3 Ways To Roast A Chicken | Struggle Meals

Adulting can be hard, but roasting a chicken can be fantastic! Follow along as Frankie teaches you 3 different ways to roast chicken!
Lemon and Herb Spatchcock Chicken with Brussel Sprouts
Ingredients
For the chicken:
1 lemon, thinly sliced
3 garlic cloves, peeled and smashed
10 fresh thyme sprigs
3 ½ to 4-pound chicken
3 tablespoons butter, room temperature
Kosher salt
Fresh ground black pepper
For the Brussel sprouts:
¾ pound small Brussel sprouts
2 tablespoons butter, melted
Steps
Preheat oven to 425 degrees.
On a baking sheet tray, place all lemon slices, while reserving 2 slices. Top with garlic cloves and several sprigs of thyme. Set aside.
On a cutting board, add chicken breast side down. With a knife, cut out the backbone of the chicken. Reserve backbone for broth (can freeze until ready to use). Next, flip chicken over, breast side up. Press firmly on breastbone to flatten. Salt and pepper the underside of the chicken.
Next, on the baking sheet with the lemons, take the chicken and place breast side down on top of lemon slices. Rub chicken with butter over and under the skin. Season with more salt and pepper, all over. Slide 1 lemon slice under skin on each breast. Place remaining thyme sprigs on top of chicken. (Before next step, don’t forget to wash your hands!)
Arrange Brussel sprouts on each side of the chicken. Drizzle with melted butter and sprinkle with more salt and pepper.
Roast for 45 to 55 minutes or more. Brussel sprouts should be nice and crispy. Let rest 10 minutes, before slicing.
Slice chicken and plate. Add Brussel sprouts with lemon slices and spoon on top a bit of juice from the baking tray. Enjoy!
Beer Can Chicken with Hasselback Potatoes
Ingredients
For the chicken and beer:
3 1/2 to 4-pound chicken
1 can beer
For the rub:
2 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons black pepper
For the potatoes:
1 pound baby potatoes, washed and dried
4 tablespoons butter, melted
1 teaspoon kosher salt
Steps
Make the chicken and rub- Preheat oven to 425 degrees. Place the baking rack on the lowest setting possible. Make sure to remove the middle and top racks, so only left with the bottom rack.
Remove chicken from packaging. Discard giblets. Rinse and pat dry chicken.
In a small bowl, mix together all ingredients for dry rub.
In a cast iron, pour half can of beer then place can in the middle right side up. Take the dry rub and first pour some in te cavity of the chicken. Carefully, place the opening of the chicken onto the beer can so it is sitting upright. Next, with remaining dry rub season the entire chicken.
Roast chicken for about 1 hour and 15 minutes, until thickest part of thigh, reads 180 degrees.
Remove chicken from the oven once cooked.
Make the potatoes - Make slices in each potato about a quarter inch apart, not going all the way through but close.
On a baking sheet tray, add potatoes and toss with melted butter, trying to get some butter in between the slices of potatoes by pinching them open. Sprinkle with salt.
Roast for 25 to 30 minutes, shaking pan halfway through, until crispy.
Salt and Pepper Roasted Chicken with Caesar Salad
Ingredients
For the chicken:
3 ½ to 4-pound chicken
1 tablespoon kosher salt
2 teaspoons black pepper
For the Caesar salad:
3 tablespoons mayonnaise
2 garlic cloves, minced
Juice and zest of 1 lemon
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup extra virgin oil
¼ cup Parmesan cheese, shaved
1 large head romaine, chopped
½ cup panko breadcrumbs, toasted
Steps
Make the chicken - Preheat oven to 450 degrees.
Remove chicken from packaging. Rinse bird thoroughly and pat dry with paper towels. If you have time, place chicken on a baking sheet and place uncovered in refrigerator.
Season the chicken inside and out with salt and pepper. With a sharp knife, along the chicken's back leg, make a little hole. Take the adjacent back leg and pull it through the hole. This technique allows the whole chicken to cook evenly.
In a cast iron pan, place the chicken. (Make sure to wash your hands after!)
Bake the chicken in the oven, until internal temperature reaches 165 degrees in the thickest part of the breast, about 1 hour and 20 minutes.
Remove from oven, let rest for 10 minutes.
Make the Caesar salad - In a large bowl, add mayo, garlic, juice, and zest of lemon, salt, pepper, and oil. Whisk until combined. Toss in lettuce until fully coated with dressing. Add parmesan and panko.
To assemble - Carve chicken and plate. Serve with Caesar salad. Enjoy!
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[@K_Woods]

Homeboy just changed my world when he showed me how to truss a chicken with no string. CHANGED MY WORLD. Thank you.

