Spatchcock Chicken with Potato Salad and Roasted Carrots

Serves 4
Chef Signature Have a question? Message Chef Chris Kennedy

Ingredients

  • 1 whole chicken (4 lbs)
  • 1 spring onion including tops, rough chopped
  • 1 spring garlic, rough chopped
  • 1 meyer lemon, zest and juice
  • 1/2 tbsp ground black pepper
  • 1 cup arugula, chopped
  • 1 tbsp kosher salt
  • 1 tbsp softened butter

Procedure

  • 1Place the chicken breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it entirely. Flip the bird over and press down firmly on the breastbone with your hand until you hear it crack. It should lie completely flat.
  • 2Place the onion, garlic, lemon, pepper, arugula, salt, and butter into a blender. Blend well into a smooth paste. Taste and adjust with salt as desired.
  • 3Preheat oven to 425 degrees. Prep a baking sheet with a wire rack for roasting.
  • 4Using your fingers, press between the meat and the skin to loosen the skin around the breast and thighs. Again, using your hands, spread some of the spice rub underneath the skin and rub the remaining seasonings all over the outside. This will get messy and you cannot use too much, so be generous!
  • 5Place the chicken, skin-side up, on your baking sheet with rack. Place it into the center of the preheated oven and roast for about 15 to 20 minutes until you have good color on the skin.
  • 6Lower the temperature to 350 degrees and continue to cook for another 15 to 20 minutes until the internal temperature reaches 165 degrees. Timing may very by oven. Remove from oven and let rest for at least 10 before carving to allow the juices to settle.
  • 7Carve and serve alongside your favorite block party side dishes like potato salad, roasted carrots, and Trefethen Family Vineyard wines. Happy Cooking!