A tender and juicy chicken rubbed with an herbed butter then roasted to perfection on a bed of potatoes, onions and garlic
Although no one seems to know how the name was born, spatchcocked chicken has been around since as early as the 1700’s
The idea of spatchcocking is simple, you remove the backbone and flatten the chicken which allows it to be opened up and spread out more like a book
This helps the bird to roast faster and more evenly
So let’s get started
Preheat your oven to 350 F
We’re using a 7.5 pound roaster chicken
Remove and discard any of the giblets, neck, heart, etc. from the cavity
Pat the bird dry with some paper towel (note that the bird is breast side up in this picture)
Flip the bird over, breast side down, and using sharp kitchen shears cut, starting on the sides of the tail along the back bone
Cut completely through
Repeat on the other side and remove the spine
I also like to make an incision with a sharp knife down the breast bone to help flatten the chicken
Flip the bird back over and press downwards on the center of the sternum
This will essentially crack the sternum and the chicken should be nice and flat at this point
Now for some flavor
I’m using 2 tablespoons of softened butter, 1 grated garlic clove and some fresh chopped parsley and thyme
Add the herbs and garlic to the softened butter (basically making a compound butter) and stir to incorporate
Using your fingers rub the butter mixture all over the bird
Now for some seasonings
We will need 1 tablespoon of paprika and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
Place the spices into a bowl and whisk to incorporate
Sprinkle evenly over the entire chicken
Next we will need around 3 pounds of red potatoes, 1 large onion and 4 garlic cloves
We left the skins on the potatoes and gave them a chop trying to keep the pieces as even as possible
Peel and chop the onion and slice the garlic
Place the potatoes, onions and garlic into an ovenproof pan
Drizzle with some olive oil
Sprinkle with kosher salt and ground black pepper and toss to coat
Nestle the chicken on top of the potatoes
Into the oven we go
Cook for 40-50 minutes or until a thermometer inserted into the thickest part of the breast reads 165-170 F
Remove the chicken and set aside to rest at least 10 minutes
Drain some of the liquid off of the potatoes and reserve
Place the potatoes under the broiler and cook for 5-6 minutes keeping an eye on them
Remove the potatoes and sprinkle with some fresh chopped parsley
Place the chicken back on top of the potatoes, drizzle with reserved cooking liquid, sprinkle with some fresh parsley and serve!
Enjoy!!!
Simply Sundays! ~ Oven Roasted Spatchcocked Chicken
Ingredients
7.5 pound roaster chicken
2 tablespoons of softened butter
1 teaspoon of fresh chopped parsley
1 teaspoon of fresh chopped thyme
1 grated garlic clove
1 tablespoon of paprika
1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
3 pounds of red potatoes skin on
1 large onion
4 garlic cloves
olive oil
kosher salt
ground black pepper
fresh chopped parsley
Directions
Preheat your oven to 350 F. Remove and discard any of the giblets, neck, heart, etc, from the cavity of a 7.5 pound oven stuffer roaster chicken. Pat the bird dry with some paper towel. Flip the bird over, breast side down onto a cutting board
Using sharp kitchen shears cut, starting on the sides of the tail along the back bone until completely through. Repeat on the other side and remove the spine. Make an incision with a sharp knife down the breast bone to help flatten the chicken. Flip the bird back over and press downwards on the center of the sternum. This will essentially crack the sternum and the chicken should be nice and flat at this point
In a bowl combine 2 tablespoons of softened butter, 1 grated garlic clove, 1 teaspoon of fresh chopped parsley and 1 teaspoon of fresh chopped thyme. Using your fingers rub the butter mixture all over the chicken
In another bowl mix together 1 tablespoon of paprika and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder. Sprinkle this all over the chicken
Cut 3 pounds of skin on red potatoes into even chunks. Peel and chop 1 large onion and slice up 4 garlic cloves. Place all of this into an ovenproof pan. Drizzle with some olive oil and sprinkle with kosher salt and ground black pepper. Toss to coat
Nestle the chicken on top of the potatoes and place into the oven. Cook for 40-50 minutes or until a thermometer inserted into the thickest part of the breast reads 165-170 F. Remove the chicken and set aside to rest at least 10 minutes
Drain some of the liquid off of the potatoes and reserve. Place the potatoes under the broiler and cook for 5-6 minutes keeping an eye on them. Remove the potatoes and sprinkle with some fresh chopped parsley
Place the chicken back on top of the potatoes, drizzle with reserved cooking liquid, sprinkle with some fresh parsley and serve!
Tools used to make this recipe
Architec Carving Board, Gripperwood
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 8 inch
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