[@FrankieCooks]

you are very welcome

[@TahtahmesDiary]

@@FrankieCooks SUCH a good tip, I actually had flashbacks to all the times I could have used that tip before this moment lol

[@mgray999]

I really hope you guys never stop doing these. They have helped me immensely, and I am spending less money by thinking about how much things cost. It makes the meals better because they are quality. I have been cooking for a long time, but I am still learning new techniques for many of these episodes.

[@garlicgirl3149]

I agree. I took a finance class and discovered food is on of top 3 expenses. I started budgeting. It has made a huge difference.

[@peral9728]

Anything becomes cheap if you shop at Aldi by the way--just a quick tip

[@jeancanestri5572]

There's a channel called "struggle meals". The new videos are there.

[@suziequzie]

You should do a video on having a small herb garden in the kitchen - regrowing herbs is free flavour.

[@DannyOKC]

I would appreciate that, as well.

[@reinismartinsons]

@@DannyOKC Just buy some herbs and water them regularilly

[@OrdinaryLatvian]

@@reinismartinsons Have you ever grown a plant in your life? They can't survive on water alone.

[@Hoglen06]

He's a thigh man. Gotta LOVE Frankie!!!!!

[@dganet]

Couldn't get into these videos initially but his series is actually really good & informative. His presentation skills are also really fun!

[@LaundryFaerie]

Frankie, you gonna educate the noobs about removing the packet o' guts from the chicken first?

[@gregormiller4037]

I give the heart and liver to my GSD's :)

[@LaundryFaerie]

@@gregormiller4037 Back in the day I used to boil mine and feed 'em to my cat. My current cat is too picky, so now I make liver pâté. mmmmm.

[@iluvearth99]

Roast 'em and use them with the bones to make a stock. This is especially true of the neck. Adds great nutrition & flavor, and if you have a dog or cat, you can feed them the boiled guts :)

[@mirpandas]

Yeah Frankie my man, I cried when I pulled out these guts. I didn’t know about them. My spatchcocked chicken is flavored with my tears

[@Thalanox]

@@mirpandas Chickens, like many animals, have what is known as a digestive system and other organs. Did you perhaps confuse chickens with sea cucumbers, which are one of the only animals I know of that don't have guts? I think sea cucumbers might be a bit on the expensive side when they're prepared as food.

[@izzycharles8616]

Can you do homemade stock next?? Using all those great carcasses!

[@katrinaheaton6697]

That would a great video 😊

[@philb6046]

I agree!!!

[@byronjolly4452]

This dude is the shiznizzle his totally changed the way I cook. And so much for the better. I used to cook salty greezy junk that surely would've killed me sooner rather than later. Now my family is blown away and we will probably all live longer. Thank you so much for all your hard work.

[@huggledemon32]

"The number of potential innuendo's is strong with this one!"😱😏😉😳

[@Bluxdemon]

im glad you did beer can chicken cause for people who never had it now has a chance to make some delicious chicken (but to also make it simple is butter or oil, salt, rosemary, thyme and oregano is optional for the rub)

[@lisaboban]

I learned to spatchcock a chicken a few years ago and it was a revelation. And I've been an adult for a long time. If you're just learning to cook, follow Frankie's advice. These are great videos!

[@mangoekiwi]

Incredible level of energy sustained throughout the video. I gotta take my hat off you mate. Respect!

[@kyleethomason2040]

It would be really nice if you could show the potential cost of the items used in your packet drawer. Some people are too poor to eat out enough to develop a packet drawer.

[@axlegallardo]

"Fermented wheat water..." Best KZbin cooking channel...

[@rkobewt]

I always think I can’t love Frankie any more... and then another video pops up

[@Waldo55]

Pure Gold! Entertaining, personable, knowledgeable, the best place ladies and gentlemen ;Frankie from struggle meals

[@millsrecordcompany78]

Pandemic Cooking 101--had no twine! Frankie saved the day.

[@sadiesadiemarriedlady7900]

Frankie, when are you releasing your cookbook? Love your videos! Keep up the good work!

