Spatchcocked Roast Chicken with Dates & Artichoke Hearts

Name: Spatchcocked Roast Chicken with Dates & Artichoke Hearts
Prep time: 10 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: 2 pieces Yellow Onion (2 small or 1 large onion, thinly sliced — up to 1); 4 pieces Date (4 dates, pitted and coarsely chopped); 10 oz Artichoke Hearts (10 oz. artichoke hearts, drained, see notes above); 0 pieces Kosher Salt (kosher salt); 0 pieces Black Pepper (freshly cracked pepper); ¼ cup Olive Oil (1/4 cup olive oil); ½ cup White Wine (1/2 cup white wine); 1 piece Chicken (1 chicken, roughly 3 pounds, backbone removed with scissors, see video); 0 pieces Aleppo Chili Flakes (Aleppo pepper, optional, see notes above) — optional; 2 tbsp Unsalted Butter (2 tablespoons melted butter)

A spatchcocked whole chicken roasted with sliced onions, dates, and artichoke hearts in a white wine and olive oil braise.

60 minAmerican

Servings4

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Steps

1Heat the oven to 450ºF.
2In a small roasting pan (9×13-inches or similar) or large oven safe skillet — I use this 5-qt braiser — place the onions, dates, and drained artichoke hearts (coarsely chopped if large). Season with salt and pepper. Add the olive oil, white wine, and 1/2 cup water. Toss gently to combine.
3Place the chicken skin side down into the skillet and season the underside all over with salt and pepper to taste. Flip the chicken and season the skin side all over with salt and pepper to taste. If you are using Aleppo pepper, sprinkle it evenly over top. Brush the 2 tablespoons of melted butter over top.
4Transfer pan to the oven, reduce heat to 425ºF, and cook for 45 minutes or until done—the time will depend on your bird. The chicken should be golden brown and the juices should run clear when the thigh is pricked. An instant read thermometer should register 165ºF. Transfer the bird to a carving board to rest for at least 10 minutes for cutting and serving.