Dear god, before anyone explodes a can in their oven, DO NOT PUT SEALED CANS IN THE OVEN. THEY WILL EXPLODE. If you want to weigh down the pan with something, fill it with dry beans, like you'd blind-bake a pie crust. Just DO NOT PUT SEALED CANS IN YOUR OVEN.
Thank you so much missbehavens for the heads-up on Grace Piper. She's a dollface; like her vibe love her videos. I'll be a tuning in from here on out.
I have roasted my spatchcocked chicken in the oven for years after seeing Jacques Pepin do this on PBS with Julia. The recipe is in their cookbook, Julia and Jacques Cooking at Home. Jacques' method is slightly different in that he first broils the nonskin side of the spatchcocked bird for 15 to 20 minute (have your fan on and the windows open) and then flips the bird to continue roasting in a hot oven, I think 400 or 425. The meat is succulent and the the skin is oh so crispy.
In the summer I'll begin roasting a spatchcocked or halved chicken in the oven (or even in the microwave) for 20 to 30 minutes then transfer to the grill skin side down and weighted down with a brick or two. Pre-cooking renders a lot of the fat and minimizes grill flareups. And finishing on the grill with brick? Talk about crispy skin!
isochronous:
Sorry it wasn't clearer in the recipe: definitely do not replace the weight after flipping the chicken when you're transferring the skillet to the oven. The chicken should be cooked skin-side up uncovered in the oven.
I've done something similar with cornish hens, except that I heated the brick in the oven before placing it on the bird. But otherwise, I have to say that it's fantastic!
Ah! No one should fear spatchcocking! It's easy! Here's a great video how-to (just the spatchcocking part, not the brick-cooking part) from Grace Piper of Fearless Cooking!
I do this with a boneless chicken and cook it entirely on the stovetop, It is great. You can do it on the grill too.
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