken with Artichokes and Olive Salad
Flattened for even cooking, this version of classic chicken dinner ensures crackling crisp skin and faster, more even cooking than roasting the bird whole. Bright lemon slices, shallots, olives and buttery artichokes soak up the chicken’s drippings as they caramelize.
Equipment
- cast iron pan
Ingredients
- 1 whole chicken
- ½ lemon, sliced
- 3 garlic cloves
- ½ tsp chopped fresh thyme
- 3 shallots, halved
- ¾ cup marinated artichoke hearts
- ½ cup kalamata olives
- ½ cup castelvetrano olives
- 1 tbsp pine nuts, toasted
- 2 tsp fresh chopped parsley
- extra virgin olive oil
- kosher salt and freshly ground black pepper
Instructions
- Remove the backbone of the chicken with kitchen shears and lay it skin side up, pressing down to flatten it evenly. Dry with paper towels. Brush with olive oil and season with salt and pepper on both sides.
- Preheat oven to 350℉. Heat a cast iron pan over medium heat. Add a splash of olive oil. Lay the chicken skin side down in the pan. Allow the skin to brown; it will release from the pan when the fat it rendered and it's well caramelized.
- Carefully flip the chicken over so it is skin side up. Add shallots, garlic cloves, lemon slices, artichokes and a few olives. Sprinkle with chopped thyme. Transfer to the oven and roast for 25 minutes, until internal temperature reads 165℉ on an instant read thermometer.
- Roughly chop the remaining olives. Mix in a bowl with pine nuts, parsley and a splash of extra virgin olive oil. Serve alongside chicken.