Best 4 Roasted Spatchcocked Chicken With Potatoes Recipes

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Indulge in the delightful flavors of roasted spatchcocked chicken with potatoes, a culinary masterpiece that combines succulent chicken and crispy potatoes in one irresistible dish. This recipe offers a step-by-step guide to creating this mouthwatering meal, ensuring perfect results every time. Discover the art of spatchcocking, a technique that flattens the chicken, allowing for even cooking and maximum flavor absorption. Complement your chicken with a medley of aromatic herbs and a zesty lemon-herb butter, infusing every bite with a burst of freshness. Roast the chicken and potatoes together, creating a flavorful symphony of textures and colors. This recipe also includes variations to suit your preferences, from a classic roasted chicken with garlic and thyme to a tantalizing peri-peri chicken with a spicy kick. Elevate your next meal with this exceptional roasted spatchcocked chicken and potatoes recipe, a culinary journey that will leave you and your loved ones craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPATCHCOCK ROAST CHICKEN WITH SCHMALTZY POTATOES AND GREEN GODDESS SAUCE



Spatchcock Roast Chicken with Schmaltzy Potatoes and Green Goddess Sauce image

Provided by Molly Yeh

Categories     main-dish

Time 13h45m

Yield 4 to 6 servings

Number Of Ingredients 17

One 4-pound whole chicken, giblets removed
Kosher salt and black pepper
2 pounds Yukon gold potatoes, cut into 1 1/2-inch pieces
Olive oil
Green Goddess Sauce, recipe follows
3/4 cup whole unsalted cashews
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons prepared horseradish
1 1/2 teaspoons maple syrup
1 clove garlic
Kosher salt
1/4 cup fresh cilantro leaves
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons fresh tarragon leaves
1 tablespoon fresh dill
1 green onion

Steps:

  • Locate the backbone of the chicken and cut all the way through the bird along both sides of the backbone. Save the bone for stock. Turn the chicken over and press down firmly to crack the keel bone. Your chicken is now spatchcocked and will lay flat.
  • Sprinkle salt all over the chicken from 8 inches above the bird. That ensures the salt falls evenly over the chicken. Place on a baking sheet or a baking pan and refrigerate, uncovered, for at least 12 hours and up to 36 hours.
  • When the chicken is ready, preheat the oven to 450 degrees F. Toss the potatoes with 1 tablespoon olive oil, salt and pepper and place on a sheet tray. Place the chicken over the bed of potatoes, breast-side up and wings tucked under, then brush with olive oil.
  • Roast for 10 minutes, then turn the oven down to 400 degrees F and roast until the internal temperature of the chicken reaches 165 degrees F, about 40 minutes more. You can make the Green Goddess Sauce now.
  • When the chicken is fully cooked, place it on a cutting board to rest for 10 minutes before slicing. While waiting for the chicken, put the potatoes back in the oven at 450 degrees F and roast until crispy, another 10 to 15 minutes.
  • To serve, slice the chicken breasts off the bone and slice each breast at an angle into 1-inch slices. Remove the wings and leg quarters and separate the thigh from the drumstick. The remaining carcass can be saved and frozen to make chicken stock. Serve the chicken with the schmaltz potatoes and Green Goddess Sauce.
  • Soak the cashews in hot water for 10 minutes. Drain, then add the soaked cashews, 6 tablespoons water, the lemon juice, olive oil, horseradish, maple syrup, garlic and 1/4 teaspoon salt to a high-speed blender. Blend until the mixture is smooth. Add the cilantro, parsley, tarragon, dill and green onion and blend until all the herbs are fully incorporated. The sauce can be stored in the fridge for 2 to 3 days. If it becomes thick, thin with water as needed.

ROASTED SPATCHCOCKED CHICKEN WITH POTATOES



Roasted Spatchcocked Chicken with Potatoes image

There is absolutely nothing better than a perfectly roasted chicken. Wouldn't you agree? Perfect juicy meat and crunchy skin... Thanks to my father and his visit this past weekend, I have learned a new method for roasting a hen -- spatchcocking!

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h40m

Yield 6

Number Of Ingredients 7

1 serving cooking spray
2 sweet potatoes, sliced very thinly
2 Yukon Gold potatoes, sliced
1 large onion, sliced
1 (2 to 3 pound) roasting chicken
2 tablespoons olive oil, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray.
  • Layer sweet potatoes, potatoes, and onion slices in the bottom of the broiler pan.
  • Place chicken, breast side down, on a work surface. Cut along both sides of the backbone with kitchen shears from top to bottom; remove backbone. Flip chicken and splay it open. Press firmly onto breasts with your hands to break the breast-bone.
  • Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top.
  • Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
  • Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 33.8 g, Cholesterol 80.8 mg, Fat 18.9 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 4.6 g, Sodium 160.9 mg, Sugar 5.6 g

SPATCHCOCKED CHICKEN WITH POTATOES



Spatchcocked Chicken with Potatoes image

Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures. Click here to learn how. Feel free to use a roasting pan or a large cast-iron or other heavy skillet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 spatchcocked chicken
Coarse salt and ground pepper
4 thin lemon slices
4 sprigs thyme
1/2 pound new potatoes, quartered
1 yellow onion, cut into 8 wedges
2 teaspoons olive oil

Steps:

  • Preheat oven to 500 degrees. Season chicken with salt and ground pepper. Using your fingers, loosen skin from breast meat; tuck lemon slices and 2 springs thyme between skin and meat. Place chicken, breast side up, in a pan. In a bowl, toss potatoes, onion wedges, and 2 sprigs thyme with olive oil; season with salt and pepper. Add to pan.
  • Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 30 minutes. Let rest 5 minutes before carving.

ROASTED SPATCHCOCK CHICKEN



Roasted Spatchcock Chicken image

When you have a famous chef for a dad, you learn how to enjoy good food early on - and if you're Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don't expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they're not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. "We want to show people of all ages that you can cook delicious things," Madeline says.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 (3 1/2-pound) whole spatchcock chicken
2 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 heads garlic, cut in half horizontally
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 lemon, cut in half horizontally

Steps:

  • Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper.
  • Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
  • Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.

Tips:

  • Preheat the oven: Before you start cooking, preheat the oven to the desired temperature. This will help ensure that the chicken and potatoes cook evenly.
  • Use a sharp knife: When spatchcocking the chicken, use a sharp knife to make clean cuts. This will help the chicken cook more evenly.
  • Season the chicken: Before roasting the chicken, season it with salt, pepper, and your favorite herbs and spices. This will help give the chicken a delicious flavor.
  • Roast the chicken and potatoes together: Roasting the chicken and potatoes together is a great way to save time and energy. Plus, the potatoes will soak up all the delicious juices from the chicken.
  • Use a meat thermometer: To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.

Conclusion:

Roasted spatchcocked chicken with potatoes is a delicious and easy-to-make meal that is perfect for any occasion. The chicken is juicy and flavorful, and the potatoes are crispy and golden brown. This dish is sure to be a hit with your family and friends.

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