[@jutde]

Just rewatch every single episode until you have the exact timestamp for every part of the process perfectly memorized. That's what the rest of us do, right?

[@icebabay]

Love this guy and what a great way to eat/save money!!! Only thing he is missing is 3 or 4 plants in his kitchen!! If he had rosemary, basil, oregano, and lemon thyme!!! Killer!!!!! And you can buy the plants from Walmart all for around $10 bucks!!!! Or buy seeds!!!! Either way, you have fresh herbs!!!!! Talk about “adulting”!!!!!!

[@beersn0b]

If the world ends up in another recession, or worse, Frankie might become a Dudeist prophet for helping feed the masses. ;-)

[@Babylovesnot]

And here we are, at the precipice of another recession, watching Struggle Meals.

[@sharonhall2277]

Soon you'll be lucky if you can fix a dollar meal

[@anv5509]

2021 !

[@henlo3161]

this feels like a childrens show but its honestly so helpful

[@t6mhu6]

Thanks for showing us how to properly carve a bird. Very impressive.

[@MagicianFairy]

Level 4 adulting. Applying a compound butter under the spaitticott chicken skin.

[@Miraeization]

is spaitticott even a word

[@isayhi72]

Maybe spatchcock?

[@saltsfullofsurprises]

Bob belcher level

[@tanyahartley7782]

@@Miraeization 😄

[@rubygem1948]

Combo breaker with that flat chicken the lemon under the skin super impressed!

[@tjordan4120]

Your videos are quite entertaining, cost effective & fun! But dude, you are killing me with the packet drawer! I thought I was the only one with a packet (bag)! My teeny tiny kitchen doesn't even have drawers! Cook on!

[@bigway23505ify]

Love you Frankie.......Doing what Chicks like me been doing for years....You go boy!!!!

[@anitraahrens905]

As always, Chef Frankie, you never disappoint! Thanx!

[@lilykep]

I use heavy duty kitchen shears to spatchcock my chickens. So much easier than with a knife.

[@rockkevinrock]

Also, one could put a whole chicken into a crockpot (slow cooker) and let it cook on low for 8hrs while one is away from home working, and then one comes home to a nice flavorful chicken that way too, although admittedly not very crispy it's still completely hassle-free. Obviously seasoning is important before one starts the process. Hmm, I wonder if this might inspire an episode of crockpot recipes?

[@RavenWolfDrum69]

No I love the crispy chicken skin

[@ilian0002]

Frankie, you are too good for this silly channel

[@carolyngrey7537]

When we were poor my roommate (who was a chef) made THE BEST chicken ever it was just chicken baked in oven with some marmalade (literally all there was in the fridge LOL) - It was the best thing I have ever had I really want to recreate it could you do a recipe like that??

[@SusSche]

You can put cut up oranges in the cavity to keep it moist. Orange marmalade is good with sage.

[@rachelmropp]

I love these videos! How about a video showing Frankie mooching a pound of free pads of butter?!

[@PM-wn5zb]

Thank you so much for sharing such wonderful videos! Your positive energy is love!

[@stephaniesamuel9569]

Love love love this series!

[@anitraahrens905]

Thanx, Chef Frankie, for more great recipes and the culinary lessons.

[@dvdgantt1]

Thank goodness for this show👍👍👍

[@angiewoo9732]

This is by far the best video. I’ve enjoyed all of the ones I’ve watched, but this one had me drooling.... I’m still drooling...

[@lizzfrmhon]

I love this guy.

[@carprincess]

The second chicken looked super crispy and delicious!

[@angelasheppard7197]

Love your tutorials

[@katiedillard8218]

Would love a follow up of what to do with the carcass and organs and what kind of stocks and soups that can make.

[@dextez14]

I agree. He should do a video about left over roast chicken and different meals u can make from it.

[@ray9617]

How can we just follow Frankie? He needs his own channel. Have been a fan since public tv 25 in NYC

[@elmahenderson9089]

Please keep struggle meals going!!! Especially now!

[@alexgeorge3893]

"You're an adult. You can do this." Lol

[@h0ckeyd]

This is awesome....Just bought a chicken for about $3....gonna do a coke can version of the second one but wow...I could pretty much live on that for a week...$3 :o

[@mrthisbetterstick7776]

h0ckeyd Where do you live that you can get a chicken for $3?

