Heating Up Some Great Winter Recipes
Some Tips and Recipes for High-heat Cooking
To spatchcock the roasting chicken, use kitchen shears to remove the chicken backbone. Flip the chicken over onto a clean work surface then gently press down on the breast, making the chicken flatten out. The result is a chicken that roasts faster and more evenly than using the traditional trussing and roasting method. Makes one whole chicken
Ingredients
- 1 whole roasting chicken
- 2 Tbsp olive oil
- 1 tsp sweet smoked paprika
- ¼ tsp white pepper
- 1 tsp dried thyme leaves
- ½ tsp salt
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 orange, washed and dried, skin on, sliced into 6 rounds
- 1 Tbsp extra-virgin olive oil
Preparation
Spatchcock the chicken as described above. Pat dry with paper towels. Preheat the oven to 500 degrees. Combine the paprika, white pepper, thyme, salt, turmeric and cumin in a small bowl.
Place the chicken in a roasting pan with a flat rack insert. Alternately, line a rimmed baking sheet pan that is slightly larger than the bird with parchment paper. Place the chicken, breast side up, on the prepared pan. Brush the chicken with the olive oil. Evenly rub the spice mixture on to the top of the bird. Tuck the orange slices under the bird.
Drizzle top of chicken with a little more olive oil. Place chicken in oven. Immediately reduce heat to 450 degrees. Roast for approximately 40 to 45 minutes or until a meat thermometer inserted into the breast and thigh reads 165 degrees. Remove chicken and discard orange slices. Let chicken rest for 10 minutes before carving.
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