Best 3 Spatchcock Roast Chicken With Schmaltzy Potatoes And Green Goddess Sauce Recipes
Indulge in a culinary adventure with our tantalizing Spatchcock Roast Chicken with Schmaltzy Potatoes and Green Goddess Sauce. This mouthwatering dish is a symphony of flavors and textures, sure to leave your taste buds dancing. The succulent chicken, roasted to perfection, is the star of the show, while the crispy schmaltzy potatoes and vibrant green goddess sauce provide a delightful accompaniment. Prepare to embark on a sensory journey with this irresistible ensemble of recipes.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED SPATCHCOCK CHICKEN
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
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.
ROASTED SPATCHCOCKED CHICKEN WITH POTATOES
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
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
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
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.
Tips:
- Spatchcocking the chicken: This technique helps the chicken cook more evenly and quickly. To spatchcock a chicken, simply use a sharp knife or kitchen shears to cut along the backbone on both sides of the chicken. Then, press down on the chicken to flatten it.
- Using schmaltz: Schmaltz is a flavorful cooking fat rendered from chicken fat. It adds a rich, savory flavor to the potatoes. If you don't have schmaltz on hand, you can substitute butter or olive oil.
- Making green goddess sauce: This sauce is a versatile condiment that can be used on everything from chicken to fish to vegetables. To make green goddess sauce, simply combine mayonnaise, sour cream, fresh herbs, anchovies, and lemon juice in a food processor or blender until smooth.
- Roasting the chicken and potatoes: To roast the chicken and potatoes, simply toss the potatoes with schmaltz and season them with salt and pepper. Then, place the potatoes in a baking dish and roast them in a preheated oven until they are tender and browned. Add the chicken to the baking dish and continue roasting until the chicken is cooked through.
- Serving the chicken and potatoes: Once the chicken and potatoes are cooked, let them rest for a few minutes before serving. Then, slice the chicken and serve it with the roasted potatoes and green goddess sauce.
Conclusion:
This recipe for spatchcock roast chicken with schmaltzy potatoes and green goddess sauce is a delicious and easy-to-make meal that is perfect for any occasion. The chicken is juicy and flavorful, the potatoes are crispy and tender, and the green goddess sauce is the perfect finishing touch. This recipe is sure to be a hit with your family and friends.
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