Imagine a dinner that not only fills your home with mouthwatering aromas but also dazzles your guests with vibrant colors and rich flavors. Enter the Spatchcocked Chicken with Peppers and Tomatoes—a culinary masterpiece that transforms a simple weeknight meal into an Italian feast! This recipe is not just about cooking; it’s about creating an experience that will leave everyone asking for seconds. With just 15 minutes of prep and an hour in the oven, you can serve a stunning dish that boasts juicy chicken perched atop a bed of roasted peppers and tomatoes, all bathed in a delightful Italian seasoning. Ready to impress? Let’s dive into the details!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 whole chicken
- 2 bell peppers, sliced
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Prepare a large rimmed baking sheet by lining it with parchment paper.
- To spatchcock the chicken, place the whole chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone, removing it completely. Open the chicken and press down firmly on the breastbone to flatten it, creating an even thickness.
- Pat the chicken dry with paper towels to ensure crispy skin. Season both sides generously with Italian seasoning, salt, and freshly ground black pepper.
- Slice bell peppers into thin strips and halve the cherry tomatoes. Spread the vegetables evenly across the prepared baking sheet.
- Drizzle olive oil over the vegetables, then place the spatchcocked chicken skin-side up on top of the peppers and tomatoes. The vegetables will act as a flavorful bed for the chicken.
- Roast in the preheated oven for approximately 50-60 minutes, or until the chicken's internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Remove from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender meat.
- Serve the chicken directly on the roasted peppers and tomatoes, spooning any pan juices over the top for extra flavor.
Tips
- Choose the Right Chicken: Opt for a high-quality, fresh whole chicken for the best flavor and texture. Organic or free-range chickens often yield the juiciest results.
- Perfectly Spatchcock: When spatchcocking, make sure to use sharp kitchen shears to cut through the bones easily. This technique not only cooks the chicken evenly but also results in beautifully crispy skin.
- Season Generously: Don’t skimp on the seasoning! A generous amount of Italian seasoning, salt, and pepper will enhance the chicken's flavor and complement the sweetness of the roasted vegetables.
- Vegetable Variations: Feel free to mix up the vegetables! Zucchini, red onions, or even eggplant can add unique flavors and textures to your dish.
- Rest Before Carving: Letting the chicken rest after roasting is crucial. This step allows the juices to redistribute, ensuring every bite is moist and flavorful.
- Serve with Style: For an elegant presentation, carve the chicken and serve it directly on the bed of roasted peppers and tomatoes, drizzling the pan juices over the top for an extra burst of flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 110mg
