Spatchcocked Chicken with Potatoes

Recipe photo courtesy of Jonny Valiant

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.

Source: Everyday Food, May 2010

Servings

Ingredients

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

Directions

1. 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.
2. 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.

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Reviews

How would you rate this recipe?

MsPiper

12 JUL, 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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