This recipe is adapted from Ina Garten’s latest book, Cooking for Jeffrey. I had the honor of interviewing Ina when she visited St. Louis and in preparation for the interview, I made a number of her recipes. This was a particular favorite, a perfect weeknight entree. It is so simple to make and extremely flavorful. Serve with a simple salad and either rice or mashed potatoes (to make the most of that pan sauce) and you’re set.
Watch Feast TV host Cat Neville make this recipe from start to finish in our Local Wine episode. Produce and dairy provided by Ole Tyme Produce, wine provided by Missouri Wines and cookware and kitchen gadgets provided by IKEA with additional sponsorship provided by Kaldi's Coffee Roasting Co. and The Raphael Hotel. Thank you to our sponsors, who make the show possible.
Spatchcocked Chicken in White Wine with Herbs
Recipe by Catherine Neville
Yield | 4 to 6 servings |
- 1 4 lb chicken, backbone removed with kitchen shears
- 1 large yellow onion
- 2 organic lemons (use organic lemons if possible because you’ll be eating the skin)
- 1 head garlic, cloves separated and peeled
- fresh thyme
- fresh tarragon
- fresh rosemary
- salt and freshly ground pepper
- grapeseed or olive oil
- dry white wine
| Preparation | Preheat oven to 425 degrees.
Pat the chicken dry, press to be sure it is flattened and set aside. Rough chop your onion and place in a medium oven-proof skillet. Slice the lemons in half from tip to tip and then slice the halves into ¼-inch slices. Scatter the lemon slices in the skillet and then scatter the garlic cloves in there as well.
In a mortar and pestle or a small blender/food processor, grind the herbs with salt and pepper until the herbs are broken down and then add about ½-cup of oil, stirring to incorporate the herbs. Place the chicken breast-side down in the skillet, right on top of the onion and lemons. Brush the chicken with the oil, making sure to coat the entire side well. Flip the chicken over and brush the remaining oil on the other side, getting into every crevice.
Roast chicken for about 30 minutes and then deglaze the pan with a cup or so of the wine. Place chicken back in the oven and roast until thoroughly cooked, about another 15 minutes.
Allow the chicken to rest for 10 to 15 minutes and then serve with the pan sauce, lemons and onions.