Spatchcocked Chicken with Peppers and Tomatoes

材料

1 (3- to 4-pound) whole chicken, giblets discarded

1 tablespoon plus 2 teaspoons kosher salt, divided

¼ cup olive oil

1½ tablespoons red wine vinegar, divided

2 teaspoons hot paprika

2 teaspoons minced fresh garlic

2 teaspoons chopped fresh oregano

1½ teaspoons ground black pepper, divided

1 pound multicolored cherry tomatoes

1 pound multicolored miniature bell peppers, seeded and cut into quarters

2 Anaheim peppers, cored, cut crosswise, and thinly sliced

1 cup thinly sliced yellow onion

¼ cup finely shredded fresh Parmesan cheese

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh tarragon

手順

On a cutting board, place chicken, breast side down, with tail end closest to you. Using kitchen shears, cut along both sides of backbone to remove. Turn chicken, breast side up. Flatten chicken by pressing firmly on breastbone until it cracks. Trim off any excess fat; thoroughly pat chicken dry with paper towels. Rub 1 tablespoon salt all over chicken and under skin. Place on a small rimmed baking sheet. Allow to sit uncovered in fridge for at least 1 hour or overnight.

Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.

In a small bowl, stir together oil, 1 tablespoon red wine vinegar, paprika, garlic, oregano, 1 teaspoon black pepper, and remaining 2 teaspoons salt; divide mixture in half. Rub half of mixture all over chicken and under skin; reserve the other half. Place chicken, skin side up, on prepared baking sheet; sprinkle with remaining ½ teaspoon black pepper.

In a large bowl, toss tomatoes, bell peppers, Anaheim peppers, and onion with remaining oil mixture. Spread vegetables around chicken and sprinkle vegetables and chicken with cheese.

Bake until an instant-read thermometer inserted in thickest portion of chicken registers 165°, 35 to 45 minutes, stirring vegetables halfway through. Drizzle vegetables with remaining ½ tablespoon vinegar, stirring to combine.

In a small bowl, combine parsley and tarragon. Sprinkle over chicken and vegetables. Let chicken rest for 10 minutes before cutting and serving.