Spatchcock Chicken With Roasted Vegetables Spatchcock Chicken With Roasted Vegetables

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Full Recipe

https://www.springermountainfarms.com/recipes/spatchcock-chicken-with-roasted-vegetables/

Author

Matthew Raiford mmcdigteam |

Description

"Have I mentioned yet how much I love to cook with cast iron? Cast iron is a beautiful thing—the evenness of the temperature, the telltale char. I love spatchcock chicken almost as much as I love cast-iron cooking, because by laying the bird out, you get consistent surface contact and that GBD (golden, brown, delicious) skin in fewer than 20 minutes. I would rather serve spatchcock chicken than fried chicken—less work, fewer carbs and fats, and all goodness." [Excerpted from Bress ‘n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer. Copyright © 2021 CheFarmer Matthew Raiford and Amy Paige Condon. Photography © 2021 by Siobhán Egan. Reproduced by permission of The Countryman Press, a Division of W.W. Norton & Company. All rights reserved.]