Recipes from Today’s Show: Twist on Flat Roasted Chicken

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TODAY on MHTV: Flat roasted (spatchcocked) chicken is one of my go-to recipes it cooks quickly but the meat stays moist and the skin gets crispy. This time I’m changing things up and putting an Asian spin on it with a citrus, soy sauce, garlic marinade. On the side, coconut rice is a sweet complement to the savory chicken plus a salad tossed with earthy beets, sweet carrots, and peppery watercress. More from the show.

Get the recipes from this episode:

Asian-Style Orange Flat Roasted Chicken

Beet, Carrot, and Watercress Salad

Coconut Rice

Get the recipes from the 11:30 a.m. ET show:

Easy Pantry Recipes

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.

  • Mary Drake March 31, 2011 at 1:37 am

    I’m a duffuss…what do I now do with the dirty cast iron skillet? Just wipe it out? If it is sticky, or has baked on stuff, what to do? Thanks!

  • Lucinda Scala Quinn March 31, 2011 at 9:45 am

    MD: Hot water is fine to help you dissolve stubborn stickiness from the skillet just no soap. If it can be wiped and scrubbed with salt–great. Other wise briefly soak in hot water, scrub with a pot scraper or spatula and retuen to the heat to evaporate the water. Wipe out and re-oil. Good luck.

  • Kathy March 24, 2013 at 7:15 pm

    making flat roasted chicken from the cookbook and I was going to share the link and see the asian spin on it. Gonna do that!

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