Spatchcock chicken cooks in less time and give you the most crispy skin chicken you can get on a roast chicken in the oven.

INGREDIENTS
• 1 whole chicken, about 5-6 lb
• small bunch assorted fresh herbs (sage, rosemary, and thyme), very finely chopped
• 1-2 tbsp Chef Ange Base Seasoning - [ Ссылка ]
• 2 tsp baking powder
• ½ - ¾ cup extra-virgin olive oil

Chimichuri Sauce
1 small bunch cilantro, cut from stems
1 small bunch flat-leaf parsley, cut from stems
1 shallot, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ - ¾ cup extra-virgin olive oil
½ - ¾ cup red wine vinegar
1 tsp. kosher salt
½ fresh ground black pepper
1 roasted red pepper

DIRECTIONS
1. Preheat oven to 400F
2. Spatchcock chicken by using kitchen shears to cut through the ribs on both sides of the spine of the chicken. Crack the wishbone with a knife and flatten chicken.
3. Mix finely chopped fresh herbs, ½ to ¾ cup oil, and Chef Ange Base Seasoning ([ Ссылка ]) in a small bowl to make flavor paste. Start with a smaller amount of oil and add little by little until reached desired slightly runny consistency.
4. Cover chicken all over with flavor paste.
5. Place chicken skin side down on a raised grate in a baking sheet and place in preheated oven for 30-40 min or until golden brown.
6. To make chimichurri sauce, place parsley, cilantro, the shallot, garlic cloves, salt & pepper and half of the olive oil and vinegar in a food processor. Pulse until finely chopped and add more oil and vinegar in between pulses until reaching a smooth consistency. Add roasted red pepper and pulse a few times until dotted throughout sauce.
7. Remove from oven, reduce oven heat to 375F, flip chicken over to skin side up and put back in oven for 40-60 min or until skin is golden brown.
8. Remove from oven and brush skin with chicken dripping in the sheet pan. Place back in oven for another 10-15 min until skin is dark golden brown.
9. Remove from oven and let cook 10 minutes before serving to let the skin crisp up as it cools. Serve with chimichurri sauce, lemon slices or wedges and kosher salt to sprinkle on before eating. Enjoy!


COOKING EQUIPMENT
Cuisinart FP-8GMP1 Elemental 8-Cup Food Processor - [ Ссылка ]

RECORDING EQUIPMENT
• Shure MV7 USB Podcast Microphone for Podcasting, Recording, Live Streaming & Gaming, Built-in Headphone Output, All Metal USB/XLR Dynamic Mic, Voice-Isolating Technology, TeamSpeak Certified - Black - [ Ссылка ]

• Panasonic HC-WXF1 4K Cinema-like Camcorder, 24x Leica Dicomar Lens, 1/2.5" Bsi Sensor, Three O.I.S. Stabilizer Systems - [ Ссылка ]

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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!

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