Brava Spatchcocked Chicken

Brava Spatchcocked Chicken

Brussels sprouts and butternut squash

Created by Brava

Serves

4

Active Time

~15 min

Total Time

~1hr 5 min - 1hr 30 min

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!

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 red onion
  • 7 oz Brussels sprouts
  • 2 cloves peeled garlic
  • ¾ lb diced butternut squash, (¾-inch pieces)
  • ¼ oz fresh rosemary
  • 1 teaspoon sweet smoked paprika
  • 1 spatchcocked chicken (about 3lb)
  • 1 peeled shallot
  • 1 lemon
  • 1 head frisée

From Your Pantry

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
  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.