chicken
whole chicken
roast
dinner
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YouTube starDonalSkehan shares a recipe from hiscookbook,Everyday Cook.Serve the chicken and salad with hisCrispySweet Potato Fries.
"I have been churning out this simple recipe for so many years in our house that it has become a firmfavoritewhen it comes to an easy Saturday night treat. Spatchco*cking the whole bird is a great way to cook it quickly with the crispiest results. Slathered in a homemadeBuffalo sauce,it's a winner every time." –Donal
For more recipes byDonal, check out hisBeef and Guinness StewandSlow-Cooker White Wine Chicken.
Ingredients
For the Chicken:
- 4 ounces (8 tablespoons) unsalted butter
- ½ cup hot chili sauce
- ½ teaspoon smoked sweet paprika
- 1 tablespoon runny honey
- Sea salt and freshly ground black pepper
- 1 free-range chicken (about 3 ½ pounds)
For the Salad:
- 2 ounces blue cheese, crumbled
- 3 tablespoons Greek yogurt
- 1 tablespoon mayonnaise
- 1 large apple, peeled and cut into matchsticks
- 6-7 celery sticks and leaves, thinly sliced
- 2 heads romaine lettuce, leaves separated
- 2 ounces toasted walnut pieces
- Runny honey, for drizzling
Yield
Serves: 4
Preparation
Preheat the oven to410°F.
For the chicken, put the butter, hot sauce, paprika, honey and plenty of seasoning into a pan and bring to the boil, then reduce the heat and simmer for 5 minutes until slightly thickened.
Meanwhile, place the bird breast-side down on a board and, using a heavy pair of sharp scissors (or poultry shears),cut along either side of the backbone to remove it. Open the bird out and flip it over breast-side up and, using your fist, push down hard on the breast to break the bone. Put the flattened chicken into a large roasting tray and brush over half the sauce. Roast it in the oven for 40-45 minutes until golden and cooked through.
For the salad, blend the blue cheese, yogurt and mayonnaise together with a fork until smooth (loosen with a splash of water if you need to), then toss with the apple and celery. Lay the lettuce leaves out on a platter and spoon the apple and celery into them,then scatter with roasted walnuts and drizzle with honey.
When the chicken is done,removefrom the oven and portion into breasts, wings and legs. Warm the remainingBuffalo sauce and drizzle over the top. Serve the chicken with the salad and dig in!
Excerpted fromEveryday CookbyDonalSkehan. Copyright © 2021byDonalSkehan. Used with permission byQuercus. All rights reserved.
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