Spatchcocked roasted chicken is quickly becoming my new favorite dinner go-to. They require such little prep time and the skin provides so much surface area for flavor, not to mention it makes leftovers for days AND you can use the backbone for stock and the leftover carcass for soup!
This specific recipe is Carolina Gelen’s Orange Chicken Roast with Fennel and Shallot.
schmer on
What’s the vegetable in the last pic? It looks like mandolin sliced potatoes as you’d use in an au gratin but it also looks like the same tray the chicken was roasted in so I can’t see how they’d get that brown crisp to them? Were they broiled afterwards? Looks delicious btw OP.
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Looks sooo juicy
This is my kind of dinner! Finally! Well done! 🍗🍋
Spatchcocked roasted chicken is quickly becoming my new favorite dinner go-to. They require such little prep time and the skin provides so much surface area for flavor, not to mention it makes leftovers for days AND you can use the backbone for stock and the leftover carcass for soup!
This specific recipe is Carolina Gelen’s Orange Chicken Roast with Fennel and Shallot.
What’s the vegetable in the last pic? It looks like mandolin sliced potatoes as you’d use in an au gratin but it also looks like the same tray the chicken was roasted in so I can’t see how they’d get that brown crisp to them? Were they broiled afterwards? Looks delicious btw OP.