Malibu Cooking Program Day 10 of 15: Spatchcock Chicken

Time to prepare: 60 minutes


For the Chicken

1 3-4 pound chicken, backbone removed, skin patted dry

½ cup olive oil

2 tbsp kosher salt

1 tbsp black pepper (or to taste)

For the chimichurri:

1 bunch fresh Italian parsley

1/2 cup Olive Oil

1 whole head of garlic

1 whole lemon

1 tbsp Red pepper flakes

1/4 cup Fresh Cilantro

1 tbsp dried oregano

1 tsp ground cumin

1 tsp salt

1 tsp black pepper


Preheat oven to 400° F. Line a rimmed baking pan with foil and insert a rack to the center of the oven.

Rub olive oil on both sides of the chicken. Sprinkle generously with salt and pepper and lightly rub over the skin.

Roast belly-side up for 45 to 55 minutes. Depending on the size of the chicken, an instant-read thermometer registers 150° F in the thickest part of the breast and 165° to 170° F in the thigh.

Prepare the chimichurri. Mince and dice all herbs together, add olive oil and combine with spices, mixing thoroughly. For a finer and less chunky sauce, crushing the ingredients with a mortar and pestle brings about a more flavorful mix.

Remove chicken to a serving platter and tent with foil to rest. Strain pan juices into a saucepan and boil to reduce slightly. Season to taste and pour hot over the chicken.