Spatchcock Herb Chicken with Potatoes Is the best family friendly recipe you can find. It is simple and delicious. So easy on the kids but also beautiful and elegant enough to impress your friends.
We make this chicken at least once a week. The leftovers, even when little (we are a family of 4) are much appreciated. They make great tacos, enchiladas and chicken salad!
What you need to make Spatchcock Chicken with Potatoes.
One 4-5 lb whole chicken. Giblets removed.
Unsalted butter. Soften.
Fresh herbs: Whatever combination of herbs you can find. I like to use parsley, rosemary and thyme.
I like to let the chicken sit on the kitchen counter for about one hour before I start seasoning it. If the chicken is too cold, the butter won’t stick to the skin, and it won’t cook evenly.
Make sure to pat dry the chicken with paper towels. Dry chicken = beautiful golden-brown skin.
Herb Spatchcock Chicken with Potatoes
- 1 4-5 lb whole chicken, giblets removed
- olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons of butter, soften
- 2-3 large russet potatoes, washed
- 1/2 cup mixed fresh herbs, chopped (rosemary, parsley, thyme, oregano)
- Preheat oven to 425 degrees.
- Pat the chicken dry with paper towels. Place the chicken breast side down on a large cutting board. Secure the board placing a kitchen towel underneath.
- Using a sharp pair of kitchen shears to cut down each side of the back bone from the cavity all the way up to the neck. Reserve the backbone if desire (it makes great chicken stock).
- Make a small incision in the cartilage on the back of the breast bone and use your hands to gently press both sides down to flatten the bird.
- In a small bowl mix together the soften butter, salt, pepper, garlic powder, onion powder, and smoked paprika.
- Rub the butter all over the chicken and under the skin.
- Slice the potatoes into 1/2″ thick slices
- Grease a large baking sheet (or line it with aluminum foil for easy cleaning) Place the potatoes on the baking sheet and move them towards both ends. Place the chicken breast side up in the middle.
- Drizzle the potatoes with olive oil and season them with salt and pepper.
- sprinkle the herbs all over the chicken and potatoes. Press them down onto the chicken so they stick to the butter.
- Bake for 50-60 minutes rotating once for even cooking. the internal temperature should be 165 degrees when using a read thermometer.
- Let the chicken rest for 10 minutes before carving.