[@CMM726]

This guy is great!!! Italians know how to cook! We can take $8 and feed 5 people and it will taste AMAZING!!

[@danle4261]

you are so good, food network should sign you up for a show

[@melissan9199]

You are my teacher. 😉 thank you for educating us and making it fun!!!

[@prisillaspace]

You're so fancy with that fork. .. Great recipes!

[@jessej7111]

I totally roasted a chicken today. And then I found this video. 😆

[@kathleenannmodina-angue4540]

Frankieeeeeeee this is a great video! The beer can chicken and spatchcock one look really good! Thanks for teaching :)

[@SHAMOYA]

I usually always spatchcock my chicken because it’s so much better but I season/roast the backbone it next to the chicken because it always ends up being picked on and eaten so no one starts “testing“ The chicken and then it ends up halfway eaten by dinner

[@wildhornbrass]

Nice video...actually learned something. Food for thought...if you’re going to put your “sink” in frame, make sure we can see the plumbing underneath. Its minor, I know...however if you are going to push the washing hands thing (which is necessary), the set has to be believable. Otherwise, great work!

[@joc9128]

Best one yet

[@MsDoglover02]

I roasted my first spatchcock chicken last night thanks to this channel and I'm thrilled! It looked so intimidating but was the opposite.

[@garlicgirl3149]

Spatchcock chicken is the bomb. Got a fryer on sale today! YAY!

[@Sweet1981ie]

Great video thanks!!

[@gottagosco9183]

I like this guy already. Imma fan now😂🔥🔥💯

[@WilletteB]

I enjoy your videos. You have great ideas. Thank you for sharing. 🙂

[@LASmithBuxton]

Frankie, your Julia Child impersonation is spot on! “Hot potato!” You crack me up.

[@aliciacelestine1972]

Thanks for sharing😘 ..... this was so easy to follow💗 🌹

[@gk6993]

Awesome

[@dvdgantt1]

Frank is da man... Struggle Meal Bandit 👊👊👊

[@MBDaghita]

how do you get those free condiments without just running off with a box like Dr. Zoidburg from Futurama?

[@jutde]

Ask for extra the next time you order takeout. Stuff your pockets at the gas station the next time you get a big gulp and hot dog. Or just buy condiments. They only add pennies per meal.

[@AlexMint]

@@jutde also like, often when you get takeout, they give you condiments without you even having to ask or pocket. Of course takeout is expensive, but you might as well get some long-term benefit from the extra seven soy and duck sauce packets you got with your food.

[@tanyahartley7782]

MAN.... I LOVVVVVVE YOUR VIDEOS

[@jakeg7033]

I admit, I'm a bit skeptical with the whole "magic packet drawer" which would cost alot in takeout food just to have access at a packet drawer, but when Frankie is on it he is on it. Everything here looks great, is easy and cost-effective, and I learned some things too! Thanks!

[@allistrata]

I love spatchcocked chicken but I usually do a simple brine overnight. It tastes so much better.

[@sbalchan]

There may be 50 ways to leave your lover but only 3 ways to roast a chicken. Unless Paul Simon wrote this episode. He might have thought of 50 ways to leave your lover over roast chicken.

[@namelesscrow2069]

4:12 I guess Disney owns this channel. I wasn't expecting a cameo voiceover from Mickey Mouse

[@huggledemon32]

Frankie: “because we trussed those back two legs” Me: “As opposed to what- the FRONT two legs!?”🧐🤷‍♀️

[@oeerturk]

great vid

[@MrWnw]

4:04? :D :D Btw you should make baked pasta. You simply put pasta, ham, egg into oven and you are done. But it needs an flavoring upgrade!!

[@staceykersting705]

Cheese, hot sauce, pepper, onion, spinach or a pkg of frozenCalifornia vegies.

[@jutde]

@@staceykersting705 you're getting dangerously close to a hotdish. That's not necessarily a bad thing.

[@staceykersting705]

@@jutde U not so bad yerself! lol

[@mrthisbetterstick7776]

Floss works. Yes, even the waxed kind - the wax is already food grade, and the 2-3 drops that may melt off the string not even noticeable.

