I can’t believe summer is already over. It seems like it went by so fast. There was so much I wanted to do during summer and I only accomplished a few things.
But I’m ready for fall. I know it’s here already but the weather just has to catch up. That’s not stopping me from roasting all the things.
A few months ago, I was watching an episode of The Kitchen when Katie Lee made a Spatchcock chicken on the grill. That’s what really kicked me into learning how to use the grill.
Oh that crispy grilled chicken was incredible. So I’ve been experimenting with roasting a Spatchcock chicken in the oven. With vegetables. A one pot sort of meal.
Only my veggies kept getting soggy from the juices of the citrus I insisted on using. Roasting this chicken in a cast iron grill is the best thing.
Butterflying the chicken makes it cook evenly and the chicken comes out juicy with a crispy skin. If you haven’t tried it yet, do it. It’s not hard and I promise you’ll start doing it for all your roasting needs.
- 1 Whole chicken
- ¼ c olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1½ Tbsp fresh lemon juice
- 1 Tbsp fresh orange juice
- Lemon and orange slices
- ½ onion, sliced
- 4 garlic cloves
- Preheat oven to 450 degrees.
- Cut backbone out of back of chicken to butterfly it. Turn over and press down on the chicken to make it flat.
- Pat dry both sides of chicken.
- Place orange, lemon and onion slices on bottom of 12 inch cast iron skillet.
- In a mixing cup, add olive oil, salt, pepper, lemon and orange juices. Whisk together.
- Place chicken skin side down and brush half of oil mixture on backside of chicken. Turn over chicken (if wet, pat dry again) and place on top of vegetables. Brush remaining mixture on the chicken.
- Place in the oven for 45-50 minutes or until chicken is cooked to 160 degrees.
- Remove and let rest for 10 minutes. Serve with pan juices.
Recipe adapted from the Barefoot Contessa