Ingredients

The following ingredients have 6 Servings
  • 1/2 pound (225 g) low FODMAP artisanal sourdough bread,
  • Kosher salt
  • Freshly ground black pepper
  • 4 to 5 pound (1.8 kg to2.3 kg) whole chicken,
  • 2 tablespoons unsalted butter, (softened and spreadable)
  • 2 tablespoons Garlic-Infused Oil,
  • Salad greens
  • A nice sharp Vinaigrette

Instruction

  • Position oven rack in top third of oven. Preheat oven to 425°F/220°C.
  • Tear the bread into large bite-sized pieces and scatter on a rimmed half sheet pan, positioning them somewhat near the middle. Season with salt and pepper.
  • Lay the spatchcocked chicken on top of the bread; most of the bread will be underneath the chicken, but you do want some pieces around the chicken. Brush the chicken with the softened butter, then the oil, then season liberally with salt and pepper.
  • Roast the chicken for 15 minutes, then rotate the pan front to back and roast for another 20 to 25 minutes or until a thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F/74°C. Allow to sit for 5 minutes for juices to redistribute within the chicken.
  • While the chicken is resting, toss a large amount of salad greens with vinaigrette. Mound the salad on dinner plates and lay pieces of chicken and schmaltz-crisped sourdough croutons on each plate and serve immediately. Pass napkins because you will be drooling with ecstasy.