Brava Spatchcocked Chicken

recipe

Brava Spatchcocked Chicken

Brussels sprouts and butternut squash

Brava Chef Annie photo

Brava Chef Annie
About this Recipe

The key to a quick and juicy roast chicken (aside from cooking it in the Brava oven) is spatchcocking. With this technique, a whole bird is butterflied and flattened, which helps it cook faster and more evenly, yielding delicious results. (And don’t worry--we did the spatchcocking for you!) The vegetables are roasted underneath the bird so they absorb those wonderful meaty juices. Now say spatchcock three times fast!

Ingredients

  • 1.0 count red onion
  • 7.0 Brussels sprouts
  • 2.0 cloves peeled garlic
  • 0.75 diced butternut squash, (¾-inch pieces)
  • 0.25 fresh rosemary
  • 1.0 teaspoons sweet smoked paprika
  • 1.0 count spatchcocked chicken (about 3lb)
  • 1.0 count peeled shallot
  • 1.0 count lemon
  • 1.0 heads frisée
  • cooking oil
  • extra-virgin olive oil
  • kosher salt and black pepper

Equipment

Brava TempSensor

Brava metal tray

mixing bowls

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Lunch
  • Dinner
  • Whole30®
  • Chicken
  • Dairy Free
  • Fall
  • Gluten Free
  • Metal Tray
  • Paleo
  • Recipes
  • Serves 4
  • Vegetables

Instructions

  1. step
    1

    Prep vegetables

    • Peel red onion and cut into quarters.
    • Trim stem end and cut Brussels sprouts into 1-inch pieces (usually halved or quartered).
    • Thinly slice garlic.
    • In large bowl, toss together onion, Brussels sprouts, garlic, butternut squash, rosemary sprigs, 1 tablespoon cooking oil, half of paprika and a pinch of salt. Save remaining paprika for chicken.
    • Evenly spread vegetables in Zones 1, 2 and 3 of Brava metal tray.
  2. step
    2

    Season chicken

    • Pat chicken dry with paper towels.
    • In small bowl, stir together remaining paprika and 1 teaspoon cooking oil. Using your hands, evenly spread paprika oil on chicken skin.
    • Season chicken with a few pinches of salt and pepper.
    • Place chicken, skin side up, on top of vegetables, with legs pointing toward right side of tray.
  3. step
    3

    Slide metal tray into bottom shelf

    • Select “Spatchcocked Chicken” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through thickest part of chicken breast toward breastbone. It’s okay if TempSensor tip touches breastbone.
    • While food cooks, prepare vinaigrette and frisée.
  4. step
    4

    Make vinaigrette & prep frisée

    • Finely chop 1 tablespoon shallot. You may have some shallot left over.
    • In small bowl, combine shallot, juice of 1 lemon, 2 tablespoons extra-virgin olive oil and a pinch of salt and pepper; stir well.
    • Trim and discard root end and outer green leaves of frisée. Separate remaining frisée into individual leaves. Place in a medium bowl.
  5. step
    5

    Carve chicken

    • When your food is done, transfer chicken to cutting board and cut into quarters, separating legs and cutting breast in half down the middle.
  6. step
    6

    Dress frisée & serve

    • Discard rosemary sprigs and transfer vegetables to serving platter; place chicken on top of vegetables.
    • Toss frisée with vinaigrette to taste. You may have some vinaigrette left over. Garnish platter with frisée.
    • If desired, spoon some of remaining vinaigrette over chicken.