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Herb-rubbed Spatchcock Chicken + Biscuits

Reheating time: 10-15 minutes

This is just such amazing chicken, we would definitely serve this dinner at least once a month, if not every week. Maybe we will.  ‘Cause we can.  And you’ll love it.  Regardless, you get it tonight.  So simple, so pure, yet so mindblowingly delicious. Two tricks –  the brine on the chickens and we spatchcock them – split the bird, remove the backbone and the ribs so it can soak up that much more flavor.  That’s right, you’re getting a semi boneless half birds – organic, ABF, hormone free – perfect for this application.  A bit smaller, thicker skin, extremely juicy and succulent meat. They take a brine well, roast well, and when rubbed with herbs de Provence, there’s no competition. With the birds, we’ve got charred onion salsa verde; charred green beans; farro salad; and a handmade biscuit. That’s a mouthful, literally. The best kind. Chicken is best on the grill – so fire that puppy up if you’re feeling like eating outside. Get in there!


For the chicken:

As you know, grilling is the best way to reheat this. Caramelization and char really take the chicken to the next level. However, you can also reheat in the oven or broiler.

 If you’re grilling, first of all, good choice. Place the birds skin side up on the hottest part of the grill. Let them sit there for about 3-4 minutes. Once you’ve got some good char marks on the meat, flip onto the skin side and leave it for 3-4 minutes. Skin should caramelize, it’s all good stuff. Flip again, and let it sit there for another 2-3 minutes, give it one more flip to skin side for about a minute, and then pull it off! 


If you’re broiling/baking, here’s the scoop- On a sheet tray lined with aluminum foil, arrange the chickens skin side up. Set your oven to 450F, and pop the tray in. Bake for 10 minutes, then set your oven to low broiler. Pop the tray under the broiler, on low, and broil for 4-5 minutes until the skin begins to blister and pop. Pull them out, let them rest, and then… top with the charred onion salsa verde.  You know what to do from there.


For the charred green beans:

Easy peezy – either wrap in tinfoil and pop them on the grill while you’re reheating the chicken or, in a small saute pan, add a little oil and toss them around. Once they’re hot, they’re ready!


For the farro salad:

You know the drill! Cold, and delicious – dive in. 


For the biscuits:

Get them hot in some way. Warm biscuits rule over all other temperatures of biscuits. Microwave, bake, grill, whatever. Once they’re hot, they’re ready to go! Enjoy! <3 WECO #dinnersolved


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