Spatchcock Roast Chicken
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.
Servings 4 people
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.
Notes
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.