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Spatchcocked Roast Chicken with Dates and Artichokes
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Brief Description
Roast Chicken
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
If you don't have aleppo pepper, you can use a combination of smoked paprika and a pinch of cayenne, or you can omit it and use freshly cracked pepper exclusively. Za'atar works tool
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Posted By: gardner.marilyn
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Posted On: Dec 23, 2022
Number of Servings:
Ingredients:
- 2 - small or 1 large onion, thinly sliced
- 4 - dates, pitted and coarsely chopped
- 10 - oz. artichoke hearts, drained, see notes above
- 1/4 cups - olive oil
- 1/2 cups - white wine
- 1 - chicken, roughly 3 pounds, backbone removed with scissors, see video
- 2 tablespoons - melted butter
- - kosher salt and ground pepper
- - aleppo pepper, optional.
Directions:
1. Heat oven to 450
2. In a small roasting pan (9x13 inches or smaller0 or large oven safe skillet, place the onions, dates, and drained artichoke hearts (coarsely chopped if large). Season with salt and pepper. Add the olive oil , white wine, and 1/2 cup water. Toss gently to combine.
3. Place the chicken skin side down into the skillet and season the underside all over with salt and pepper to taste. Flip the chicken and season the skin side all over with salt and pepper to taste. If you are using Aleppo pepper, sprinkle it evenly over top. Brush the 2 tablespoons of melted butter over top.
4. Transfer pan to the oven, reduce heat to 425 and cook for 45 minutes or until done - the time will depend on your bird. The chicken should be golden brown and the juices should run clear when the thigh is pierced. An instant read thermometer should register 165. Transfer the bird to a carving board to rest for at least 10 minutes before cutting and serving.
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