Valerie Bertinelli's Spatchcock Chicken Roasted on Sourdough

Cook along with Valerie as she makes a one-pot chicken dish roasted on a bed of sourdough bread! #ValerieBertinelli #FoodNetwork #SpatchcockChicken #Sourdough Get the recipe ▶ https://foodtv.com/3K4BE55 Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Spatchcock Chicken Roasted on Sourdough RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 1 hr 10 min Active: 20 min Yield: 4-6 servings Ingredients 1/2 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 small chicken (about 3 1/2 pounds) Kosher salt and freshly ground black pepper 1/4 cup unsalted butter 4 slices good-quality sourdough bread, halved 1 clove garlic 1 pinch crushed red pepper flakes Chopped fresh flat-leaf parsley, for serving Lemon wedges, for serving Directions Preheat the oven to 450 degrees F. In a small bowl, combine the smoked paprika, garlic powder, and onion powder. Whisk to combine and then set aside. Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the back bone. Open the chicken sides like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper. Melt the butter in a large, oven-safe skillet and then take off of the heat. Brush about 1 tablespoon of the butter over the top (the skin side) of the chicken. Dust the chicken with the spice mixture and season with additional salt and pepper. Rub the edges of the bread slices with the garlic. Turn the slices of bread in the butter to coat, then arrange them in an even, slightly overlapping layer in the skillet; sprinkle with the pepper flakes. Place the chicken on top, skin-side up. Roast, rotating the chicken in the skillet halfway through (so that any previously uncovered bread gets covered, until the skin is golden brown and an instant read thermometer inserted into the thigh registers 160 degrees F, 40 to 45 minutes. Let the chicken rest 5 minutes then carve and serve topped with parsley, with the bread and lemon wedges on the side. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork Valerie Bertinelli's Spatchcock Chicken Roasted on Sourdough | Food Network https://www.youtube.com/watch?v=8tKxRr9THkc