Recipe: Spatchcock Chicken

Ingredients

Preheat the oven to 400°F.
Slice the cauliflower into ½-¾ inch thick steaks and place them on a parchment-lined baking sheet.
Scatter sliced onions, whole garlic cloves, and herbs over the cauliflower, then sprinkle with salt, pepper, and a drizzle of olive oil.
In a bowl, mix the mustard, olive oil, and a pinch of salt.
To spatchcock the chicken, place it breast-side down on a cutting board and cut along each side of the backbone to remove it.
Open the chicken like a book and slice the flesh at the lower tip of the breast bone to help it flatten.
Turn the chicken over, press down on the breast bone to flatten it, and season the inside and outside generously with salt and pepper.
Place the chicken breast side up over the cauliflower and brush with the mustard marinade, saving some for basting.
Bake in the oven for 40 minutes, then baste with remaining mustard and continue baking for another 10-20 minutes until the chicken is cooked through.
Let the chicken rest for 10 minutes before cutting and spoon the pan juices over the cauliflower.

Servings

4-5

Calories

453

Total fat

26.1g

Total carbohydrates

15.5g

Total protein

40.1g

Sodium

445.3mg

Cholesterol

149.2mg