3 Ways to Roast a Chicken & Shaved Brussels Sprout Salad
Ask any of your friends if they have a favorite roast chicken recipe, and they will absolutely say “yes”. There are hundreds of ways to roast a chicken*, but it’s always fun to learn a new version. So, here you go…three more ways to roast that perfect chicken, and make your hungry family extra-happy. Plus we share one of our favorite side salads to accompany your yummy chicken – enjoy!
Foolproof Roast Chicken
1 chicken, a roaster or a fryer (about 4 lbs.)
Softened butter or oil (canola or olive)
Salt and pepper
Optional: half a lemon, a few cloves of garlic (peeled or unpeeled), and a handful of fresh herbs
- Preheat the oven to 450°
- Pat chicken dry with paper towels (to ensure crispy skin).
- If you like, tuck the lemon, garlic, herbs, inside the chickens cavity. (Note: Trussing is an unnecessary step, and, in fact, the insides of the wings and drumsticks don’t brown so well. But you can tie the legs together with some kitchen string for aesthetic purposes.)
- Put the chicken in a roasting pan, baking dish, or cast iron skillet. Rub it all over with butter or oil- the fat helps produce a golden, crispy crust- and sprinkle it with salt and pepper.
- Roast for 20 minutes. Lower heat to 375°. Baste if you want, but it’s not necessary.
- Roast for another 50-60 minutes until it’s deep golden. (The drumsticks wiggle in their sockets and the juices run clear when the chicken is pierced. If you have an oven thermometer, it should read 170° when poked into the thickest part of the thigh.)
- If it needs to be cooled longer, leave it in and check it every 10 minutes until it’s done.
- Tent the chicken with foil and let it stand for 10 minutes before carving. While it’s resting, pour the pan juice into a bowl and spoon off the fat. Use the juice to make gravy or just serve as is, drizzled over the chicken.
A spatchcocked chicken (split open with the backbone removed) cooks more quickly and evenly, having been flattened before roasting.
- Turn the chicken breast-side down on a cutting board and use sharp kitchen shears to cut along one side of the spine (starting from the cavity). Cut the other side; then remove the bone. (By the way, you can also ask the butcher to do this for you.)
- Open the bird like a book, flip it over, and flatten it- pressing down on the breast and turning the legs so they lie flat.
- Proceed with your favorite roast chicken recipe, cutting the cooking time by about a third.
Chicken Under a Brick
Once you’ve mastered spatchcocking, you can cook your chicken on the grill rather than in the oven. If you don’t have access to a brick (typically foil wrapped), try setting a large cast iron skillet on top of the chicken (after rubbing the bird with oil and sprinkling it with salt and pepper or your favorite spice rub).
- Preheat your grill to high. Place chicken cut-side down on the rack. Top with brick or skillet. Cook for a few minutes.
- Lower heat to medium, close the grill, and cook for about 15 minutes per side or until cooked through (juices run clear; joints wiggle; thermometer reads 170°)
- Let chicken rest on a cutting board, loosely tented with foil or a tea towel, for 5-10 minutes before carving.
*Recipes by Julie Van Rosendaal, and her blog: dinnerwithjulie.com
Shaved Brussels Sprouts Salad with Pecorino Cheese*
Prep Time: 25 Minutes
1 tbsp. fresh lemon juice
1 ½ tbsp. fresh orange juice
½ tsp. finely grated lemon zest
1 tsp. Dijon Mustard
2 tbsp. sherry vinegar
¼ cup extra- virgin olive oil
Kosher salt and pepper
1 ½ lbs. Brussels sprouts, trimmed and very thinly sliced
1 small or ½ large red-skinned apple (Pink Lady or Gala), julienned
½ cup shaved Pecorino Romano Cheese
- In a small mixing bowl, whisk together first 7 ingredients, ¼ tsp. salt and pepper to taste.
- In a salad bowl, combine the Brussels sprouts and apples. Add dressing; toss gently. Top with cheese. Season with salt and pepper and serve.
*Shaved Brussels Sprout recipe reprinted from: PEOPLE Magazine, November 2014, page 23.