FAST AND EASY ENJOY DAN:

                SPATCHOCKED CHICKEN by CHEF DAN:

Serves 4-6    (SKATCHOCKED MEANS TO FLATTEN TH BIRD SO THAT IT COOKS QUICKLY AND EVENLY)

Ingredients:

1 4-5 pound whole chicken

3 tablespoons grape-seed oil

2 tablespoons butter

3 tablespoons lemon juice

1/2-teaspoon crushed red pepper flakes

3 garlic cloves, minced

Rub with thyme and tarragon

DIRECTIONS:         (PRE-HEAT OVEN TO 500 DEGREES)

1.   Using kitchen shears, cut along both sides of the chicken’s backbone to remove.

2.   Open chicken’s legs and spread the bird flat.

3.   Press down firmly on the breastbone to flatten it.

4.   Pat dry witch paper towels.

5.   Rub with thyme, tarragon and salt and pepper.

6.   Heat an oven-proof skillet over high heat.

7.   Add 2 tablespoon of oil and the butter.

8.   Add the chicken, skin down.

9.   Let brown for 3 minutes.

10.                Turnover and transfer to the oven, careful not break up.

11.                Once the chicken is in the oven reduce heat to 450 degrees.

12.                Baste chicken, and turn heat down to 400 degrees and roast 20 more minutes.

13.                Internal temperature should register at 165.

14.                Meanwhile, whisk together the remain 2 tablespoons oil, 2 tablespoons lemon juice, red pepper flakes, garlic and a pinch of salt.

15.                Cut chicken into pieces, drizzle with reaming lemon juice and pan juices.

            ENJOY DAN:                                            YAOUOUOUOUOU!!