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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
An introduction to cooking Spatchcock Chicken, Salsa Verde, and Roasted Potatoes with Richard Blais
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
Preheat oven to 350°F.
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
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.
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
Press down on the sternum of the bird to flatten it out as much as possible. Heat a roasting pan over medium high heat on stovetop.
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
Season chicken liberally on both sides with salt and pepper. Pat dry the skin of the chicken with a paper towel.
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
Add canola oil to the hot roasting pan. Add chicken, breast side down, to the roasting pan and cook for 10-15 minutes. Press chicken down lightly onto pan to ensure even browning. If desired, place backbone portion into the pan as well.
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
Add butter to pan and cook for another minute. The bird should start to brown, and the butter should start to melt. Carefully flip the chicken over so it is breast side up.
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
Once the chicken is golden-brown, add potatoes and pearl onions to the pan. Cook for another minute.
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
Spoon some of the melted butter in the pan over the top of the chicken.
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
Place roasting pan in preheated oven and cook for 2 minutes, or until the internal temperature of the chicken reaches 165°F on a meat thermometer. In the meantime, prepare the salsa verde.
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
Check to see that chicken is done. Remove from oven or add time as needed.
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
For the salsa verde, add parsley, chives, tarragon, anchovies, anchovy juice, whole grain mustard, a splash of sherry vinegar, chili flake, smashed garlic, honey, black pepper, salt and good olive oil in a food processor. Slice a lemon and set aside to juice later.
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
Pulse the food processor so the mixture forms a salsa-like consistency.
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
Taste the salsa verde for acidity and finish with some freshly-squeezed lemon juice to taste.
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
Place salsa verde in a bowl and set aside.
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Spatchcock Chicken, Salsa Verde and Roasted Potatoes
Plate the chicken with potatoes, onions, and pan drippings. Cover the whole bird with salsa verde or set aside in a small bowl for dipping.