Brava Spatchcocked Chicken narrow display Brava Spatchcocked Chicken wide display

Brava Spatchcocked Chicken

Brussels sprouts and butternut squash


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!



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.


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.


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.


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.


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.


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.