An evening well spent with roasted spatchcock chicken

Everybody seems to love a well roasted chicken.  We all pick up the occasional rotisserie chicken from the local grocer, but nothing compares to the aroma of a bird in the home oven on a lazy afternoon. 

I like to spatchcock my chicken, a simple technique by which you cut the backbone of the chicken out and flatten the bird in order to brown the skin and promote even cooking. This is best achieved by using heavy kitchen shears cutting along each side of the “Pope’s nose” or tail on the underside of the chicken and setting aside the backbone for your stockpot. Next flip the bird breast side up and press firmly down with both hands to flatten.  After prepping the chicken, season liberally with Signature seasoned salt and allow to dry brine at room temperature for 2 hours before roasting, or in the refrigerator overnight.  

For this recipe I serve the “gluttons potatoes”- quickly blanched petite potatoes roasted along with the chicken and seasoned with Super Tuscan spice blend.  The potatoes will take on all of the rich flavor of the drippings left behind in the pan.  

The Deliciouser Signature seasoned salt is our go-to house blend of bright citrus, French tarragon, toasted coriander seeds and cracked peppercorns that marries perfectly with almost anything but especially poultry.

Ingredients:

• 1 large roasting chicken, 5 - 6 pounds

• 2 Tbsp. extra virgin olive oil 

• Signature seasoned salt 

• 2 pounds, petite potatoes

• 2 Tbsp. kosher salt

• 2 bay leaves

• 2 cups chicken stock

• ½ cup dry white wine or dry vermouth 

• 1 sprig fresh Rosemary 

• 1 tsp. Super Tuscan spice blend 

• 1 tsp. good quality red wine vinegar

• 2 Tbsp. cold unsalted butter

Directions:

Start by prepping the chicken as mentioned in the instructions above.  After you’ve successfully spatchcocked the bird rub with the olive oil to coat and season liberally with Signature seasoned salt, set aside.

For the potatoes: Bring a large pot of water to a boil, season with the kosher salt and bay leaves.  While the water comes to a boil cut the potatoes into bite sized chunks.  Add the potatoes to the boiling pot and cook briefly, test by poking the potatoes with the tip of a paring knife until just tender, drain and set aside.

While your chicken rests preheat oven to 425 degrees, I like to use a large preheated cast iron skillet to roast my chicken.  Coat the bottom of the pan with a very small amount of a neutral flavored cooking oil, such as canola or grapeseed which has a high smoking point.  Carefully lay the chicken, breast side up into the hot pan and place in the preheated oven.  Roast for 15 minutes then reduce heat to 375 degrees and roast for an additional 15 minutes.

Next,  pull the pan from the oven and add the potatoes surrounding the chicken. Return to the oven for an additional 15 minutes.  Next add the wine, chicken stock, rosemary and Super Tuscan spice blend to the pan, continue to cook for an additional 20 minutes.  The chicken will be done when an instant read thermometer placed into the thickest part of the bird reads 160 degrees and the juices run clear.  

Remove the chicken to rest for 10 - 15 minutes before carving.  Remove the potatoes and taste for seasoning, adjust by adding salt and Super Tuscan Spice blend to taste.

Return the pan to the stovetop and reduce the remaining liquid by half.  Finish the pan sauce by sharpening the flavor with the red wine vinegar, and swirling in the cold butter just until it becomes incorporated, remove from heat immediately and taste for seasoning.