Name: Spatchcocked Roast Chicken with Dressing
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8 servings
Ingredients: 1 sweet potato (1/2 lb.), peeled, cut into 1/2-inch pieces; 2 stalks celery, cut into 1/2-inch-thick slices; 1/2 cup KRAFT Tuscan House Italian Dressing, divided; 1 whole chicken (4 lb.); 4 cups ciabatta bread cubes (1/2 inch); 1/2 cup coarsely chopped pecans, toasted; 1/4 cup dried cranberries

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1 Hr(s) 25 Min(s) incl. standing

15 Min(s) Prep

1 Hr(s) 10 Min(s) Cook

Impress your entire family with this Spatchcocked Roast Chicken with Dressing recipe. Made with sweet potatoes, Italian dressing, ciabatta bread cubes, cranberries and more, this spatchcocked roast chicken will be your family's new favorite holiday dish.

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8 servings

Original recipe yields 8 servings

1 sweet potato (1/2 lb.), peeled, cut into 1/2-inch pieces

2 stalks celery, cut into 1/2-inch-thick slices

1/2 cup KRAFT Tuscan House Italian Dressing, divided

1 whole chicken (4 lb.)

4 cups ciabatta bread cubes (1/2 inch)

1/2 cup coarsely chopped pecans, toasted

1/4 cup dried cranberries

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Let's Make It

Heat oven to 450°F.

Toss vegetables with 2 Tbsp. dressing; set aside.

Use kitchen shears or sharp knife to spatchcock chicken. (See tip.)

Open chicken butterfly style; place, skin side up, on work surface. Brush 1/2 the remaining dressing evenly onto chicken, then brush remaining dressing under chicken skin.

Cover large rimmed baking sheet with foil; spray with cooking spray. Place bread cubes in single layer on center of prepared baking sheet.

Place chicken, skin side down, on bread. Spoon vegetables around chicken.

Roast 30 min. Carefully turn chicken over. Stir vegetables. Roast additional 30 min. or until chicken is done (165ºF). Remove from oven. Let stand 10 min.

Transfer chicken to cutting board; cut into pieces. Spoon bread mixture onto platter; stir in nuts and cranberries. Top with chicken.

Kitchen Tips

Tip 1

How to Spatchcock the Chicken

If using kitchen shears to cut out the backbone, place chicken, breast side down, on cutting board. If using a knife, place chicken, breast side up, on cutting board. Cut along one side of backbone, then cut along other side of bone to remove it. Place chicken skin side up, then press firmly to flatten.

Tip 2

Cooking Know-How

Typically chicken thighs take longer to cook through than the breasts do. Roasting the spatchcock chicken skin side down first ensures that the thighs and breasts will be done at the same time, while helping the roasted skin to have a golden brown color. Remember to turn the chicken over halfway during the roasting time as directed in recipe.

Nutrition

Calories

430

Calories From Fat

% Daily Value*

Total Fat 22g

28%

Saturated Fat 5g

25%

Trans Fat 0g

Cholesterol 110mg

37%

Sodium 350mg

15%

Total Carbohydrates 25g

Dietary Fiber 3g

11%

Sugars 6g

12%

Protein 31g

62%

Vitamin A

100%

Vitamin C

Calcium

Iron

15%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

8 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.