Spatchcocked Chicken with Roasted Potatoes and Carrots
Print recipe| Serves | 4-6 |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 15 minutes |
| Meal type | Main Dish |
Ingredients
- 1 Small to medium whole chicken (any giblets/organs removed from cavity and dried with a paper towel)
- 1 Pound potatoes (washed & cut into chunks (I used tiny potatoes that were on sale at the grocery store but any kind are fine....medium to low starch such as red or Yukon gold will work better than Russets) )
- 3 Medium carrots (washed & cut into chunks)
- 2 Tablespoons olive oil
- salt & pepper
Directions
| Step 1 | |
| Preheat the oven to 450 degrees. | |
| Step 2 | |
| Preheat a large skillet (I used a 10-inch cast iron skillet but I really think I should probably use a 12-inch skillet for this purpose) over medium (the reason I burned the skin is that for some reason I preheated my power burner over HIGH heat. Yes, that's right). Set the chicken breast-side down on a cutting board and use kitchen shears to cut down both sides of the back bone, completely removing it. Press down firmly on the chicken to flatten it (the legs will turn inward as shown). | |
| Step 3 | |
| Brush olive oil over the entire chicken then sprinkle with salt and pepper (I like to put salt and pepper in a small bowl that will be thrown away after I use it to avoid cross-contamination). Set breast-side down in the skillet and brown for two minutes. While the chicken is browning, toss the potatoes and carrots with one tablespoon of olive oil, salt, and pepper. Use two pairs of tongs to remove the chicken from the pan (careful not to break the skin if you can avoid it) then place the potatoes and carrots in the skillet and toss to coat with the oil in the pan. Place the chicken, now breast-side up, on top of the vegetables. Place in the oven and roast until a thermometer inserted in the thigh of the chicken registers 165 degrees (I did lift the chicken and stir the vegetables a couple of times during the cooking time), about 40-45 minutes. | |
| Step 4 | |
| Once the chicken is done, remove to rest on a cutting board. Stir the potatoes and carrots and return to the oven for another 10-15 minutes. Carefully cut the chicken into pieces and serve with the vegetables. | |
