Spatchcocked Chicken with Potatoes

46 Ratings
  • 5 8
  • 4 14
  • 3 14
  • 2 9
  • 1 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.

Everyday Food, May 2010

Gallery

Credit: Jonny Valiant

Recipe Summary test

Servings:
4
Advertisement

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.

    Advertisement

  • 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.

Advertisement

Reviews (2)

46 Ratings
  • 5 8
  • 4 14
  • 3 14
  • 2 9
  • 1 1
Martha Stewart Member
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
Martha Stewart Member
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
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/09/2021