Published December 8, 2022 Okay, we all know how easy it is to run to the grocery store and pick up a rotisserie chicken that’s ready to eat – and most weekdays we’re right there with you. Yet every once and a while we’re called to get back to our roots when it comes to cooking and the satisfaction you’ll get from roasting an entire bird on your own is well worth it. If you feel intimidated by the idea of working with an entire carcass of meat, this recipe is a great way to ease yourself in. Working with (and using) the entire animal is an important way to stay connected to the food cycle and to pay respect to the animals we chose to eat. This Spatchcock Chicken recipe is adapted from Daphne Oz. Daphne’s book, Eat Your Heart Out, is a must for anyone who loves simple, wholesome meals without a ton of fuss. This specific chicken recipe takes care of a vegetable side AND the main protein all in one roasting pan. Don’t feel like you have to be too married to the recipe here, we love to make swaps on the fly, and in this case, kohlrabi ended up being a perfect substitute for the classic celery root or potatoes. Note: we used the spatchcock method to cook this bird – a preparation in which you cut out the backbone of the bird and flatten it out. This allows the bird to cook a lot faster and evenly. Spatchcock Chicken PREP TIME 20 mins COOK TIME 1hr 20m TOTAL TIME 1hr 40m SERVES 4 Print Ingredients One 4-5 lb whole chicken – insides removed and backbone removed 8 large shallots 3 medium-sized kohlrabi (can use celery root, turnip, or even potatoes) 1-2 large peaches (can use plums or 12 fresh figs) 2 large pears 1 navel orange 1/4 cup extra-virgin olive oil 2 1/2 teaspoons sea salt 1 small bunch of fresh herbs (thyme, mint, oregano) 1 cup Castelvetrano olives 3/4 cup of Living Vinegar (we used Acid League but you can make your own) 1/2 cup chicken broth Directions Preheat oven to 425F Combine shallots, kohlrabi, peaches, pears, and zest from the orange in a large bowl and drizzle with orange juice + about 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt. Toss to coat and transfer to a large roasting pan. Pat the chicken dry. Remove the backbone using kitchen sheers. Season both sides with the remaining olive oil and salt. Arrange the chicken (skin side up) over the vegetables with herbs around the chicken and vegetables. Roast for 25-40 mins Reduce the oven temp to 375F and add the olives to the roasting pan. Roast until the chicken is golden and the vegetables are tender. The meat thermometer should read 160F. Transfer the chicken to a cutting board and cover – let rest for 10-15mins. Transfer the vegetables to a large bowl. While the roasting pan is still hot, pour out all but 2 tablespoons of fat. Place the pan on medium heat and deglaze with living vinegar. Let simmer until reduced by half. Add the chicken stock and whisk to combine. Let simmer for another 2 mins. Cut chicken and serve with vegetables and a drizzle of warm pan sauce. We highly recommend saving those chicken bones and using them to prepare a bone broth to enjoy later in the week. Happy cooking!
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