ooohhh, thanks Katie! I’m notorious for waiting until the last minute to read the recipe. I’ll be in Portland again, but that’ll be Friday’s dinner I think.
You’re welcome! I luckily had an extra day when I made it so seeing the marinating time was easily accommodated. I had dinner with Betsy last Thursday (yay!) and it reminded me that I should warn everyone as I imagine it really makes a difference in the flavor.
I completely butchered mine (no pun intended). Neil spatchcocked it for me beautifully but when I went to flip it over all (and I was VERY gentle using a spatula…) the skin came off. I was not using a non-stick pan (my cast iron pan isn’t deep enough for a chicken and my dutch oven is too small) but lightly oiled it and normally don’t have an issue with things sticking. It’s in the oven now and smells amazing but we’ll have to see what photo I manage to get… Sigh. I made baguette and croissants this weekend and they turned out beautifully so I guess there’s that. I would normally never start a spatchcocked chicken in a pan like that so next time it might just go to the oven without that first step. Or, here’s a tip – use cornish hens – so much easier to handle!
I started the chicken (spatchcocked by staff @ Ampang Grocers! lovely people!) on my grill pan (should have oiled it first.. and like you, Mardi… the skin came off. Transferred to my Corning ware and finished it off in the oven without any other problems. Had it for Sunday’s dinner with DL’s raw salad, homemade may (DL’s) and the suggested dressing (DL’s). I did rather well, I might add!
I had the thought of cornish game hens for much the same reason (pan size issues), but thought I’d stick with the recipe. I had some skin sticking issues, too, but my photos are never as fabulous as yours, Mardi, so I can imagine that being frustrating. 🙂
I had some stickage (and a bit of over-coloring on the first side). It didn’t look quite so horrible once I cut the chicken into pieces, but no pageants were going to be won with the end product.
It tasted good, but Dorie’s roast chicken for lazy people will always be my favorite 🙂
cookthebookfridays 
ooohhh, thanks Katie! I’m notorious for waiting until the last minute to read the recipe. I’ll be in Portland again, but that’ll be Friday’s dinner I think.
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You’re welcome! I luckily had an extra day when I made it so seeing the marinating time was easily accommodated. I had dinner with Betsy last Thursday (yay!) and it reminded me that I should warn everyone as I imagine it really makes a difference in the flavor.
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My husband said it was the best chicken ever!! I am thinking of preparing my christmas turkey in a similar fashion. Just wonderful!
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I didn’t even tell my husband it was for the blog and on his own he said, “the chicken is amazing.” Good stuff!
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Totally agree. This took chicken to an irresistible level! 👏👏👏👏👏
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I completely butchered mine (no pun intended). Neil spatchcocked it for me beautifully but when I went to flip it over all (and I was VERY gentle using a spatula…) the skin came off. I was not using a non-stick pan (my cast iron pan isn’t deep enough for a chicken and my dutch oven is too small) but lightly oiled it and normally don’t have an issue with things sticking. It’s in the oven now and smells amazing but we’ll have to see what photo I manage to get… Sigh. I made baguette and croissants this weekend and they turned out beautifully so I guess there’s that. I would normally never start a spatchcocked chicken in a pan like that so next time it might just go to the oven without that first step. Or, here’s a tip – use cornish hens – so much easier to handle!
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I started the chicken (spatchcocked by staff @ Ampang Grocers! lovely people!) on my grill pan (should have oiled it first.. and like you, Mardi… the skin came off. Transferred to my Corning ware and finished it off in the oven without any other problems. Had it for Sunday’s dinner with DL’s raw salad, homemade may (DL’s) and the suggested dressing (DL’s). I did rather well, I might add!
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mayo!
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I had the thought of cornish game hens for much the same reason (pan size issues), but thought I’d stick with the recipe. I had some skin sticking issues, too, but my photos are never as fabulous as yours, Mardi, so I can imagine that being frustrating. 🙂
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I had some stickage (and a bit of over-coloring on the first side). It didn’t look quite so horrible once I cut the chicken into pieces, but no pageants were going to be won with the end product.
It tasted good, but Dorie’s roast chicken for lazy people will always be my favorite 🙂
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Mine is marinating in the fridge as we speak. Can’t wait to
try it.
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