Pan Roasted Spatchcock Chicken with Lentils and Roasted Tomatoes

Pan Roasted Spatchcock Chicken with Lentils and Roasted Tomatoes


8 roma tomatoes, cut in half

2 tablespoons olive oil

1 (3-4 pound) chicken

salt and pepper to taste

2 tablespoon fresh tarragon, chopped

1 lemon, cut in half

3 shallots, quartered

3 garlic cloves, smashed

3 cups chicken stock

1 cup dry white wine

2 tablespoon white wine vinegar

1 cup French Lentils

4 tablespoons butter

2 tablespoons parsley, chopped

Preheat the oven to 400.

Toss the tomatoes with 1 tablespoon olive oil and season with salt and pepper. Spread in an even layer on a rimmed baking sheet and place in an oven to roast until slightly caramelized - about 25 minutes. Set aside.

Rinse the chicken, pat dry, and remove any excess skin.

Place the chicken breast side down and pop the thighs from the backbone by pressing down at the joint. Using kitchen shears, cut along both sides of the backbone and remove it. 

Press down on the breastbone to crack it and flatten the chicken. 

Season all over the tarragon, salt and pepper.

Heat the remaining oil in a large ovenproof skillet over medium heat until sizzling hot. Place the chicken breast side down, arranging the legs and wings so the chicken lies flat at a roughly even thickness. Squeeze half of the lemon over the chicken and cook, undisturbed until the skin is light brown and crispy - 10-12 minutes. Flip the chicken skin side up, squeeze the remaining lemon juice over the chicken and continue to cook until golden on the backside of the legs, about 10 more minutes. Remove from the skillet and set aside.

Add the shallots to the same skillet and cook, stirring, about 3 minutes. Add the garlic and continue to cook, stirring, 1 minute more. Add the broth, wine, and vinegar and stir the liquid, scraping up all of the brown bits form the bottom of the pan. Add the lentils, tomatoes, and any juice collected in the pan and stir to mix. Season with salt and pepper to taste.

Place the chicken on top of the lentils and put in the oven to cook until the juices run clear from the thighs and the lentils are tender, about 45 minutes. Check often and add more broth as needed. 

Remove from the oven and place the chicken on a platter. Cover loosely with foil to keep warm and let rest about 10 minutes.

Add the butter and parsley to the skillet and stir to melt the butter. Cut the chicken into pieces and place back in the skillet.


Serve warm with lentils, tomatoes and shallots spooned around.


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