Spatchcocked And Braise-Roasted Chicken Recipe

Name: Spatchcocked And Braise-Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 4 to 4 1/2 pound chicken; Salt and freshly ground black pepper; 1 1/2 tablespoons unsalted butter; 1 1/2 tablespoons olive oil; 2 large shallots, sliced; 4 garlic cloves, lightly smashed (skins left on); 2 rosemary sprigs; 8 sage leaves; 1/2 cup fino sherry or dry white wine; About 1 cup chicken broth; 1 lemon, cut into thin slices (skin left on; seeds discarded)

Servings: persons

One 4 to 4 1/2 pound chicken
Salt and freshly ground black pepper
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
2 large shallots, sliced
4 garlic cloves, lightly smashed (skins left on)
2 rosemary sprigs
8 sage leaves
1/2 cup fino sherry or dry white wine
About 1 cup chicken broth
1 lemon, cut into thin slices (skin left on; seeds discarded)

1
Heat the oven to 425 degrees. Using poultry shears, cut the backbone out of the chicken. Reserve the backbone. Turn the chicken skin-side-up and press down on the breast bone to flatten the chicken. Generously season the chicken all over.
2
In a casserole pan or other low shallow pan large enough to fit the flattened chicken, melt the butter in the oil over medium high heat. When the foam subsides, add the chicken skin-side-down, and the backbone, and brown well, 4 to 6 minutes. Remove to a plate. Pour off all but 1 1/2 tablespoons fat.
3
Set the pan back on the stove. Add the shallots and garlic, and cook over medium heat until the shallot has softened, about 2 minutes. Add the rosemary, sage and sherry. Increase the heat and boil off nearly all the sherry. Add 1 cup chicken broth and the lemon slices. Gently lower the chicken back into the pan, again skin-side up.
4
If needed, add more broth to come 1/2-inch up the side of the pan. Transfer the pan to the oven, and braise-roast until the chicken is cooked through (an internal temperature of 165 degrees), 30 to 50 minutes.
5
Transfer the chicken to a cutting board and let rest for 10 minutes -- uncovered, or the skin will soften! Carve the bird. Strain the pan juices and adjust the seasoning. Serve bird and cooked-down broth, and enjoy!

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 4 to 4 1/2 pound chicken, Salt and freshly ground black pepper, 1 1/2 tablespoons unsalted butter, 1 1/2 tablespoons olive oil, and more.

Yes, Spatchcocked And Braise-Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spatchcocked And Braise-Roasted Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions