Schmaltzy Roast Spatchcock Chicken
This easy-to-make Schmaltzy Roast Spatchcock Chicken dish offers you all the trimmings. Featuring tender chicken and decadently layered potatoes smothered in broth, melted butter, and sour cream – along with delectable herbs – it’s an absolute feast!
This recipe probably isn’t the kind of meal you’d typically serve up on an average weekday Monday evening – although you could!
One of the hallmarks of celebratory food is a wealth of richness and flavour. And, in this sumptuous dish, you’re getting exactly that, in abundance.
For Easter, or any special occasion, it also pairs really well with these mouth-watering Roasted Carrots with Sticky Tahini Yoghurt.
Truly Schmaltzy Roast Spatchcock Chicken
Although this recipe doesn’t actually feature traditional Schmaltz (rendered chicken fat), it loses nothing in translation. If ‘schmaltzy’ is a synonym for over-the-top indulgence and outrageously tasty, finger-licking flavour, this feast ticks all the boxes. With many other recipes, the goal is to preserve the unique individuality of each food element for contrast – but not here. Instead, we’re allowing the best characteristics of the chicken, potatoes, and sauces to mingle together. The result? An impossibly delicious symphony of rich, irresistible flavours.
Best of Both
A well-made potato bake is a treat on its own. So is roast chicken, no matter how you prefer it. But put them together, and they cooperate rather than compete. Here, we’re cooking and roasting each in turn – and then together, so they can each absorb the very best flavours and textures. Amazingly, this doesn’t cause any confusion, because some foods, like complementary colours, just pair incredibly well.
Balance the Flavours of Schmaltzy Spatchcock Chicken
At first glance, this dish can seem impossibly rich and fatty – but it’s actually very cleverly proportioned. Using chicken stock or vegetable stock instead of actual rendered fat means you’re getting a more nutritious alternative while retaining fantastic flavour. It also juxtaposes the richness of the roast chicken and the potato bake with agreeable sharp notes brought about as a result of introducing the chives, garlic, and sour cream.
Together, these produce an almost smoky blend of flavours within the creamy sauce that so wonderfully envelops the potato bake and the basted chicken.
Food That Brings People Together
Nothing creates special memories like great cooking. And whether you’re celebrating Easter or simply treating family and friends to a special occasion, this is one of those recipes. It’s a dish that encourages exuberance, is very obviously festive, and deeply satisfying. It also – dare we say it – makes second helpings almost obligatory.
The true wonder of this recipe, though, is this: there are no wildly exotic ingredients. And yet, the way it’s prepared results in a distinctive taste that is likely to become a seasonal must-have.
Tell It Like It Is
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Frequently Asked Questions
What are the best potatoes to use for this recipe?
For a potato bake like this, use Russet or Idaho potatoes (or equivalent) if you can. These potatoes are relatively low in moisture and high in starch – so they typically bake up fluffy on the inside and crisp on the outside.
And, because we’re baking them in our Schmaltz-inspired cook-in stock, they’ll absorb those juices and fats for an absolutely incredible flavour.
What is wild garlic?
Wild garlic isn’t technically ‘garlic’, but actually a member of the Amaryllis family of wild plants. It has a bulb similar to garlic, but with a taste that is somewhat less sharp. It’s also a very popular ‘forage food’ that carries surprising health benefits – and is often used in traditional medicines to treat high cholesterol and rheumatism.
Can I substitute a whole chicken with chicken portions?
If you prefer a particular cut (like prepacked drums, thighs, or breasts), then you can*. Bear in mind that it can be a little more finicky and challenging to baste smaller individual chicken portions. Also, you’ll need pieces with decent skin coverage to hold the basting butter while cooking.
Should I wash the chicken before cooking?
In a word: no. Washing raw poultry can cause the accidental spread of microscopic particles onto adjacent surfaces or nearby foods and cause contamination.
Rest assured, the heat of your oven will ensure that any naturally occurring bacteria are destroyed through cooking. If you absolutely have to remove excess blood or other unwanted specks from uncooked chicken, simply use a paper kitchen towel to dab or wipe it away.
Needless to say, ensure the towel or napkin is properly disposed of – and thoroughly wash your hands after handling raw poultry.