[@dalemoar3006]

Thanks for showing an easy way to truss! I sometimes don't bother because I don't have the twine. Now I will have no excuse 😁😁

[@ReaperUnreal]

Beer can chicken is great, but I'm going to disagree with the "only lagers and pilsners" advice. I once did it with a pepper saison, and that was incredible. Really anything that doesn't have roasted or bitter flavours will do. Here's some suggestions: Belgian Wit, French Saison, Orange Wheat, Scottish 60/-, Belgian Dubbel, Irish Red. Enjoy the world of flavours that will help your chicken. Also reduce the liquid after for a nice pan sauce.

[@gabrielmoff2930]

After 12 years in a public school system, I can tell you that these are cheaper per plate than school cafeteria food. It’s $2.50 for a dinky slice of pizza, or a crumbly chewy burger, and a lil carton of milk

[@suebowman7258]

Great and fun video! I laughed so hard! How to warm the first roasted chicken the next day?

[@aprilmcelia1969]

Killing me smalls. Those level 3 chicken got some level 1 brussels. Salt is cool and all but you want to rub em in some high heat oil(canola works great, cheap) and add some citrus (lemon not even a buck most places). That's level two and you don't even need a level three cause they perfect.

[@kattdagr8]

Trussing a chicken without twine... mind=blown On another note, am I the only one who thinks Frankie is hot when he speaks Italian?

[@celiahedges7777]

Been missing watching your show. However, you have to eat a lot of fast-food to have a drawer like that!!

[@amandawilson1948]

I only just discovered your channel a couple of days ago (my 80-year-old mum told me about it!!). I'm doing the lemon chicken tomorrow. I REALLY don't like brussel sprouts though so I'm going to do slices of bell pepper and hokkaido pumpkin, halved large mushrooms and the obligitory garlic (but I LOVE garlic so may throw in a few cloves among the vegetables too :) Wish me luck!!!!

[@amandawilson1948]

I did it today......... soooooooooooo much flavour

[@jackietucker8942]

Love your Videos.. BUT how do you get so many items for the FLAVOR DRAWER?? I don't eat out that much where I could load up on those packets. BUT you can be I do get them now when I'm out.

[@doodahgurlie]

It's my understanding that the beer can one can exude noxious gas or leach bad stuff from the cans (probably from the printing done on the cans). All three roasted chicken look great, but the spatchcock chicken is my favorite!

[@PlayaSinNombre]

Doodah Gurl only if you lick the inside of the bird. Perv.

[@joyyuh]

me watching frankie open up that can of beer w his finger 😏😏😏😏😏😏😏

[@marcellocarvalho4491]

This dude is speaking more and more talian every episode. I think its because he gets excited, do a pizza episode and he will lost it for sure

[@Jameson77777]

I wouldn’t mind splaying right open for Frankie. 😋

[@cris_here]

Jameson Jones y’all are weird

[@gdp7q]

He's kind of hot in a DORKY kind of way!!!

[@alexsmith2404]

I found this about a month ago and oh my god does this help. Thank you so much Also, would it be cheaper to make your own tofu or just buy it?

[@killrkittn]

Speed and efficiency because... Well time money

[@irishgirl4977]

Now I want chicken.

[@poornabanerjee]

I love the chicken roasts. Can you do a struggle pork meal?

[@misssmarteepants3465]

I don’t know where you’re buying your whole chickens, but here in California they run $15-$20 each. I can buy a 10lb bag of leg quarters for $10! But I really do prefer a whole chicken!

[@imadooddood8803]

I swear im going to try one of these recipes when i level up my adultiness. I guess i got to do some quest. Lets see....get a job. Hmm seems easy enough

[@RobertVincelli]

"Madonn'!" haha

[@Breeziealbum33]

Would you be willing to do a chinese video? Popular affordable chinese dishes?

[@virginiamoreland9059]

Just found your channel. It's great. How do you not have a deal on The Food Network already? :)

[@RavenWolfDrum69]

11:30 the best

[@jenniferwarringtin1777]

Where in the H-E-double hockey sticks do you find free butter? I need to live where you do. My envy is showing.

[@PlayaSinNombre]

Jennifer Warringtin McDonalds, before 10:30 AM. Order hot cakes , with or without sausage

[@AndSoWeLaughed]

The lemon zest is not free since you had to buy the lemon. That salad looks very delicious

[@pamelagreen1673]

Frankie, what level would you consider cooking your whole seasoned bird inside a brown paper grocery bag on a sheet pan? The meat stays juicy and flavorful while the exterior gets brown and crispy! So good!

[@sharonhall2277]

That's how I cook my turkeys!