Spatchcock Rosemary Chicken and Potatoes
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
720 kcal
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Course
Main Course
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Cuisine
Italian
Spatchcock Rosemary Chicken and Potatoes
Description
The chicken is prepared by removing the backbone and flattening it to promote uniform roasting at 425°F. A marinade of minced garlic, herbs, grated Pecorino Romano, and olive oil seasons both the chicken and the potatoes, which are sliced thinly to cook evenly. Potatoes are spread on a baking sheet and coated with half of the oil and herb mixture before seasoning and roasting begins.
The high temperature ensures the chicken skin crisps while the meat remains moist. The accompanying potatoes absorb the savory herb flavors and cheese for a complementary side. Broiling near the end of roasting can enhance skin crispness without drying the meat. Letting the chicken rest after roasting allows the juices to redistribute, improving tenderness.
Leftover chicken can be refrigerated up to three days and reheated using the oven or microwave. Using ample olive oil during preparation helps maintain moisture and enriches flavor throughout the dish.
Ingredients
- 1 whole chicken young
- 1 tablespoon kosher salt divided, Diamond Crystal brand
- 1 teaspoon black pepper
- 1 tablespoon oregano dried
- 1/4 cup Italian flat-leaf parsley minced
- 6 cloves garlic minced
- 1 medium onion diced
- 2 tablespoons rosemary chopped leaves
- 2 pounds (908g) potato thinly sliced into 1/8" discs, Yukon gold variety
- 1/2 cup Pecorino Romano cheese grated
- 3/4 cup olive oil plus more if needed
Instructions
- Place the chicken on a large cutting board, breast side down and with the tail side facing you. Pat it very dry with paper towels.
- Using kitchen shears, begin cutting from the tail end on one side of the backbone all the way to the neck. Repeat the same cut on the other side of the backbone. You can cut away any loose overhanging skin by the neck opening. Save the backbone for chicken stock.
- Flip the chicken over and with two hands press the breast bone down until the chicken is splayed or flattened. You should hear a couple of cracks during this process. The goal is to flatten the chicken for even cooking.
- Preheat oven to 425°F and set the oven rack to middle level.
- In a large bowl combine the onion, garlic, rosemary, parsley, oregano, grated cheese, and olive oil. Mix well.
- Spread the potatoes out onto a large baking sheet or pan. Pour half of the oil mixture onto the potatoes and toss to coat. Lightly season the potatoes with salt and pepper.
- Dry the chicken off one more time, then season both sides with a total of 2 teaspoons of kosher salt and 1 teaspoon of black pepper. Place the spatchcocked chicken breast-side up on top of the potatoes then pour the remaining oil mixture onto the chicken. Use your hands to really get the chicken coated above and below the skin on all sides.
- Bake the chicken for 50-70 minutes or until an instant read thermometer reads 158-160°F when inserted into the thickest part of the chicken breast.
- If desired you can broil the chicken for a few minutes to crisp up the skin, but watch carefully! Remove the chicken to a platter and sprinkle with the remaining 1 teaspoon of kosher salt. Let the chicken sit lightly tented with foil for 10-15 minutes before serving. The chicken will reabsorb some of the pan juices and become moister.
- Flip the potatoes over in the pan and bake at 450°F for 5-10 minutes or broil for a few minutes to crisp them up.
- Serve the potatoes and chicken on a large platter. Enjoy!
Notes
- Ensure the chicken is very dry before roasting to promote crispy skin.
- Use plenty of olive oil to keep the chicken moist and flavorful.
- Broil the chicken for a few minutes near the end of cooking to add extra crispiness without drying.
- Sprinkle additional kosher salt on the chicken immediately after roasting to enhance seasoning.
- Let the chicken rest 10-15 minutes before serving to reabsorb pan juices.
- Leftovers can be stored in the refrigerator up to 3 days and reheated in the oven or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Calories | 720kcal | 36% |
| Carbohydrates | 11.8g | 4% |
| Protein | 51.7g | 103% |
| Fat | 51.4g | 79% |
| Saturated Fat | 11.9g | 60% |
| Cholesterol | 159mg | 53% |
| Sodium | 1046mg | 44% |
| Potassium | 676mg | 14% |
| Fiber | 1.8g | 7% |
| Sugar | 0.9g | 2% |
| Calcium | 207mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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