Spatchcocked Chicken with Fresh Herbs

Tomato, Onion, and Cucumber Salad
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Ingredients

  • 1 (3½-lb) whole chicken
  • ⅓ cup olive-oil mayonnaise
  • ¼ cup apple cider vinegar
  • ¼ cup water
  • 1½ Tbsp honey
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp chopped fresh sage
  • 1 Tbsp chopped fresh parsley
  • 4 cloves garlic, minced
  • ¾ tsp salt
  • ½ tsp pepper
  • 2 Tbsp olive oil

Instructions

  1. Remove neck and giblets from chicken, and reserve for another use, if desired. Cut out backbone of chicken using kitchen shears.
  2. Flip chicken, cavity side down, and open like a book. Press firmly on breastbone to flatten.
  3. Combine mayonnaise, vinegar, water, honey, rosemary, sage, parsley, and garlic in a large zip-top bag; add chicken.
  4. Chill 8 hours or overnight.
  5. Remove chicken from marinade; discard marinade. Season chicken with salt and pepper. Wrap 2 bricks with foil.
  6. Cook chicken, skin side down and topped with bricks, in hot oil in a 12-inch cast-iron skillet over medium-high heat 20 minutes per side or until a meat thermometer reads at least 165°F, pressing bricks to flatten chicken while cooking. Serve half and reserve the other half for another use.

Side Dish Ingredients

  • 1½ Tbsp rice vinegar
  • ½ Tbsp olive oil
  • ½ tsp honey
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tomatoes, cut into ½-inch wedges
  • 1 cucumber, peeled and thinly sliced
  • ½ sweet onion, halved and very thinly sliced
  • 1 Tbsp chopped fresh parsley

Side Dish Instructions

  1. Whisk together vinegar, oil, honey, salt, and pepper in a large bowl.
  2. Add tomatoes, cucumber, and onion; toss.
  3. Let stand at room temperature for at least 30 minutes and up to 1 hour.
  4. Stir in parsley just before serving.

Nutritional Information

Main Side Total
Servings 3 3
Calories
269
75
344
Fat (g) 16 3 19
Sat. Fat (g) 3 0 3
Protein (g) 28 2 30
Carb (g) 3 12 15
Fiber (g) 0 2 2
Sodium (mg) 456 518 974

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