Winner winner chicken dinner after a full day of activities everyone wants to just sit down with the family and enjoy a good conversation over a delicious filling meal. Chicken on the bone is usually looked upon as the sad boring dinner. When you roast a whole chicken, the problem is that chicken breasts dry out, while the legs are still catching up. Spatchcocking: By removing the backbone and flattening out the chicken, you expose its legs to higher heat, helping them cook a little faster than the breasts—which is exactly what you want for juicy meat! It also yields crisper skin and a much faster cooking time than traditional roasting. In and out of the oven in 45 minutes or less! Throw in some potatoes and voila!
Harissa & honey spatchcoked chicken
- 3 tbsp olive oil
- 1 1// tsp salt
- 3 cloves garlic minced
- 2 tbsp soy sauce
- 5 tsp harissa
- 4 tsp honey
- 1 whole chicken (approximately 3 lbs)
- Asparagus and potatoes for serving
Preheat oven to 425F
Remove the backbone of the chicken by snipping down both sides of the spine with poultry shears. Pull of the backbone and discard. With the breast side down on the cutting board, take a knife and crack the bone between the breasts. Push down the chicken so it’s flat on the cutting board.
Rub the chicken with olive oil all over.
Transfer to a baking sheet lined with parchment, skin side up, and season the chicken with salt and pepper.
Sprinkle the minced garlic over the chicken.
Whisk together the soy sauce, honey and harissa in a bowl.
Brush the chicken with the mixture.
Place in the oven and roast for around 45 minutes or until a thermometer inserted into thickest part of breast reaches 165F.
Cool slightly. Transfer to a cutting board and carve
Recipe as appeared in AMI magazine.