Photo by Gina Moore
SERVES 4–6
2 tablespoons unsalted butter, softened
3 large garlic cloves, minced
1 tablespoon Italian seasoning (or mixture of dried thyme, oregano and rosemary)
1 whole chicken, spatchcocked
Kosher salt
Fresh ground black pepper
2 pounds baby potatoes or fingerlings
2 tablespoons olive oil
Fresh chopped parsley, for garnish
Lemon zest, optional
Preheat oven to 400 F. Cover a shallow roasting pan/sheet pan with foil or parchment paper and set aside. In a small bowl, combine the butter, garlic and Italian seasoning. Rub the butter mixture all over the chicken, gently loosening the skin and applying some of the butter under the skin as well. Season the chicken generously with salt and pepper and place skin side up in the center of the roasting pan.
In a large bowl, toss the potatoes with olive oil, salt and pepper and place in the roasting pan around the chicken. Roast 55–65 minutes or until temperature on an instant-read thermometer reaches 165 degrees and the chicken is golden brown. If not brown, turn oven temp to broil and broil for 5 minutes until desired brownness. Watch carefully to avoid burning. Place chicken and potatoes on a serving platter and garnish with parsley. Grate lemon zest over potatoes, if desired, and serve.
Chef’s Tip
What is a spatchcocked chicken? Spatchcocking is the process of removing the backbone from a chicken or turkey. This is done using poultry shears or scissors—do not use a knife—to cut down the back of the chicken on both sides of the backbone, from the neck opening to the tail. Open the chicken like a book, and with the heel of your hand, crack the breastbone. This allows the chicken to lie flat. If you are not comfortable with the process or do not have the proper shears, ask your butcher to do this for you. Spatchcocking a chicken allows it to cook evenly and in less time.
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