Upgrade your simple roast chicken. Great flavor and ease makes this spatchcock chicken a winning dinner.
By Bracha Serle
I grew up eating chicken on the bone that was cooked with the classic paprika, garlic, onion powder rub and baked in the broiler. My mother would serve it with a side of brown rice, some green vegetables and or sweet potatoes. I love the simplicity of rubbing a chicken with a quick rub and throwing it in the oven. No babysitter, or patchka!
This spatchcock chicken is the same in its simplicity and no hassle beauty! The best part about it is that juicy heavenly taste it gets from cooking the entire chicken together.
- 1 whole chicken
- 1 recipe pesto paste
- Preheat oven to 375ºF.
- With chicken scissors or a sharp boning knife, cut out the back bone of the chicken. Turn chicken over and lay flat, skin side up. With the palm of your hand, push down to break the breast bone so the chicken can lay completely flat.
- Smother chicken with pesto paste. Place chicken skin side up on a baking sheet and bake for about 45 minute, or until skin is completely crispy and juices run clear when poked with fork.
Bracha graduated from CKCA with a professional culinary degree. She has worked as a private chef in many places ranging from professional corporate offices, to private homes. She specializes and is extremely knowledgeable in the clean and healthy cooking lifestyle. Bracha teaches cooking classes on a weekly basis both privately and in schools. She creates allergy-friendly and clean ingredient recipes for kosher food companies worldwide. Bracha also travels all over to give fun and interactive cooking demonstrations, teaching how to bring clean healthy ingredients into a trendy recipe that’s simple and home cook-friendly. As a influencer, Bracha shares her knowledge with her Instagram following on her page called @Shesthechef. Bracha also writes a weekly food column in a newspaper called The Queens Jewish Link. Follow her and find out where her next food adventure takes you.