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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spatchcock Chili-lime chicken Recipe

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This recipe for Spatchcock Chili-lime chicken is from The Lindale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb. whole chicken
2 limes
1 tbsp butter at room temperature
1/2 tsp salt & pepper
1/4 tsp chili flakes
2 whole garlic heads
olive oil
Directions:
Directions:
Preheat oven to 374ºF
Flatten chicken, place on cutting board, breast side down. Using kitchen shears or sharp knife, starting at the neck, but through bones on both sides of the backbone. Remove back and discard or use for stock. Turn chicken breast side up, use your hands to push breast downward and flatten. If wet, dry with paper towels.

Grate peel from 1 lime into small bowl, stir in butter, sale, pepper & chili flakes. Rub over chicken skin. Cut limes into thick slices. Place close together in the centre of a large baking sheet with shallow sides. Set chicken, breast side up, on lime slices. Leaving garlic heads unpeeled, slice off and discard top third of each head. Lightly oil, and cover with foil. Place beside Chicken.
Roast uncovered in centre of oven for 30 min. Continue to roast for 20 more min, basting occasionally. Increase heat to 400ºF, and roast until skin is deep golden and crispy, 10 mins. Remove let stand 10 m ins before slicing. Service with roasted garlic on the side
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Spatchcock, means to split and flatten small poultry by removing the backbone and pressing on the breastbone.

 

 

 

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