Spatchcocked Roast Chicken with Dates & Artichoke Hearts
Description
If you have a Trader Joe’s near you, look for their grilled artichoke hearts. They come in a box, and they live in the dry-foods aisle (as opposed to the refrigerator aisle). They are delicious. They are on the small side, so I don’t bother cutting them, though I do drain the oil. Once I made this and used the entire package, oil and all, and the flavor was a little overpowering and slightly artificial as well. If the artichokes you are using are on the large side, halve or quarter them.
Ingreadient :
- 2 small or 1 large onion, thinly sliced
- 4 dates, pitted and coarsely chopped
- 10 oz. artichoke hearts, drained, see notes above
- kosher salt
- freshly cracked pepper
- 1/4 cup olive oil
- 1/2 cup white wine
- 1 chicken, roughly 3 pounds, backbone removed with scissors, see video
- Aleppo pepper, optional, see notes above
- 2 tablespoons melted butter
Direction :
- Heat the oven to 450ºF.
- In a small roasting pan (9×13-inches or similar) or large oven safe skillet — I use this 5-qt braiser — place the onions, dates, and drained artichoke hearts (coarsely chopped if large). Season with salt and pepper. Add the olive oil, white wine, and 1/2 cup water. Toss gently to combine.
- Place the chicken skin side down into the skillet and season the underside all over with salt and pepper to taste. Flip the chicken and season the skin side all over with salt and pepper to taste. If you are using Aleppo pepper, sprinkle it evenly over top. Brush the 2 tablespoons of melted butter over top.
- Transfer pan to the oven, reduce heat to 425ºF, and cook for 45 minutes or until done—the time will depend on your bird. The chicken should be golden brown and the juices should run clear when the thigh is pricked. An instant read thermometer should register 165ºF. Transfer the bird to a carving board to rest for at least 10 minutes for cutting and serving.
