Best 3 Spatchcock Roast Chicken With Schmaltzy Potatoes And Green Goddess Sauce Recipes

Spatchcock roast chicken with schmaltzy potatoes and green goddess sauce is a delectable dish that combines succulent chicken, crispy potatoes, and a vibrant herbaceous sauce. This culinary masterpiece offers a harmonious blend of flavors and textures, making it a perfect centerpiece for any special occasion or a delightful weekend meal. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the process of creating this show-stopping dish, ensuring that every bite is a symphony of taste and satisfaction.

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SPATCHCOCKED CHICKEN WITH POTATOES

Spatchcocked Chicken with Potatoes image

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.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 7

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

Steps:

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.
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.

ROASTED SPATCHCOCKED CHICKEN WITH POTATOES

Roasted Spatchcocked Chicken with Potatoes image

There is absolutely nothing better than a perfectly roasted chicken. Wouldn't you agree? Perfect juicy meat and crunchy skin... Thanks to my father and his visit this past weekend, I have learned a new method for roasting a hen -- spatchcocking!

Provided by Diana71

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h40m

Yield 6

Number Of Ingredients 7

Ingredients

1 serving cooking spray
2 sweet potatoes, sliced very thinly
2 Yukon Gold potatoes, sliced
1 large onion, sliced
1 (2 to 3 pound) roasting chicken
2 tablespoons olive oil, or to taste
1 pinch salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray.
Layer sweet potatoes, potatoes, and onion slices in the bottom of the broiler pan.
Place chicken, breast side down, on a work surface. Cut along both sides of the backbone with kitchen shears from top to bottom; remove backbone. Flip chicken and splay it open. Press firmly onto breasts with your hands to break the breast-bone.
Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top.
Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 33.8 g, Cholesterol 80.8 mg, Fat 18.9 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 4.6 g, Sodium 160.9 mg, Sugar 5.6 g

SPATCHCOCK CHICKEN

Spatchcock Chicken image

Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.

Provided by SandyG

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

2 (3 1/2) pound whole chickens, wingtips removed
2 teaspoons salt
1 teaspoon dried tarragon
1 teaspoon paprika
¼ teaspoon black pepper
4 teaspoons olive oil
2 lemons, thinly sliced and seeded

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

Nutrition Facts : Calories 545.4 calories, Carbohydrate 0.4 g, Cholesterol 239 mg, Fat 32.1 g, Fiber 0.1 g, Protein 59.9 g, SaturatedFat 8.6 g, Sodium 758.1 mg

Tips:

Brining the chicken: This is an optional step, but it helps to keep the chicken moist and flavorful. To brine the chicken, simply dissolve 1/2 cup of salt in 4 cups of water and then submerge the chicken in the brine for 4-8 hours.
Spatchcocking the chicken: This technique involves removing the chicken's backbone and flattening it out. This allows the chicken to cook more evenly and quickly. To spatchcock the chicken, use a sharp knife to cut along either side of the chicken's backbone. Then, use your hands to flatten the chicken out.
Seasoning the chicken: Season the chicken generously with salt, pepper, and other herbs and spices of your choice. You can also rub the chicken with olive oil or butter to help it stay moist.
Cooking the chicken: Roast the chicken in a preheated oven at 425 degrees Fahrenheit for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
Making the schmaltzy potatoes: To make the schmaltzy potatoes, simply boil the potatoes until they are tender. Then, mash the potatoes with butter, schmaltz, and milk until they are smooth and creamy.
Making the green goddess sauce: To make the green goddess sauce, simply combine all of the ingredients in a blender or food processor and blend until smooth.

Conclusion:

This spatchcock roast chicken recipe with schmaltzy potatoes and green goddess sauce is a delicious and easy-to-make meal that is perfect for any occasion. The chicken is juicy and flavorful, the potatoes are creamy and rich, and the sauce is tangy and herbaceous. This dish is sure to impress your friends and family!