P.S. I Love Meat (Spatchcocked Chicken)

I’m not ashamed to admit that I’m a bit of a sucker for a good romantic comedy, so imagine my delight when a certain 12 year old asked me if I wanted to watch one with him this past Saturday afternoon. He’s been devouring 501 Must-Watch Movies, and the pink section tucked almost halfway through the pages is dedicated to the romance genre. He thought When Harry Met Sally would be a good place to start, but I quickly corrected him by suggesting something a little less, um, suggestive. So we settled on You’ve Got Mail.

I already know I love that movie, and he thought it was okay, but admitted to enjoying Annie Hall (one of my favourites!) more. I often question just how much of my DNA is actually in that kid – he’s exactly like his father, who’s exactly like his own Dad, so I don’t really think there’s much of me in there – but I’m starting to second-guess my thinking now. Even if it’s just an appreciation for a Woody Allen film, or a good romantic comedy, it seems that my nearly teenaged son and I just might find some common ground in the form of our appreciation for some of the same movies.

About halfway through the film he asked me what other rom-coms I liked. I told him some of my favourites include Something’s Gotta Give, A Walk to Remember, and P.S. I Love You. His reply? “I love you, too. And P.S. - I really love meat.”

Looks like he's just like his Dad, after all. 

Spatchcocked Chicken with Dijon and Lemon

There is no meat recipe I make more frequently than this one. Spatchcocking is just a fancy way of saying the backbone of the chicken has been removed, allowing the chicken to lay flat in the baking dish. It cooks much quicker this way, making roast chicken a reality for a busy weeknight dinner. 

Serves 4-6

• 2 Tbsp olive oil
• 1 Tbsp grainy Dijon mustard
• 1 - 2 lemons (regular or meyer)
• 1 - 3.5 lb whole roasting chicken
• 4 sprigs rosemary
• 2 sprigs sage (10–12 leaves)
• 1 head of garlic
• Kosher salt
• Freshly ground pepper

1. Preheat the oven to 400 degrees F. 

2. Combine olive oil, mustard, and the juice and zest of one or both lemon(s), and stir well. Set aside.

3. Wash the chicken (inside and out) with cold water and kosher salt. Rinse and dry thoroughly - including the cavity - with paper towel.

4. Place the chicken on a cutting board, breast side down. Starting at the end closest to you, cut through the ribs, along the left and then right side of the backbone from front to back and remove the backbone.

5. Spread the bird open, laying the chicken breast side up in a baking dish or roasting pan. Smear the olive oil mixture over the chicken and under the skin.

6. Place the lemon halves in the pan. Slice the top off the head of garlic and add it to the pan as well. Scatter the rosemary and sage over and under the bird. Sprinkle ½ tsp of salt and a few grinds of pepper over top of the chicken, and lightly massage it into the oil.

7. Cover the baking dish with tinfoil and roast the chicken for 25 minutes. Remove the foil and baste the chicken with the juices that have collected in the bottom of the pan. Reduce the heat to 375 degrees and cook for another 20–25 minutes or until the skin is crispy brown.

8. Cut the chicken and serve it with fresh bread smeared with the roasted garlic, and a side of veggies or a green salad. 

Comments

[Minnie(@thelady8home)]

Loved your movie story hehe.

Recipe is fabulous. This one I do am going to give a try. Spatched, loved the term. ;-)

[Jan Scott]

Thanks, Minnie!

[Allison]

That photo looks amazingly delicious! I must try! And I love that your 12 year old wanted to watch romantic comedies with you - fantastic!

[Mama B @myediblejourney.com]

This really is the best way to roast a chicken evenly and quickly. I love it for grilling because the meat can cook over direct heat without burning before it's done all the way through.

[leah leitch]

Recipe looks divine, I will try it. Why do you wash it with water and salt? Just curious. :)

[Jan Scott]

Hi Leah - ha! I have no idea why I wash whole chickens with water and salt, except thats what I was taught to do when I lived in France. I think the belief is that it removes any excess bacteria from the chicken, but I honestly dont know if thats true or not. Now I need to do a little more investigating! :)

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