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3 Ways To Roast A Chicken | Struggle Meals


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Adulting can be hard, but roasting a chicken can be fantastic! Follow along as Frankie teaches you 3 different ways to roast chicken!
Lemon and Herb Spatchcock Chicken with Brussel Sprouts
For the chicken:
1 lemon, thinly sliced
3 garlic cloves, peeled and smashed
10 fresh thyme sprigs
3 ½ to 4-pound chicken
3 tablespoons butter, room temperature
Kosher salt
Fresh ground black pepper
For the Brussel sprouts:
¾ pound small Brussel sprouts
2 tablespoons butter, melted
Preheat oven to 425 degrees.
On a baking sheet tray, place all lemon slices, while reserving 2 slices. Top with garlic cloves and several sprigs of thyme. Set aside.
On a cutting board, add chicken breast side down. With a knife, cut out the backbone of the chicken. Reserve backbone for broth (can freeze until ready to use). Next, flip chicken over, breast side up. Press firmly on breastbone to flatten. Salt and pepper the underside of the chicken.
Next, on the baking sheet with the lemons, take the chicken and place breast side down on top of lemon slices. Rub chicken with butter over and under the skin. Season with more salt and pepper, all over. Slide 1 lemon slice under skin on each breast. Place remaining thyme sprigs on top of chicken. (Before next step, don’t forget to wash your hands!)
Arrange Brussel sprouts on each side of the chicken. Drizzle with melted butter and sprinkle with more salt and pepper.
Roast for 45 to 55 minutes or more. Brussel sprouts should be nice and crispy. Let rest 10 minutes, before slicing.
Slice chicken and plate. Add Brussel sprouts with lemon slices and spoon on top a bit of juice from the baking tray. Enjoy!
Beer Can Chicken with Hasselback Potatoes
For the chicken and beer:
3 1/2 to 4-pound chicken
1 can beer
For the rub:
2 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons black pepper
For the potatoes:
1 pound baby potatoes, washed and dried
4 tablespoons butter, melted
1 teaspoon kosher salt
Make the chicken and rub- Preheat oven to 425 degrees. Place the baking rack on the lowest setting possible. Make sure to remove the middle and top racks, so only left with the bottom rack.
Remove chicken from packaging. Discard giblets. Rinse and pat dry chicken.
In a small bowl, mix together all ingredients for dry rub.
In a cast iron, pour half can of beer then place can in the middle right side up. Take the dry rub and first pour some in te cavity of the chicken. Carefully, place the opening of the chicken onto the beer can so it is sitting upright. Next, with remaining dry rub season the entire chicken.
Roast chicken for about 1 hour and 15 minutes, until thickest part of thigh, reads 180 degrees.
Remove chicken from the oven once cooked.
Make the potatoes - Make slices in each potato about a quarter inch apart, not going all the way through but close.
On a baking sheet tray, add potatoes and toss with melted butter, trying to get some butter in between the slices of potatoes by pinching them open. Sprinkle with salt.
Roast for 25 to 30 minutes, shaking pan halfway through, until crispy.
Salt and Pepper Roasted Chicken with Caesar Salad
For the chicken:
3 ½ to 4-pound chicken
1 tablespoon kosher salt
2 teaspoons black pepper
For the Caesar salad:
3 tablespoons mayonnaise
2 garlic cloves, minced
Juice and zest of 1 lemon
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup extra virgin oil
¼ cup Parmesan cheese, shaved
1 large head romaine, chopped
½ cup panko breadcrumbs, toasted
Make the chicken - Preheat oven to 450 degrees.
Remove chicken from packaging. Rinse bird thoroughly and pat dry with paper towels. If you have time, place chicken on a baking sheet and place uncovered in refrigerator.
Season the chicken inside and out with salt and pepper. With a sharp knife, along the chicken's back leg, make a little hole. Take the adjacent back leg and pull it through the hole. This technique allows the whole chicken to cook evenly.
In a cast iron pan, place the chicken. (Make sure to wash your hands after!)
Bake the chicken in the oven, until internal temperature reaches 165 degrees in the thickest part of the breast, about 1 hour and 20 minutes.
Remove from oven, let rest for 10 minutes.
Make the Caesar salad - In a large bowl, add mayo, garlic, juice, and zest of lemon, salt, pepper, and oil. Whisk until combined. Toss in lettuce until fully coated with dressing. Add parmesan and panko.
To assemble - Carve chicken and plate. Serve with Caesar salad. Enjoy!
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