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.