Spatchcocked Chicken with Smashed Potatoes
This is my new favorite chicken recipe. It is SO flavorful and it covers every base of flavor there is. A super chic online gourmet kitchen store called Season & Stir sent me a couple of products that I used for this recipe and will link below.
The recipe is Spatchcocked chicken that is covered in Vampire Repellent seasoning (garlic-y & slightly spicy), and then cooked perfectly in the oven to achieve some insanely crunchy skin. Then some super crispy on the outside and creamy on the inside baby yellow potatoes that are also seasoned with salt and the Vampire Repellent seasoning. And finally everything is drizzled with a cool garlic-y yogurt sauce and a honey dijon vinaigrette.
Overall the recipe is easy even though there are 4 components. The result is a super filling and flavorful dinner!
Vampire Repellent Seasonings (In case you’re unable to purchase): Roasted minced garlic, granulated garlic, granulated onion, sea salt, Canadian coriander, paprika, marjoram, lemon thyme, organic chilies
Items from Season & Stir that I cannot live without!
Vampire Repellent- delicious and flavorful blend of roasted garlic, granulated garlic, granulated onion, sea salt, coriander, paprika, marjoram, lemon, thyme, and organic chiles.
Sternsteiger Grill-Chicken Cutting Shears- these literally made spatchcocking the chicken feel like I was cutting wrapping paper! This is a great purchase for yourself, or a great gift for others. Definitely something I will use frequently!
Peranzana Extra Virgin Olive Oil in Sardine Ceramic- high quality olive oil in a gorgeous keepsake ceramic bottle. Definitely an olive oil that you want to leave on your counter!
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Spatchcocked Chicken with Smashed Potatoes
Ingredients
- 1 whole 5 lb chicken
- 2 tablespoons all-purpose flour
- Vampire Repellent Seasoning
- salt and pepper
- olive oil
- 3 lbs mini yellow potatoes
- 1 cup plain Greek yogurt
- 2 cloves garlic, grated (or minced)
- 2 tablespoons lemon juice
- Salt to taste (I probably used 1.5 teaspoons)
- Chopped fresh parsley or dill for garnish (optional)
- 4 tablespoons of water- optional, this will thin out the sauce
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons honey
- Salt and black pepper to taste
Instructions
- DAY BEFORE Spatchcock chicken and liberally salt and season with vampire repellent seasoning. Top and back of the chicken. Lay on a wire rack on top of a pan and leave in refrigerator overnight. This will dry out the skin and will make it really crispy!
- WHEN READY TO COOK Preheat oven to 350°F
- In a cast iron pan, add 2-3 tablespoons of oil over medium heat. Sprinkle chicken lightly with flour, and when oil is hot enough (shimmering) add chicken to pan skin-side down and don’t move it for about 8-10 minutes to get a really good crust. Then flip chicken over and stick in oven until internal chicken thigh temp is 165°F (about 45-60 minutes). Remove from oven and let rest.
- While chicken is in oven, boil potatoes in salted water until fork tender. Drain and spread on a paper towel-lined cutting board to dry.
- In a small bowl, make the honey dijon vinaigrette by whisking together olive oil, apple cider vinegar, dijon mustard, and honey until well combined. Season with salt and pepper to taste.
- In a medium bowl, make the garlic yogurt sauce by mixing together the greek yogurt, grated garlic, chopped parsley or chives, and lemon juice until combined. Season with salt to taste. The consistency will be really thick- add 1 tablespoon of water at a time until you get to the consistency that you like. I prefer it to be drizzle-able.
- With about 10-20 minutes left on the chicken, fry potatoes in a large pan by heating 1/3 cup olive oil on medium heat until shimmering. Smash potatoes with the bottom of a glass cup or your hand (don’t smash too hard). Fry in batches, about 5-8 minutes per side until really crispy. Brush oil from the pan on the top of the potatoes once you first put them in the pan, and then lightly sprinkle with vampire repellent seasoning and salt.
- To serve, carve up chicken and plate with potatoes. Drizzle vinaigrette and yogurt sauce over and enjoy!
