Spatchcocked Chicken With Mushrooms and Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 (3½-4½-pound) whole chicken
4¼ teaspoons kosher salt
1½ teaspoons freshly ground black pepper
½ teaspoon dried thyme
2 cloves garlic
¼ cup butter
1½ pounds mushrooms, such as white button, portobello, cremini or a mix, trimmed and halved or quartered depending on size
2 large onions, cut into ¾ - inch dice
3 large Yukon Gold potatoes, cut into ¾ - inch dice
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh chervil, tarragon, parsley, chives or a combination
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Directions: |
Directions: 1. Spatchcock chicken: Starting at thigh end, cut along one side of backbone with kitchen shears. Repeat along other side. Discard backbone or save for stock. Turn chicken over, breast-side up, and splay it open it like a book. Press hard on chicken, cracking the breast bone, to flatten.
2. Preheat oven to 450 degrees. Place a rimmed baking sheet or a very large ovenproof skillet on upper rack of oven. (Pan should be large enough to hold flattened chicken as well as vegetables in a very shallow layer.) Season chicken all over with 4 teaspoons salt, 1 teaspoon pepper and dried thyme.
3. In a food processor or blender, purée garlic and butter.
4. Gently pull chicken skin away from meat. Rub half of butter mixture under skin. Try not to tear skin. Rub remaining butter mixture on top of skin and on underside of chicken.
5. In a bowl, toss mushrooms, onions and potatoes with olive oil and remaining salt and pepper.
6. Place chicken in pan, skin-side up. Scatter vegetables around chicken. Roast until an instant-read thermometer stuck in thickest part of breast registers 150-155 degrees and in thickest part of thigh and drumstick registers 160-165 degrees, 30-40 minutes. Stir vegetables occasionally during cooking.
7. Transfer chicken to a carving board and let rest 10 minutes. Cut chicken into 8 pieces and scatter with herbs. Serve with vegetables and pan juices. |
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