# @createaplatewithdina on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/Dcb07tQBAvQ
- **Gondola URL:** https://gondola.cc/posts/69623154-createaplatewithdina-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/9cd5a128f3.jpg
- **Posted:** 2026-08-24T19:37:12.000+00:00
- **Account Owner:** Dina Borshch | Easy Recipes & Weeknight Meals (@createaplatewithdina) — https://gondola.cc/createaplatewithdina

## Caption

Spatchcocking chicken is the answer when you want a whole roast chicken without waiting hours. Crispy skin, juicy chicken, and served with simple sautéed cabbage for the perfect easy weeknight dinner.
 
Crispy spatchcock chicken with sautéed cabbage 

for the chicken
* 1 whole chicken, about 4½ lbs
* 1 tbsp kosher salt
* Freshly ground black pepper, to taste
* 1 tbsp oil, for searing

for the sautéed cabbage
* ½ medium green cabbage, sliced about ¼-inch thick
* ½ medium yellow onion, sliced
* 1 large red bell pepper, sliced
* 3 garlic cloves, minced
* 2 tbsp butter
* 1 tsp oil
* Salt and freshly ground black pepper, to taste
* Fresh parsley, for garnish

Directions

1. Preheat oven to 425°F. Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press firmly on the center of the breast until it cracks and lays flat. Pat the chicken very dry with paper towels.
2. Season both sides of the chicken with kosher salt and freshly ground black pepper.
3. Heat a large cast-iron skillet with a small amount of oil over medium-high heat. Place the chicken skin-side down and sear for about 5 minutes, or until the skin is nicely golden. Flip the chicken skin-side up.
4. Transfer the cast-iron skillet directly to the oven and roast at 425°F for about 35–40 minutes, or until cooked through. Start checking around 30–35 minutes. The thickest part of the breast should register 165°F on an instant-read thermometer. Let the chicken rest for about 10 minutes before carving.
5. About 15 minutes before the chicken is finished, make the cabbage. Heat butter and oil in a large skillet over medium-high heat. Add the onion and sauté for 2–3 minutes.
6. Add the red bell pepper and cook another 2–3 minutes. Add the cabbage, season with salt and black pepper, and sauté for about 8–10 minutes, stirring occasionally, until tender with some golden edges.
7. Add the minced garlic and cook for another 30 seconds, just until fragrant. Remove from the heat and garnish with fresh parsley.
#roastedchicken #spatchcockchicken #chickenrecipe #easydinner #weeknightdinner

## Stats

- **Views:** 16,076
- **Likes:** 387
- **Shares:** 0
- **Comments:** 6

## Tags

spatchcockchicken, weeknightdinner, chickenrecipe, easydinner, roastedchicken

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