SPICE RUBBED SPATCHCOCK CHICKEN😍
Grandma’s famous roast chicken got a butterflied makeover, perfect for Sunday dinner yet fast enough for a weeknight too. If you’ve never spatchcocked a chicken, it’s when you take the backbone out and flatten it, allowing it to cook faster and more evenly – HELLO juicy chicken! Perfectly seasoned chicken, potatoes, and a dreamy sauce you’ll basically want to drink. You’ve gotta make this!
Tips:
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There’s two ways you can spatchcock your chicken: you can do it yourself, or you can ask your butcher to do it for you. Just be sure to save the backbone for stock! I like to keep mine in the freezer until I’m ready to use them.
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If you are spatchcocking or butterflying your whole chicken yourself, the first thing you are going to need are some heavy duty kitchen shears (like these). Place the chicken on a cutting board breast side down. Use your kitchen shears to cut along both sides of the backbone. Remove the backbone and reserve for stock (it freezes well in a ziplock). Flip the chicken over and press firmly on the breast bone with your palms until you hear a crack and the chicken is as flat as possible.
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Potatoes: the potatoes come out soft cooking them under the chicken, which I then like to mash with the sauce to go along with the chicken. If you like your potatoes crispy, I’d recommend cooking them on a separate baking sheet with a little olive oil and seasonings.
Serves 4.
Ingredients:
For the Perfect Spatchcock Roast Chicken:
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1 3-4 lb organic whole chicken
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2 medium yukon gold potatoes, peeled and cut into 1” pieces
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1¼ cup chicken broth
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1 tbsp tomato paste
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7 peeled garlic cloves
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1 tbsp coriander seeds
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1 tbsp fennel seeds
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1 tbsp red pepper flakes
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1 tbsp smoked paprika
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¼ cup olive oil
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Zest from 1 orange
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Zest from 1 lemon
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Salt to taste
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Lemons for serving
Directions:
For the Spiced Spatchcock Roast Chicken:
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If you are spatchcocking or butterflying your whole chicken yourself, the first thing you are going to need are some heavy duty kitchen shears (like these). Place the chicken on a cutting board breast side down. Use your kitchen shears to cut along both sides of the backbone. Remove the backbone and reserve for stock (it freezes well in a ziplock). Flip the chicken over and press firmly on the breast bone with your palms until you hear a crack and the chicken is as flat as possible.
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Pat the chicken dry with paper towels and season generously with salt.
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Let it sit for about 10 minutes while you work on your spice rub.
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Grind coriander seeds and fennel seeds in a mortar and pestle, or use the bottom of a sauce pan or glass to break up the seeds into a rough powder.
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Transfer to a bowl with the red pepper flakes, smoked paprika, olive oil and orange and lemon zest.
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Pat the chicken dry again and rub the spice mix all over the chicken and under the skin as well.
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Let sit for about 15-20 minutes while your oven preheats to 450 degrees.
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In a cast iron skillet, whisk together chicken broth and tomato paste.
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Scatter garlic cloves and potatoes all over the skillet and place your chicken on top, breast side up. Tuck the wings behind the breast .
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Bake at 450 for about 40-45 minutes, basting halfway through or until an instant thermometer reads 155 (it will continue cooking as it rests).
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Once your chicken is cooked, transfer the chicken and potatoes to a board and tent with foil to let rest 10 minutes.
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Transfer your cast iron with the sauce remaining in it to a burner, bring to a boil then reduce on low for about 8-10 minutes, smashing the roasted garlic into the sauce.
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Serve the chicken with the sauce, potatoes, and your preferred vegetable for a delicious and hearty meal that tastes just as good for lunch all week!