Food Network Magazine - (10)October 2020

1 (3½-pound) whole spatchcock

chicken

2 tablespoons extra-virgin olive oil,

divided

Kosher salt and freshly ground black pepper

2 heads garlic, cut in half horizontally

4 sprigs fresh rosemary

4 sprigs fresh thyme

1 lemon, cut in half horizontally

HELPFUL TOOLS

Large cast-iron or ovenproof skillet

Meat thermometer

Tongs

1.Preheat the oven to 400 ̊. Rinse the

chicken, pat dry and rub all over with

1 tablespoon of the olive oil. Generously

season on both sides with salt and pepper.

2.Heat a large cast-iron or other ovenproof

skillet over medium-high heat. Add the

remaining 1 tablespoon olive oil. When

the oil is hot, place the chicken, skin side

down, in the pan. Cook until the skin starts

to crisp on the edges and the color is

golden brown. Flip the chicken over with

tongs, taking care not to splatter oil toward

yourself, and add the garlic, rosemary

and thyme around the chicken in the pan.

Squeeze a lemon half over the top and

place both lemon halves in the pan,

cut sides down.

3. Transfer the pan to the oven and roast
   the chicken (skin side up) for 30 to
   35 minutes, until a meat thermometer
   registers 155 ̊ when inserted in the
   thickest part of a breast. Let rest for
   about 10 minutes, then carve and serve
   with pan juices.

ROASTED SPATCHCOCK CHICKEN ACTIVE: 20 min l TOTAL: 1 hr l SERVES: 4

hen you have a famous chef for a dad,

you learn how to enjoy good food early

on—and if you’re Madeline and Anna

Zakarian, you learn how to cook it, too. The

daughters of Geoffrey Zakarian have been in

training for years, helping with family dinners

and assisting Dad with cooking demos at press

events, on Good Morning America and on his

Food Network show The Kitchen. Now the 13-

and 11-year-old girls are releasing their first

cookbook, The Family That Cooks Together, a

collection of 85 recipes that they love making at

home. Don’t expect chicken fingers: These young

chefs have grown up learning to appreciate

dishes like linguine with fresh clams and

strawberry soufflé. Anna promises that they’re

not trying to intimidate anyone; the idea is to

show kids that fancy-sounding food can be really

easy to make. For this spatchcock chicken, they

use a dad-approved shortcut and get the chicken

split open at the butcher. Then they just roast

it and serve it with rice for a quick dinner. “We

want to show people of all ages that you can

cook delicious things,” Madeline says.

.

—Anna zakarian

Find more recipes

that both kids and

adults will love in

The Family That

Cooks Together

($20, Little, Brown

and Company).

OCTOBER 2020 ●FOOD NETWORK MAGAZINE 89

RECIPE EXCERPTED FROM

THE FAMILY THAT COOKS TOGETHER

BY MADELINE AND ANNA ZAKARIAN. COPYRIGHT © 2020 BY DOMAINE LICENSING, LLC.

PHOTOGRAPHS BY KC AND GAIL KRATT. PUBLISHED BY LITTLE, BROWN AND COMPANY, AN IMPRINT OF HACHETTE BOOK GROUP, INC.

weekend

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I love chicken because '' you can cook it

so many ways for a school night

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