Cast Iron Roast Spatchcock Chicken Dinner
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4.6
66 reviews
Excellent
Cast Iron Roast Spatchcock Chicken Dinner
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Make the best cast iron roast spatchcock chicken dinner with potatoes and a lemony pan sauce! Juicy and flavorful, this butterflied whole chicken is the best dinner in a cast iron pan.
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Ingredients
Lemon Herb Seasoning
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- Zest of 1 lemon grated
- 1 tsp fresh rosemary leaves finely chopped
- 1 tbsp fresh parsley finely chopped
- 2 tsp fresh thyme leaves finely chopped
Chicken and Potatoes
- 1 whole chicken, spatchcocked 4-5 pound chicken
- 2 lb baby potatoes sliced in half
- 1/4 cup olive oil
- Juice of 2 lemons
- 1 medium yellow onion cut in 1/4 inch half-moon slices
- 2 heads garlic cut in half horizontally
Instructions
Mix together the lemon herb seasoning
- In a small bowl, whisk together the lemon zest, parsley, rosemary, thyme, salt, and pepper. Set aside.
Roast the Chicken and Potatoes
- Preheat the oven to 425°F (180°C).
- Thoroughly pat the chicken's skin dry all with a paper towel and drizzle olive oil on both sides. Generously rub half of the herb seasoning mixture onto the chicken, both skin-side and cavity side.
- Toss the halved baby potatoes, onion slices, and garlic with the rest of the seasoning, lemon juice, and oil in the cast iron pan.
- Roast the chicken for 50-60 minutes, turning halfway through for even cooking, until the skin is deeply golden brown (and if using a meat thermometer, the internal temperature reads 160℉ to 165℉ in the thickest part of the thigh without touching the bone). Once done, remove from the oven.
- Take the chicken from the cast iron pan and place it on a clean cutting board. Remove the potatoes from the pan as well with a slotted spoon to a serving plate. You'll be left with a pan sauce in the pan! Let chicken rest for 10 minutes to redistribute juices.
- Carve the chicken on the cutting board and serve with potatoes and the pan sauce.
Equipments used:
Notes
- Put the chicken and potatoes into an airtight container for up to 4 days. Keep the pan sauce in a separate container so the potatoes don't soak it all up.
- Reheat the dish in the microwave until warm, nothing fancy needed!
- Flip the chicken backbone-side up (breast-side down) on a cutting board. Use sharp kitchen shears to carefully cut out the backbone, cutting up both sides.
- Flip the chicken over, breast-side up. Splay the thighs so the chicken is as flat as possible, as shown.
- Then use the heel of your palms to press down and firmly crack the breastbone in the chicken, which will make the breasts lay flatter. Your chicken is now spatchcocked!
- If you're using a bigger or smaller bird than in the recipe, use a probe thermometer in the thickest part of the thigh to keep track of the temperature.
- If you're using a bigger or smaller bird than in the recipe, use a probe thermometer in the thickest part of the thigh to keep track of the temperature.
- Roast the chicken by itself and make mashed potatoes instead of having the roasted potatoes in the pan.
- Roast the chicken by itself and make mashed potatoes instead of having the roasted potatoes in the pan.
- Cut the wing tips off and save them alongside the backbone for that chicken stock. This way, you don't have to worry about them burning!
- Cut the wing tips off and save them alongside the backbone for that chicken stock. This way, you don't have to worry about them burning!
- If you don't have a cast iron skillet, a baking dish works perfectly.
- If you don't have a cast iron skillet, a baking dish works perfectly.
Nutrition Information
Show Details
Serving
1 serving
Calories
264kcal
(13%)
Carbohydrates
33g
(11%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.02g
Cholesterol
14mg
(5%)
Sodium
2351mg
(98%)
Potassium
769mg
(22%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
126IU
(3%)
Vitamin C
40mg
(44%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 264kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 2351mg | 98% |
| Potassium | 769mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 40mg | 44% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
66 reviews
Excellent
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