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Spatchcock Roasted Chicken

Reheating time: 10-15 minutes

We talk alot about KISS at WECO. The hair metal band. One day we’re all going to paint our faces and stick out our tongues through our masks. That’s how much we talk about KISS. No just kidding. KISS is an acronym for “keep it simple, stupid”, and you have no idea how many times that thought goes through my head when we’re writing and developing new menu items. I was so close to KISS’ing this week- so close. But then I had to try and source fresh baby corn for tonight’s dinner- I had it lined up, but alas, we couldn’t get it in time. So, no baby corn, because I was ambitious in my sourcing ability, and hubris is a real thing. But no worries. The carrots don’t even need the baby corn to be amazing. There’s plenty of time for baby corn later in the season! Everything else tonight keeps it real simple. Roasted chicken- a classic, a staple, so simple, so delicious. Charred leek salsa verde- less simple, but even more delicious. Roasted asparagus with lemon thyme and smoked olive oil- simple, subtle, yet making a statement, and freaking DELICIOUS. Tahini roasted baby carrots? Super simple. And farro salad. The epitome of KISS, a good farro salad only needs like six ingredients. The mighty grain will do the rest of the work. You’ll figure it out! Keep it simple, friends!  

Get in there!

For the chickens:

We should just talk about how great of a deal this is for you guys. Half of an organic, ABF broiler chicken, with all the sides, all packaged up for your enjoyment at home? It just doesn’t exist anywhere else, and we’re so happy to bring it to you. 

To reheat the chickens, place them on a sheet tray lined with aluminum foil. Pop them in the oven at 400F for 8-12 minutes. Once they are nice and hot, give them a quick flash under the broiler to crisp the skin, then pull them out and liberally coat with the salsa verde. Alternatively, the grill is a great option. Grill flesh side down for 5-8 minutes, flip to char the skin, and then proceed with the salsa. Yes!

For the asparagus:

If I were you, I wouldn’t even heat these up. I love the texture of cold roasted veggies, but I understand that I am a weirdo and you probably want hot food. SO, just leave some room on the tray when you’re warming the chicken, and add the asparagus pieces before you put the chickens under the broiler. That’s all it takes! 

For the baby carrots:

Like I said, sorry about the corn! I was gonna email you about it, but things were happening and it completely slipped my mind. Corn or not, these roasted carrots have some serious flavor. To reheat, bake in the oven with the chicken until they are nice and hot. Don’t need to get any color or char on these- the sweetness and simplicity works in their favor. But, grilling in a foil packet would work great too 🙂

For the farro salad:

Can you guess what I’m about to tell you? That’s right, eat it cold! Cold grains with cool crunchy veggies is all we want to eat this summer. So just dive into the farro. Keep it simple! 

THAT’S IT! Thanks for an awesome week 🙂 We’ll see you on Monday! <3 WECO

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