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2 Minutes Read

Split Chicken with Veggies

4 servings


• 1, (2½ - 3 lb.) whole chicken
• 1 tsp salt, divided
• ¼ tsp ground black pepper
• ¼ tsp paprika
• ½ tsp garlic powder
• 1 tbsp lemon juice
• 2 tsp extra virgin olive oil
• ½ cup chopped scallions
• 7 cups baby spinach
• 2 cups diced red bell peppers


1. Preheat oven to 425
2. Butterfly the chicken, put the back side of the chicken up on a cutting board.
3. ⁠ Using sharp kitchen scissors, cut into the backbone of the chicken.
4. With strong force, cut around the spine to remove it.
5. ⁠Once spine is removed, turn the chicken over to breast side up and flatten the chicken pushing with hands.
6. ⁠Remove skin and any visible fat.
7. ⁠Season chicken with paprika, garlic powder, pepper and 1/2 the salt, and lemon juice.
8. ⁠Place chicken into a 12-inch oven safe skillet and roast for 35-40 minutes, or until the thighs reach an internal temperature of 165 degrees Fahrenheit.
9. ⁠Remove chicken from the skillet and using the same skillet over medium heat cook the olive oil, peppers, and scallions and cook for 6-7 minutes, stirring frequently.
10. ⁠Add remaining salt, spinach and 1 tablespoons of water per serving, cover with a lid and cook until the spinach is wilted, about 2-3 minutes.
11. ⁠Serve with 3 oz of Chicken or 2.5oz of dark meat (thighs and legs) and 3/4 cup of spinach and pan drippings per serving.



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