Description
Learn how to spatchcock a chicken! An easy technique, and a delicious one-pan meal perfect for cozy fall nights. The drippings from the chicken infuse the cauliflower steaks with goodness and flavor! With a video!
Ingredients
Units
- 1 head cauliflower
- 1 onion, thinly sliced
- 8 cloves garlic – whole
- small handful savory herbs- sage, thyme or rosemary
- salt & pepper to taste
- olive oil for drizzling
- 1 whole Chicken- Spatchcocked (butterflied)
- salt and pepper to taste
Marinade
- 1/2 cup whole grain mustard or a mix of whole grain and dijon
- 2 tablespoons olive oil
- pinch salt
- 1 whole Chicken- Spatchcocked (butterflied)
- salt and pepper to taste
Instructions
- Preheat oven to 400F
- Slice cauliflower into “steaks” about ½ inch -¾ inch thick, green parts and all. Place them on a parchment-lined baking sheet with a rim. Scatter sliced onions, whole garlic cloves and sprigs of herbs over top.
- Sprinkle with salt and pepper and a very light drizzle of olive oil
- In a small bowl, mix mustard and oil and a pinch of salt.
- Spatchcock the chicken (see the video). Place the chicken on a cutting board, backside up, breast bone down. Using sturdy kitchen scissors, cut along each side of the backbone, removing it, saving it for stock.
- Open the chicken up like a book, find the lower tip of the breast bone, and slice the flesh open at that point, so the tip can protrude out.
- Turn the chicken over, spread apart, press down hard on the breast bone with the heel of your hand, to flatten.
- Sprinkle the inside and outside generously with salt and pepper. Place the chicken, breast side up, over the cauliflower, pushing down to make it relatively flat.
- Brush or rub the skin side of the chicken with the mustard marinade ( saving 1-2 tablespoons for basting) getting all the nooks and crannies. Place it is flat as you can, opened up, over the cauliflower, pressing breast down one more time.
- Place in the middle of the oven for 40 minutes. Baste with the remaining mustard, and If there are pan juices ( there may not be yet) spoon some over the cauliflower, and bake for another 10-20 more minutes until cooked through.Bake until thigh at the thickest part reaches 170 F or juices run clear.
- Pull it out of the oven, and when you tilt the pan, you will see clear pan juices- spoon this flavorful juice over the exposed cauliflower. Let rest 10 minutes before cutting.
Notes
The leftover chicken will keep up to 5 days in the fridge. Use the carcass or bones to make flavorful chicken broth.
Nutrition
- Serving Size: 6 ounce piece chicken (skin-on) w/ cauliflower
- Calories: 453
- Sugar: 5.5 g
- Sodium: 445.3 mg
- Fat: 26.1 g
- Saturated Fat: 6.2 g
- Carbohydrates: 15.5 g
- Fiber: 5.2 g
- Protein: 40.1 g
- Cholesterol: 149.2 mg