Baked Spatchcock Chicken in Tomato Sauce
This baked spatchcock chicken with tomato sauce roasts in the oven with sliced potatoes and sliced zucchini. The method is a one-pan meal that can be served with rice. Components 3 lbs whole chicken 4 medium white potatoes 1 large zucchini 6 medium tomatoes 2 medium onions 8 garlic cloves ½ cup water or chicken broth 2…
- 3 lbs whole chicken
- 4 medium white potatoes
- 1 large zucchini
- 6 medium tomatoes
- 2 medium onions
- 8 garlic cloves
- ½ cup water or chicken broth
- 2 tbsp olive oil
- salt and pepper to taste
- In a food processor, blend the onions and garlic.
- In a blender, blend the tomatoes. Strain the tomato juice.
- Use a stovetop pot that has a cover and can go in the oven (like a LeCreuset Dutch Oven). In this pot on medium-high heat, add olive oil. Fry the onions and garlic for about 5 minutes.
- Add the strained tomato juice. Cook on the stovetop for about 5 minutes covered.
- Peel and slice the potatoes. Slice the zucchini.
- Spatchcock (butterfly) the chicken. Using kitchen shears, cut on either side of the backbone of the chicken. Flip the chicken over and press down on the breast.
- Heat the oven to 350 ℉ (175 ℃).
- Add the sliced potatoes and zucchini to the Egyptian magic red sauce on medium heat. Add half a cup of water or broth. Coat the tomato sauce on the sliced vegetables.
- Add the spatchcocked chicken on top of the vegetables. Season the chicken with salt and pepper.
- Cover the one-pan chicken pot and put it in the oven for 1 hour. (see note 1)
- Uncover the pan and cook at 400 ℉ (200 ℃) for 15 minutes.
Use a stovetop pot that has a cover and can go in the oven (like a LeCreuset Dutch Oven). In this pot on medium-high heat, add olive oil. Fry the onions and garlic for about 5 minutes.
Cook on the stovetop for about 5 minutes covered. Using kitchen shears, cut on either side of the backbone of the chicken. Flip the chicken over and press down on the breast.
Add the sliced potatoes and zucchini to the Egyptian magic red sauce on medium heat. Coat the tomato sauce on the sliced vegetables. Add the spatchcocked chicken on top of the vegetables.
Cover the one-pan chicken pot and put it in the oven for 1 hour. (see note 1) Uncover the pan and cook at 400 ℉ (200 ℃) for 15 minutes.
