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Michael Symon's Spatchcock Chicken

Spatchcock Chicken Michael Symon
Roast Chicken with Blood Orange and Radicchio Salad
skill level
Over 120min
Contributed by :
Spatchcock Chicken Recipe: Spatchcock refers to when poultry has been prepared for cooking by removing the backbone to ensure it lays flat.
  • 4 pounds Whole Chicken
  • Kosher Salt
  • Freshly Ground Pepper
  • Olive Oil (for drizzling)
  • 3 Small Endive (quartered)
  • 1 Small Head Radicchio (quartered)
  • 3 Blood Oranges (segmented)
  • 1/4 cup Flat Leaf Parsley Leaves
  • 1/2 cup Sliced Almonds (toasted)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 pounds Whole Chicken
    Kosher Salt
    The night before: Place the chicken, breast side down, on a work surface. Starting at the thigh end, cut along 1 side of the backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten. Season the chicken on both sides well with kosher salt. Refrigerate overnight.
  • 2
    Freshly Ground Pepper
    Olive Oil (for drizzling)
    Preheat oven to 425 degrees. Remove the chicken from the refrigerator and let the chill come off of it, about 20 minutes. Place the chicken, skin side up, on a sheet tray fitted with a wire rack and season with some freshly cracked pepper then drizzle it with a good amount of olive oil. Place in the oven to roast for about 45 minutes, until the internal temperature reaches 160 degrees. Remove from the oven to rest for 10 minutes before cutting.
  • 3
    3 Small Endive (quartered)
    1 Small Head Radicchio (quartered)
    In the meantime, make your salad: Preheat a grill or grillpan over medium-high heat. Drizzle the endive and radicchio with olive oil and grill for 2 minutes per side, until lightly charred and softened.
  • 4
    3 Blood Oranges (segmented)
    1/4 cup Flat Leaf Parsley Leaves
    In a medium-mixing bowl, combine the grilled endive, grilled radicchio, blood orange segments and parsley leaves. Drizzle with olive oil and season with salt and freshly ground black pepper.
  • 5
    1/2 cup Sliced Almonds (toasted)
    When you are ready to serve, add the almonds and gently toss the salad. Quarter the chicken and serve with some of the salad on top.

    Helpful Tips:
    1. Save the wings and back bone of the chicken to make chicken stock.
    2. This technique cuts roasting time in half compared to roasting a whole chicken.
    3. If you can't find blood oranges, naval oranges or grapefruit would also work. 

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