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SPATCHCOCK YOUR CHICKENS MATHESON FOOD COMPANY IS HERE WITH THAT ALABAMA WHITE SAUCE DRIP DRIP THESE CHICKIES AIN’T FLYING BUT WE’RE ALWAYS LANDING THE PLANE HERE DON’T STARE INTO THE SUN JUST KEEP YOUR EYES ON THE PRIZE COOKIN’ SOMETHIN’ OUT NOW
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INGREDIENTS:
For the Chicken
1 (4 pound) whole chicken
2 bottles Bama Sauce
Kosher salt and black pepper
For the Greek Salad
3 large tomatoes, chopped
3 small cucumbers, chopped
½ large red onion, thinly sliced
1 cup green and black olives, crushed
1 pound feta, sliced
1 bunch fresh oregano, chopped
1 bunch parsley, chopped
½ bottle Greek Dressing
Kosher salt and black pepper, to taste
COOKING METHOD:
1. Place the chicken on a clean cutting board, breast side down. Using a pair of kitchen shears, cut alongside either side of the spine, staying as close to the spine as possible. Discard the spine and flip the bird breast side up. Remove the keel bone and the ribs. Pull the chicken legs out so they are splayed out and flat.
2. Transfer the chicken to a large resealable bag and add 1 bottle of Bama sauce. Seal and refrigerate overnight.
3. The next day, line a sheet tray with aluminum foil and place a wire rack on top. Preheat the oven to 450°F.
4. Transfer the chicken to the prepared sheet tray and season with salt and pepper.
5. Bake the chicken for 50-60 minutes, or until the thigh temperature reaches 160°F. Remove it from the oven and rest for 10-15 minutes.
6. While the chicken rests, make the salad. In a large mixing bowl, add the tomatoes, cucumbers, red onion and green and black olives. Season with salt and pepper and gently toss to incorporate the salt. Add the chopped herbs and Greek dressing. Gently fold the ingredients into the vegetables, then transfer to a serving platter. Add the sliced feta on top and garnish with black pepper and olive oil.
7. Once the chicken has cooled, remove the breasts, separate the thighs, the drumsticks and the wings and transfer to a serving platter. Serve alongside the Greek salad.