Nutrition Facts

Serving Size 128 g

(Approx. 8 Servings)

Amount Per Serving

Calories	330	Calories From Fat	200

% Daily Value*

Total Fat 23 g	35%

Saturated Fat 5 g	25%

Trans Fat 0.0 g

Cholesterol 90 mg	30%

Sodium 330 mg	14%

Total Carbohydrate 1 g	0%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	29 g

Vitamin A 2%	•	Iron 10%

Vitamin C 0%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spatchcock Chicken Al Forno

Prep Time

45 minutes

Cook Time

1 h 30 m

Total Time

2 h 15 m

Serves

8 People

Ingredients

Recipe makes 8 Servings

3 Lb whole chicken, approximately 3 to 4 lbs., giblets & neck discarded or kept for later use

1/4 cup(s) unfiltered extra virgin olive oil, or any oil, plus more oil as needed for brushing.

1 Tbsp salt and pepper blend, plus more as needed

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Instructions

To spatchcock chicken, lay it breast-side down on a large cutting board.

Remove center backbone: start from the neck and work down to the tail. Use heavy-duty kitchen shears or a large chef knife to cut along each side. Cut slowly and carefully through rib bones until the backbone is removed (discard or freeze for later use).

Once backbone is removed, flip chicken breast-side-up and lay flat, pulling rib bones open if needed. Gently apply force and press down on center of breast until it pops and chicken lies completely flat.

Place chicken in a large dish. Brush all sides of chicken liberally with olive oil then season both sides with salt and pepper blend until completely coated. Set aside at room temperature while oven preheats.

Preheat oven to 400ºF. While oven heats, place a large, dry cast iron skillet in the oven to get hot.

When oven has preheated, carefully transfer hot skillet to stovetop. Place chicken, breast-side-down, in the skillet to get a good sear.

Return skillet to oven and roast chicken until internal temperature of breast and thighs reads at least 165ºF (60 to 90 minutes depending on size of chicken).

Rest chicken for at least 15 minutes before cutting. Drizzle with any collected pan juices before serving.