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Main dishes

Oven-Roasted Spatchcock Chicken

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video by: kraft
You've made oven-roasted chicken before, but have you ever served spatchcock chicken? It's easier than you might think! Read on to find out how it's done.
15 min
1 hr
6 servings

What You Need

cup  KRAFT Zesty Italian Dressing
cloves  garlic, minced
Tbsp.   chopped fresh rosemary
lb.  red potatoes (about 6), cut into wedges
whole  chicken (3 lb.)

Make It

HEAT oven to 450ºF.

MIX dressing, garlic and rosemary until blended. Place potatoes in large bowl. Add 1/4 cup dressing mixture; toss to evenly coat potatoes. Spread into single layer on foil-covered rimmed baking sheet.

USE kitchen shears or sharp knife to spatchcock chicken. (See Tip.) Open chicken butterfly-style; place, skin side up, on separate foil-covered rimmed baking sheet. Brush chicken, on and under the skin, with remaining dressing mixture.

BAKE chicken and potatoes 30 min., placing potatoes on top rack. Reduce oven temperature to 400ºF. Bake an additional 15 min. or until chicken is done (165ºF) and potatoes are tender.

Kraft Kitchens Tips

How to Spatchcock Chicken
If using kitchen shears to cut out the backbone, place chicken, breast side down, on cutting board. If using a knife, place chicken, breast side up, on cutting board. Cut along one side of backbone, then cut along other side of bone to remove it. Place chicken, skin side up, then press firmly to flatten.
Substitute fresh thyme for the rosemary.
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