Spatchcocked Chicken With Walnut Dill Pesto Best Recipes

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ROASTED SPATCHCOCK CHICKEN

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Roasted Spatchcock Chicken image

When you have a famous chef for a dad, you learn how to enjoy good food early on - and if you're Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don't expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they're not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. "We want to show people of all ages that you can cook delicious things," Madeline says.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients:

  • 1 (3 1/2-pound) whole spatchcock chicken
  • 2 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 heads garlic, cut in half horizontally
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 lemon, cut in half horizontally

Steps:

  • Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper.
  • Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
  • Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.

SPATCHCOCKED CHICKEN WITH WALNUT-DILL PESTO

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Spatchcocked Chicken With Walnut-Dill Pesto image

This recipe is simply amazing. It's not as difficult as it sounds. Learn this technique to wow your guests! A spatchcocked bird is one that is split so it becomes open and flat - a perfect candidate for grilling. You'll need poultry shears to prepare this recipe. Time does not include marinating time.

Provided by Crafty Lady 13

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients:

  • 2 roasting chickens (3-1/2 to 4 lb)
  • 1 bunch fresh dill, washed, stemmed and chopped (save a few dill sprigs for garnish)
  • 1 bunch fresh basil, washed, stemmed and chopped
  • 5 garlic cloves, chopped
  • 1/2 cup walnut pieces
  • 1/4 cup romano cheese, freshly grated
  • 2 slices lemon zest (1/2 by 2 inches)
  • 1 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon coarse salt (to taste)
  • 1 teaspoon black pepper (to taste)
  • lemon wedge, for serving

Steps:

  • Remove the packets of giblets from the body of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities of the chickens. Rinse the chickens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
  • Spatchcock the chickens: Place the chicken on its breast. Using poultry shears, start at the neck and cut lengthwise down one side of the backbone to the tail. Next, repeat that cut along the otherside of the backbone. Remove the backbone and save it for stock.
  • Now, fold the chicken open, like a book, with the skin side down. Use a paring knife to cut along each side of the breastbone. Run your thumbs along both sides of the breastbone and pull the white cartilage out.
  • Turn the skin side up and trim the wingtips and any loose skin. The chicken is now spatchcocked. Place the chickens in a nonreactive roasting pan.
  • Prepare the pesto: Place the dill, basil, garlic, walnuts, cheese and lemon zest in a food processor and process until very finely chopped. With the machine runing, add the oil, lemon juice, salt, pepper and 3/4 cup water. Taste for seasoning, adding salt and pepper as necessary; the pesto shuld be highly seasoned. Set 1/2 cup pesto aside. pour the remaining pesto over the chickens, spreading it on the meat with a rubber spatula. Turn the birds so you coat both sides. Let the chickens marinate in the refrigerator, covered, for as little as 2 hours or as long as overnight, turning once or twice to coat with marinade; the longer the chickens marinate, the richer the flavor will be.
  • Set up the grill for direct grilling and preheat to medium. When ready to cook, brush and oil the grate. Arrange the chickens on the grate, skin=side down. Grill for 12 to 15 minutes per side, turning once with tongs and a spatula. the chickens can be a little awkward to turn; you'll need to use both utensils. When you turn the chickens, spread the reserved 1/2 cup pesto on top. You'll probably get flare-ups as the melting fat hits the fire. Keep the birds moving to dodge the flames. If the skin browns to much, lower the heat or move the chickens to a cooler section of the grill. The chickens are done when an instant-read meat thermometer inserted into the thickest part of a thigh (but not touching the bone) registers about 180 degrees F.
  • Transfer the chickens to a plater, let rest for a few minutes, garnish with the dill sprigs and lemon wedges, and serve.
  • Tip 1: Any bird can be spatchcocked and grilled in this fashion, from qual to turkeys.
  • Tip 2: Feel free to make the pesto with rosemary (1 cup of leaves) or another fresh herb.

Nutrition Facts : Calories 477.4, Fat 45.3, SaturatedFat 8.7, Cholesterol 60.9, Sodium 426.8, Carbohydrate 2.6, Fiber 0.6, Sugar 0.5, Protein 16.1

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