Spatchcock Roasted Chicken with Garlic Confit and Preserved Lemon
adapted from Bon Appétit
Ingredients:
- 20 garlic cloves, peeled
- ½ cup extra virgin olive oil
- 1 whole organic chicken, spatchcocked (backbone removed and bird flattened-see above for instructions)
- kosher salt & pepper
- 2 cups low-sodium chicken broth
- 4 tablespoons chilled unsalted butter, cut into pieces
- 2 preserved lemons, flesh removed, peel finely chopped
- 2 tablespoons fresh lemon juice
- 1 cup whole cherry tomatoes
- ½ cup mixed tender herbs, chopped (such as parsley, chives, etc.)
Preparation:
Garlic Confit
Heat garlic and oil in small saucepan over medium heat until small bubbles appear around garlic. Reduce heat and simmer “gently”, stirring occasionally until garlic is light golden brown 10-15 minutes, being careful not to burn. Let cool in pan.
Chicken
Adjust oven rack to lowest position, place a cast-iron skillet on rack and heat oven to 500°.
Pat chicken dry with paper towels, rub with the garlic infused olive oil and season with salt & pepper. When oven reaches 500°, remove skillet from oven, place chicken breast side down and immediately reduce oven to 450°. Roast until well browned, about 30 minutes.
With heavy oven mitts, remove skillet from oven, and gently flip chicken breast side up. Add cherry tomatoes, brush chicken and tomatoes with more of the garlic infused olive oil and return skillet to oven for about another 10 minutes or until breast registers 160° and tomatoes start to pop. Transfer chicken to cutting board, cover with foil and let rest 10-15 minutes. Place tomatoes in small separate bowl until sauce is ready.
Add broth to skillet and bring to boil over medium high heat, scraping up browned bits and cooking until reduced by about two thirds. Add butter, one piece at a time whisking constantly until sauce thickens and coats the back of a spoon. Remove from heat and stir in lemon juice, reserved cherry tomatoes, preserved lemon, half of the herbs and all the cooked garlic cloves. Taste and season with salt & pepper.
To serve, carve chicken into pieces and spoon sauce over the top, sprinkling remaining herbs on top.
Liz’s Tidbits:
- Any oil left from the garlic confit is delicious in salad dressings or drizzled over roasted potatoes
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Filed under: CHICKEN, SAUCES & CONDIMENTS | Tagged: CHICKEN, garlic confit, preserved lemons, spatchcock roasted chicken |
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