Tabaka Chicken

🛒 Ingredients

• Chicken (small, whole, spatchcocked) 200 g · 450 kcal
• Garlic 6 g · 8 kcal
• Unsalted Butter 10 g · 72 kcal
• Fresh Parsley 5 g · 4 kcal

👨‍🍳 Instructions

1. Spatchcock the chicken: carefully cut along both sides of the backbone with kitchen shears and remove it. Open the chicken flat and press down firmly on the breastbone until it lies flat.
2. Pat the chicken dry with paper towels, then rub both sides generously with salt and black pepper.
3. Mince the garlic cloves and set aside for later use in the sauce.
4. Heat butter in a heavy-bottomed skillet (preferably cast iron) over medium-high heat. Once hot, place the chicken skin-side down in the skillet.
5. Place a heavy object (like another heavy pot or a brick wrapped in foil) directly on top of the chicken to press it down. Cook for 15-20 minutes until deeply golden brown and crispy.
6. Flip the chicken, remove the heavy object, and continue cooking for another 15-20 minutes on the other side until cooked through and golden brown.
7. While the chicken is cooking, prepare a garlic sauce by mixing the minced garlic with a tablespoon of pan drippings or melted butter, and finely chopped parsley.
8. Remove the chicken from the skillet, let it rest for a few minutes, then brush generously with the garlic sauce. Serve immediately, garnished with fresh parsley.