Description
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 cream – along with delectable herbs – it’s an absolute feast!
Ingredients
Units
- 1 Whole Chicken (Spatchcock)
- 2kg Potatoes
- 1 Onion
Herby Butter
- 80g Butter
- 15g Chives, thinly sliced (only use half of the chives for this butter mix)
- 2 Cloves of Garlic
- 10g Wild Garlic*
*Optional (if you can’t source wild garlic, simply add more chives to substitute)
Schmaltz-Inspired Stock
- 350ml Chicken or Veg Stock
- 1 Clove grated garlic
- 70g Sour Cream
Instructions
- Heat your oven to 190C with the fan setting on.
- Make the herby butter by combining the butter, half the chives, garlic, and wild garlic (if you’re using it) in a food processor. Blitz until the herbs, garlic and butter are well combined and the butter is bright green.
- Next, spatchcock your chicken (or ask your butcher to do this) by removing the backbone that runs from the tail to the wings with a sharp pair of kitchen scissors, or a knife.
- Prep the potatoes, using a knife or mandolin to slice them into flat medallions about 1mm thick.
- Add a little of the herby green butter to a shallow casserole or baking dish big enough to fit your spatchcock chicken. Butter the inside of the dish, then layer in the potatoes. Place two layers of potatoes into the dish, slightly overlapping, until the base is covered. Then, scatter over a little onion and generous pinch of chopped chives, before adding another layer of potatoes. Repeat the layers, alternating between layers of sliced potato and a scattering of sliced onions and chives, until the potatoes are used up. Your final layer should consist of sliced potatoes.
- Now, the stock: Combine the stock, sour cream and grated garlic in a jug and mix well. Pour the stock over the scalloped potatoes, then cover and pop into the oven for 15-20 minutes, or until the liquid is hot and bubbling and the potatoes are beginning to soften.
- While the potatoes cook, place the chicken on a board, breast meat up and splayed open. Press the softened herby butter under the skin of the chicken, lifting the skin with your fingers to work the butter around the thighs, legs, breast, and neck area.
- Now, remove the potatoes from the oven, and place the spatchcock chicken, breast side up, on top of the potatoes. Return the dish uncovered to the oven. Roast for 50-55 minutes or until the chicken is golden brown and cooked through, with an internal temperature around the leg joint of 65C.
- Remove the chicken from the potatoes, and set aside to rest for 15 minutes in a warm spot.
- Increase the heat to 200C on fan and return the potatoes to the oven. Cook for around 10-15 minutes longer, until the potatoes are crisped and cooked through in the middle.
- Carve the chicken into pieces, pour the residual juices over the potatoes – and serve! This Schmaltzy Roast Spatchcock Chicken dish – with decadent potatoes – is rich, bursting with flavour, and a masterful centrepiece of any celebration feast. Enjoy!
Notes
If you’re using pre-packed chicken portions (like drums, thighs, or breasts), try to pick out portions that are conspicuously fatty. Individual portions are sometimes cleaned more rigorously and are leaner, but for this recipe, you want those natural fats to blend with the schmaltzy sauce for optimum flavour and richness.
- Prep Time: 20 min
- Cook Time: 90 min
- Category: Mains
- Method: Bake
Nutrition
- Calories: 711.37kcal
- Sugar: 4.31g
- Sodium: 223.68mg
- Fat: 39.05g
- Saturated Fat: 15.55g
- Unsaturated Fat: 4.74g
- Trans Fat: 0.09g
- Carbohydrates: 52.02g
- Fiber: 6.06g
- Protein: 38.65g
- Cholesterol: 163.11mg
