This delicious Spatchcocked Chicken with Golden Potatoes will transform your dinner table. This dish is a hit since it’s tasty, perfectly roasted, and simple to make.
Components:
- One whole (3–4 pound) chicken
- Cut two pounds of gold potatoes into wedges.
- 2 tablespoons of olive oil
- 4 minced garlic cloves
- 1 lemon, diced
- 1 tablespoon freshly chopped rosemary
- 1 tablespoon freshly chopped thyme
- To taste, add salt and pepper
Step 1: Oven Prep
Set the oven’s temperature to 425°F (220°C).
Step 2: Get the chicken ready
On a chopping board, place the chicken breast-side down. Cut off the backbone by making cuts on both sides with kitchen shears. To flatten the chicken, turn it over and apply strong pressure. Wet the chicken with paper towels and pat dry.
To season the chicken, rub it with a tablespoon of olive oil, minced garlic, chopped thyme, rosemary, and salt. Ensure that it is evenly coated.To prepare the potatoes, toss the wedges in a bowl with salt, pepper, and the remaining tablespoon of olive oil.
Step 3: Layout in Baking Dish
Arrange the lemon slices in a big baking dish or roasting pan. Arrange the chicken, cut side down, over the lemon wedges. Place the wedges of potato around the chicken.
Step 4: Roast the chicken
Roast for 45 to 55 minutes, or until the chicken achieves an internal temperature of 165°F (74°C), and the potatoes become crispy and golden. The oven should be warmed. For additional crispy skin, broil for the final five minutes, if necessary.
Step 5: Rest and Serve
Ten minutes should pass before slicing the chicken. Enjoy the chicken served with the roasted potatoes!
With its ideal balance of crispy skin, juicy meat, and tender potatoes, this spatchcocked chicken with golden potatoes is a delicious dish that goes well with any meal.
