This Spatchcock Roast Chicken with Potatoes is the perfect comfort meal that will surely impress your taste buds. To start, the chicken is marinated in a flavorful blend of yogurt, spices, and mustard, which infuses it with rich, savory notes. As a result, the chicken becomes incredibly tender and juicy. Meanwhile, the potatoes are roasted to perfection, becoming golden and crispy. What makes this dish even better is how everything cooks together in one pan, making it an easy, hands-off meal that’s perfect for busy weeknights or special occasions. Not to mention, it’s incredibly satisfying and full of delicious flavors that will have everyone coming back for seconds.
why you’ll love this recipe:
You’ll absolutely love this Spatchcock Roast Chicken with Potatoes for several reasons. First and foremost, it’s a one-pan wonder, which means you’ll have minimal cleanup and simple prep. Additionally, the chicken is marinated with a rich blend of spices, yogurt, and mustard, making it incredibly juicy, tender, and packed with flavor. Furthermore, the potatoes, coated in the same savory sauce, turn golden and crispy as they roast alongside the chicken, creating the perfect side dish. Moreover, the recipe is highly versatile—you can easily adjust the seasoning to suit your taste, and whether you bake the chicken immediately or marinate it for a few hours, the result will always be delicious. Finally, this meal is the kind of comforting, hearty dish that will leave everyone at the table feeling satisfied and coming back for more!
Summary of the recipe:
Recipe Overview
This Spatchcock Roast Chicken with Potatoes is a flavorful and comforting dish, combining juicy, tender chicken with crispy potatoes, all cooked together in one pan.
Prep Time
To start, the prep time is quick, taking only about 15-20 minutes to prepare the ingredients, making it an easy dish to get going.
Cook Time
Next, the chicken and potatoes bake together in the oven for about 1 hour. First, bake them covered for 30 minutes, then uncover and continue cooking for another 30-45 minutes to achieve that golden, crispy finish.
Total Time
In total, this recipe takes approximately 1 hour and 30 minutes to 1 hour and 45 minutes, making it a relatively quick and hands-off meal.
Ingredients for Spatchcock Roast Chicken
chicken ,A whole chicken,
Yogurt to add creaminess,
Tomato paste for rich flavor,
Mustard for tanginess,
Chili paste for a spicy kick,
Fresh lemon juice for zest,
Minced garlic for aromatic depth,
Oil to cook and crisp up the chicken,
Salt to enhance the flavors,
Paprika for color and smokiness,
Black pepper for a mild heat,
Rosemary for earthy fragrance,
Potatoes for a hearty side.
How to make Spatchcock Roast Chicken
Prepare the Chicken
1 -First, clean and wash the chicken with cold water and vinegar to remove any impurities.
2-Then, gently tap the chicken with a paper towel to dry it off.Next,
3-place the chicken breast-side down and carefully cut the spine using a knife or scissors
4-After that, flip the chicken over and press down on the breast with your hands to flatten it.
Make the Sauce
5. In a separate bowl, combine all the ingredients listed above to make the sauce.
Coat the Chicken and Potatoes
6. Once the sauce is mixed, brush it generously all over the chicken on both sides. Be sure to save some sauce for the potatoes.
7. At this point, you can either bake the chicken right away or marinate it for a couple of hours for enhanced flavor.
Prepare the Potatoes
8. Meanwhile, cut the potatoes into wedges and mix them with the remaining sauce to coat them evenly.
Bake the Chicken and Potatoes
9. Next, place the chicken in a baking dish and arrange the potatoes around it. Cover everything with aluminum foil.
10. Bake in a preheated oven at 400°F for 30 minutes, keeping it covered.
11. Finally, uncover the chicken and continue baking for another 30 to 45 minutes, or until it turns golden and crispy.
Tips & Tricks for Spatchcock Roast Chicken with Potatoes:
Start by Drying the Chicken Well: After cleaning the chicken, it’s important to dry it thoroughly with a paper towel. Doing so helps achieve crispy skin. Without proper drying, the moisture on the skin can cause the skin to steam, which prevents it from crisping up during roasting. Therefore, make sure to blot it dry before seasoning.
