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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
YUMMLY DEMO19Ingredients
60Minutes
760Calories
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Description
A quick, easy, and delicious way to roast chicken! This spatchcock chicken recipe is a must-have in your cooking arsenal.
Ingredients
US|METRIC
4 SERVINGS
- 1 whole chicken (3-4 lb.)
- 1 Tbsp. kosher salt
- 1 1/2 Tbsp. cracked black pepper (divided)
- 2 Tbsp. canola oil
- 2 Tbsp. butter
- 2 cups pearl onions (peeled, or cippolini onions)
- 1 1/2 lb. baby potatoes (gold or red)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup chives (chopped)
- 1/4 cup fresh tarragon (chopped)
- 2 anchovy fillets (with juice from the can)
- 1 Tbsp. whole grain mustard
- 1/4 cup sherry vinegar
- 1 tsp. crushed red pepper flakes
- 2 cloves garlic (chopped)
- 1/2 tsp. honey
- 1 tsp. kosher salt (for salsa verde)
- 1 cup extra-virgin olive oil
- 1 lemon
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Directions
- Preheat oven to 350°F (177°C).
- Lay chicken breast side down on a cutting board. Using kitchen shears, cut along both sides of the chicken’s backbone and remove. Flip chicken over and press down firm on the backbone, opening out the sides of the bird so it lays flat.
- Press down on the sternum of the bird to flatten it out as much as possible. On the stovetop, heat a roasting pan over medium high heat.
NutritionView More
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760Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories760Calories from Fat600 |
% DAILY VALUE |
Total Fat67g103% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol15mg5% |
Sodium2500mg104% |
Potassium990mg28% |
Protein6g |
Calories from Fat600 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber6g24% |
Sugars7g |
Vitamin A20% |
Vitamin C110% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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