Sheet Pan Spatchcocked Chicken Mushrooms And Kale Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Place the chicken on a cutting board, breast-side down. Use kitchen shears to cut along both sides of the backbone and remove it.
• STEP 3.Flip the chicken over and press down firmly on the breastbone to flatten it. Season the chicken with salt, pepper, and your choice of herbs and spices.
• STEP 4.In a large bowl, toss the mushrooms and kale with olive oil, garlic, salt, and pepper. Spread them out on a sheet pan.
• STEP 5.Place the spatchcocked chicken on top of the mushrooms and kale. Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the skin is crispy.
• STEP 6.Remove the sheet pan from the oven and let the chicken rest for a few minutes before serving.
• STEP 7.Serve the spatchcocked chicken with the roasted mushrooms and kale. Enjoy!

Cooking Tips

• Spatchcocking the chicken helps it cook more evenly and reduces cooking time.
• Feel free to customize the seasoning for the chicken with your favorite herbs and spices.
• Make sure to toss the mushrooms and kale well with the olive oil and garlic to ensure even coating.
• Letting the chicken rest before serving allows the juices to redistribute and results in a juicier chicken.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken and vegetables in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the spatchcocked chicken with a side of roasted potatoes or a fresh salad for a complete meal.