Season Under the Skin: While seasoning the outside of the chicken is important, don’t forget to season underneath the skin as well. By gently lifting the skin and applying olive oil, herbs, and spices directly to the meat, you’ll infuse more flavor. In addition, this technique ensures that the chicken stays juicy while achieving a beautiful golden color on the outside.
Use Parboiled Potatoes for Even Cooking: Since potatoes take longer to cook than chicken, a great method is to parboil them first. Simply cook the potato wedges for about 10-15 minutes, then drain and toss them in the sauce. As a result, they will cook evenly and crisp up alongside the chicken.
Bake at High Heat for Crispy Skin and Tender Potatoes: When roasting, it’s crucial to use a high heat (around 400-425°F or 200-220°C) to get the skin crispy and the potatoes golden. Moreover, a hotter oven allows the chicken to roast quickly, keeping the meat tender and juicy while getting that perfect texture on the outside.
4 Most Frequent Questions
1- Can I spatchcock the chicken in advance?
- Absolutely, you can prepare the chicken in advance. In fact, spatchcocking the chicken the day before can make the cooking process much easier. Moreover, if you season or marinate it ahead of time, the flavors will have time to penetrate deeper into the meat. Just cover and refrigerate it overnight.
2- What’s the best way to cook the potatoes alongside the chicken?
- The key is to make sure the potatoes are cut to similar sizes for even cooking. You can either mix them with the same sauce used for the chicken or parboil them first. Additionally, try spreading them evenly around the chicken in the pan to allow them to roast properly. If they’re too crowded, they may become soggy.
3- Can I cook spatchcock chicken on a grill instead of in the oven?
- Definitely! Grilling is an excellent alternative to roasting, and it imparts a smoky flavor. However, keep in mind that you may need to adjust the cooking time and temperature. Make sure to set up a two-zone fire, so the chicken can cook slowly over indirect heat while still getting a nice sear on the skin.
4- How do I know when the chicken is fully cooked?
- To be sure, use a meat thermometer. Insert it into the thickest part of the breast or thigh. Once the chicken reaches an internal temperature of 165°F (75°C), it’s ready. Additionally, make sure the juices run clear, not pink, when you cut into it.
More chicken delicious recipes
Oven roasted chicken and vegetables recipe
Spatchcock Roast Chicken
Ingredients
- 1 whole chicken 1.5 kg
- 4 potatoes cut into wedges
- 3 tosp yogurt
- 2 tosp tomato paste
- 2 tosp mustard
- 1 tsp chili paste
- 2 tbsp lemon juice
- 4 minced garlic
- 2 tbsp oil
- 1 tosp salt
- 1 tosp paprika
- 1 tsp black pepper
- 1 tsp rosemary
- Mix all together then
Instructions
- Prepare the Chicken
- First, clean and wash the chicken with cold water and vinegar to remove any impurities.
- hen, gently tap the chicken with a paper towel to dry it off.Next,
- place the chicken breast-side down and carefully cut the spine using a knife or scissors
- After that, flip the chicken over and press down on the breast with your hands to flatten it.
- Make the Sauce
- In a separate bowl, combine all the ingredients listed above to make the sauce.
- Coat the Chicken and Potatoes
- Once the sauce is mixed, brush it generously all over the chicken on both sides. Be sure to save some sauce for the potatoes.
- At this point, you can either bake the chicken right away or marinate it for a couple of hours for enhanced flavor.
- Prepare the Potatoes
- Meanwhile, cut the potatoes into wedges and mix them with the remaining sauce to coat them evenly.
- Bake the Chicken and Potatoes
- Next, place the chicken in a baking dish and arrange the potatoes around it. Cover everything with aluminum foil.
- Bake in a preheated oven at 400°F for 30 minutes, keeping it covered.
- Finally, uncover the chicken and continue baking for another 30 to 45 minutes, or until it turns golden and crispy.