Spatchcocked Chicken with Potatoes

Rating: 3.41 stars
46 Ratings
  • 5 star values: 8
  • 4 star values: 14
  • 3 star values: 14
  • 2 star values: 9
  • 1 star values: 1

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.

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Ingredients

Directions

  • 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.

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  • 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.

Reviews (2)

46 Ratings
  • 5 star values: 8
  • 4 star values: 14
  • 3 star values: 14
  • 2 star values: 9
  • 1 star values: 1
Anonymous
Rating: 2 stars
06/23/2019
3 lb chicken. I followed be recipe exactly. Here I am 50 minutes into cooking time and my bird is very brown on top and still raw on the bottom. I put a foil cover over it after 30 min but what’s done is done. The potatoes will soon be mush or completely dehydrated if this thing doesn’t cook soon
Anonymous
Rating: 5 stars
07/12/2013
I used this recipe as an injection to marinade a whole chicken. I added cumin, and apple juice to it. It was my first spatchcocked chicken and it turned out sooo juicy and wonderful. I agree, I couldn't stop licking my fingers. Read more: http://www.food.com/recipe/fried-turkey-rub-with-cajun-injection-264131/review?oc=linkback
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