Roasted spatchcocked chicken with potatoes –Are you looking to impress your family and friends with a delicious meal that’s not only easy to prepare but also packed with flavor? Look no further! Today, we’re diving into the delightful world of Roasted Spatchcocked Chicken with Potatoes. This dish is sure to be a hit at your dinner table, combining juicy chicken with crispy potatoes that soak up all the savory goodness from the roasting process. Let’s get started!
Roasted Spatchcocked Chicken with Potatoes
This recipe is all about maximizing flavor and tenderness in your chicken while ensuring that your potatoes are perfectly roasted. The spatchcock method (removing the backbone of the chicken) allows for even cooking and crispy skin every time!
Ingredients
- 1 whole chicken (3-4 pounds), spatchcocked
- 2 pounds baby potatoes, halved
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- 1 lemon, juiced
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C).
- Prepare the Chicken: Begin by spatchcocking the chicken if you haven’t done so already; you can ask your butcher for assistance or watch a quick tutorial online. Pat the chicken dry with paper towels.
- Season the Chicken: In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, lemon juice, salt, and pepper. Rub this mixture all over the chicken, ensuring it’s evenly coated.
- Prepare the Potatoes: In another bowl, toss the halved potatoes with a drizzle of olive oil, salt, and pepper until well coated.
- Arrange in the Baking Dish: Place the chicken skin-side up on a baking sheet or in a large oven-safe dish. Scatter the potatoes around the chicken.
- Roast: Roast in the preheated oven for approximately 50-60 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy. The potatoes should be tender and browned.
- Rest and Serve: Once cooked, remove from the oven and allow the chicken to rest for about 10 minutes before carving. Serve with the roasted potatoes, and enjoy!
This Roasted Spatchcocked Chicken with Potatoes is not just a meal; it’s an experience. The flavors meld together beautifully, making every bite a celebration. Perfect for a weekend dinner or a special occasion, this versatile dish will leave your guests raving and coming back for seconds. Enjoy your cooking adventure!