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Butterflied Chicken Roasted Over Bread

Extract from The Portlandia Cookbook • By Fred Armisen, Carrie Brownstein, and Jonathan Krisel • Published by Random House


$ $ $ $ $
• • • • •
30 mins

The Portlandia Cookbook
Active: 30 minutes * Total: 1 ½1/2 hours * Serves 4 to 6

Posted by Ten Speed Press Published See Ten Speed Press's 31 projects » © 2023 Fred Armisen and Carrie Brownstein / Random House · Reproduced with permission. · Reprinted with permission from The Portlandia Cookbook, by Fred Armisen and Carrie Brownstein, copyright © 2014. Published by Clarkson Potter, an imprint of Random House LLC. Photographs copyright © 2014 by Evan Sung
  • Step 1

    Preheat the oven to 425°F.

  • Step 2

    In a large bowl, combine the eggplant, bread, olives, harissa, garlic, rosemary, oregano, and olive oil and season lightly with salt and pepper. Transfer the mixture to a roasting pan or a large, rimmed baking sheet in an even layer.

  • Step 3

    On a cutting board, using kitchen shears, cut on either side of the chicken’s backbone and remove it. Set the chicken breast-side-up and press to lightly crack the breastbone and flatten the breast. Season the chicken all over with salt and pepper and set it on the bread mixture.

  • Step 4

    Roast the chicken in the center of the oven for about 1 hour, until the skin is crispy and golden and an instant-read thermometer inserted into the thigh registers 165°F, the eggplant is tender, and the bread is lightly toasted in spots. Be sure to lift the bird and stir the mixture occasionally for even browning.

  • Step 5

    Turn on the broiler. Move the chicken to one side and stir the feta into the bread and eggplant. Set the chicken, skin-sidedown, on top of the mixture and broil until everything is crispy and lightly browned, being careful not to burn the bread. Flip the chicken so it is skin-side-up, spreading the bread and eggplant mixture all around, and broil for 1 to 2 minutes to recrisp the skin. Cut into pieces and serve.

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