Spatchcocked Chicken with Peppers and Tomatoes
Serves: 4 to 6
 
Ingredients
  • 1 (3- to 4-pound) whole chicken, giblets discarded
  • 1 tablespoon plus 2 teaspoons kosher salt, divided
  • 1⁄4 cup olive oil
  • 1 1⁄2 tablespoons red wine vinegar, divided
  • 2 teaspoons hot paprika
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh oregano
  • 1 1⁄2 teaspoons ground black pepper, divided
  • 1 pound assorted cherry tomatoes
  • 1 pound mini tricolor sweet peppers, quartered
  • 2 Anaheim peppers, cored, cut crosswise, and thinly sliced
  • 1 cup thinly sliced yellow onion
  • 1⁄4 cup freshly finely shredded Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh tarragon
Instructions
  1. On a cutting board, place chicken, breast side down, with tail end closest to you. Using kitchen shears, cut along both sides of backbone to remove. Turn chicken, breast side up. Flatten chicken by pressing firmly on breastbone until it cracks. Trim off any excess fat; thoroughly pat chicken dry with paper towels. Rub 1 tablespoon salt all over chicken and under skin. Place on a small rimmed baking sheet. Refrigerate, uncovered, for at least 1 hour or overnight.
  2. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.
  3. In a small bowl, stir together oil, 1 tablespoon vinegar, paprika, garlic, oregano, 1 teaspoon black pepper, and remaining 2 teaspoons salt. Reserve half of mixture; rub remaining mixture all over chicken and under skin. Place chicken, skin side up, on prepared pan; sprinkle with remaining 1⁄2 teaspoon black pepper.
  4. In a large bowl, toss together reserved oil mixture, tomatoes, sweet peppers, Anaheim peppers, and onion. Spread vegetables around chicken, and sprinkle cheese onto vegetables and chicken.
  5. Bake until an instant-read thermometer inserted in thickest portion of chicken registers 165°, 35 to 45 minutes, stirring vegetables halfway through baking. Drizzle remaining 1⁄2 tablespoon vinegar onto vegetables, stirring until combined. Sprinkle parsley and tarragon over chicken and vegetables. Let chicken stand for 10 minutes before cutting and serving.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/spatchcocked-chicken-with-peppers-and-tomatoes/