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This bird comes brined and butterflied, ready to lay out flat on a sheet pan. Why? So you can get a roast chicken dinner in nearly half the time, with all of the trimmings.
What You Get
Brined spatchcocked chicken
What You’ll Need
Salt and freshly ground pepper
Makes 4 servings
Active Time: 15 minutes
Total Time: 60 minutes
Preheat the oven to 475°F. Line 2 sheet trays with foil and grease with olive oil. Remove the herb butter from the fridge and set it near the oven to soften.
Remove the chicken from the packaging and pat dry. Open up the chicken and spread it out on one of the prepared pans, skin-side up.
Trim the baby carrots and cut them in half lengthwise. Cut the potatoes into halves or quarters, depending on size. In a large bowl, combine the carrots and potatoes, drizzle with 2 tablespoons olive oil and season with 1 teaspoon salt, and toss to coat. Spread them on the second pan.
Transfer the pans to the oven and roast until the chicken is golden and no longer pink at the center of the thickest part, and the carrots and potatoes are tender when pierced with a knife, 30 to 40 minutes. Let the chicken rest for at least 5 minutes.
Carve the roasted chicken into breast and leg pieces. Transfer the pieces to plates, with the roasted carrots and potatoes on the side. Grind with pepper and serve warm, passing the softened herb butter and garlic aioli, for slathering over everything.