- Prep time
- 15 minutes PT15M
- Cook time
- 35–45 minutes PT45M
- 4–6 servings
A spatchcocked chicken is flattened for uniform cooking and will roast much faster than a traditionally prepared one. Our meat department's version is seasoned with garlic and herbs and only takes 35–45 minutes in the oven before it's ready to enjoy.
- 1 Nugget Markets' Herb & Garlic Spatchcock Chicken
- 2 tablespoons olive oil
- 3 zucchini, ½-inch bias cut
- 3 yellow squash, ½-inch bias cut
- 1 pint cherry tomatoes, halved
- ½ bunch parsley, chopped
- ½ bunch tarragon, chopped
- 1 tablespoon thyme, chopped
- Salt and pepper, to taste
Preheat oven to 325°F.
Place chicken skin-side up on a roasting rack and roast for 35–45 minutes, to an internal temperature of 165°F. Remove from oven and let rest tented with foil for 10 minutes before carving.
Heat a heavy-bottomed sauté pan over medium-high heat, then add the olive oil. When the oil is shimmering, add the zucchini and yellow squash in a single layer. Let brown on 1 side and then toss. Add the cherry tomatoes and toss again.
Sauté for 2–3 minutes until squash is just tender. Toss with the herbs and season with salt and pepper. Transfer to a serving dish alongside the spatchcock chicken and serve.