Crispy Skin Roast Chicken with Smashed Potatoes by @erekav

1h15

6 servings

🍗

2.7 kg

Spatchcock chicken

🧂

15 g + 1.3 tsp

Kosher salt

⚫

2 g

Black pepper

🫒

100 ml

Olive oil

🧈

14 g

Butter

🥔

910 g

Baby potatoes

🧀

25 g

Parmesan

🌶️

2.3 g + 0.5 tsp

Paprika

🧅

1.2 g

Onion powder

🧄

3.1 g + 0.5 tsp

Garlic powder

🧈

57 g

Unsalted butter

🌿

0.5 g

Rosemary

🌿

0.5 g

Thyme

  1. Pat
    • spatchcock chicken
    • kosher salt

    Pat the spatchcock chicken dry and season both sides with kosher salt and black pepper.

  2. Refrigerate
    • spatchcock chicken

    Refrigerate the uncovered chicken for 60 to 720 min, then pat it dry again.

  3. Boil
    • baby potatoes
    • kosher salt

    Cover the baby potatoes with salted water and bring the water to a boil.

  4. Boil
    • baby potatoes

    Boil the potatoes for 15 min until fork-tender, then drain and cool for 5 min.

  5. Toss
    • baby potatoes
    • olive oil
    • Parmesan cheese

    Toss the potatoes with 3 tbsp olive oil, Parmesan cheese, 3/4 tsp kosher salt, 1/2 tsp paprika, onion powder, and 1/2 tsp garlic powder.

  6. Preheat

    Preheat the oven to 400°F (205°C).

  7. Mash
    • unsalted butter
    • rosemary
    • Kosher salt

    Mash the unsalted butter with rosemary, thyme, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp kosher salt.

  8. Place
    • spatchcock chicken
    • unsalted butter

    Place dollops of compound butter under the breast and thigh skin, then spread it evenly with your fingers.

  9. Heat
    • olive oil
    • butter

    Heat 1 tbsp olive oil and 1 tbsp butter in the skillet over medium-high heat.

  10. Cook
    • spatchcock chicken

    Cook the chicken skin-side down under the heavy pan for 6 to 8 min until the skin releases and turns crispy.

  11. Arrange
    • baby potatoes

    Arrange the seasoned potatoes in the skillet and cover them with parchment paper.

  12. Smash
    • baby potatoes

    Smash the potatoes into an even layer covering the skillet.

  13. Place
    • spatchcock chicken
    • baby potatoes

    Place the chicken skin-side up over the potatoes and roast for 30 min.

  14. Serve
    • spatchcock chicken
    • baby potatoes

    Check that the thickest part of the chicken reaches 165°F (74°C), then serve warm.

  15. Place
    • Spatchcock chicken
    • Baby potatoes

    Place the chicken, skin side up, on top of the potatoes and roast for 30 minutes or until the chicken has an internal temperature of 165F.

  16. Serve

    Serve warm.

Crispy Skin Roast Chicken with Smashed Potatoes by @erekav

1h15

6 servings

🍗

2.7 kg

Spatchcock chicken

🧂

15 g + 1.3 tsp

Kosher salt

⚫

2 g

Black pepper

🫒

100 ml

Olive oil

🧈

14 g

Butter

🥔

910 g

Baby potatoes

🧀

25 g

Parmesan

🌶️

2.3 g + 0.5 tsp

Paprika

🧅

1.2 g

Onion powder

🧄

3.1 g + 0.5 tsp

Garlic powder

🧈

57 g

Unsalted butter

🌿

0.5 g

Rosemary

🌿

0.5 g

Thyme

Preparation Steps

  1. Step 1/16

    Pat the spatchcock chicken dry and season both sides with kosher salt and black pepper.

    🍗spatchcock chicken
    🧂kosher salt
    ⚫black pepper
    🧻paper towel

  2. Step 2/16

    Refrigerate the uncovered chicken for 60 to 720 min, then pat it dry again.

    🍗spatchcock chicken
    🧻paper towel

  3. Step 3/16

    Cover the baby potatoes with salted water and bring the water to a boil.

    🥔baby potatoes
    🧂kosher salt
    🍲large pot

  4. Step 4/16

    Boil the potatoes for 15 min until fork-tender, then drain and cool for 5 min.

    🥔baby potatoes
    🍲large pot
    🧺colander

  5. Step 5/16

    Toss the potatoes with 3 tbsp olive oil, Parmesan cheese, 3/4 tsp kosher salt, 1/2 tsp paprika, onion powder, and 1/2 tsp garlic powder.

    🥔baby potatoes
    🫒olive oil
    🧀Parmesan cheese
    🧂kosher salt
    🌶️paprika
    🧅onion powder
    🧄garlic powder
    🍲large pot

  6. Step 6/16

    Preheat the oven to 400°F (205°C).

  7. Step 7/16

    Mash the unsalted butter with rosemary, thyme, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp kosher salt.

    🧈unsalted butter
    🌿rosemary
    🌿thyme
    🌶️paprika
    🧄garlic powder
    🧂kosher salt
    🥣small bowl
    🥄spoon

  8. Step 8/16

    Place dollops of compound butter under the breast and thigh skin, then spread it evenly with your fingers.

    🍗spatchcock chicken
    🧈unsalted butter

  9. Step 9/16

    Heat 1 tbsp olive oil and 1 tbsp butter in the skillet over medium-high heat.

    🫒olive oil
    🧈butter
    🍳large oven-safe skillet

  10. Step 10/16

    Cook the chicken skin-side down under the heavy pan for 6 to 8 min until the skin releases and turns crispy.

    🍗spatchcock chicken
    🍳large oven-safe skillet
    🍳heavy pan

  11. Step 11/16

    Arrange the seasoned potatoes in the skillet and cover them with parchment paper.

    🥔baby potatoes
    🍳large oven-safe skillet
    📜parchment paper

  12. Step 12/16

    Smash the potatoes into an even layer covering the skillet.

    🥔baby potatoes
    🥔potato masher
    🍳large oven-safe skillet

  13. Step 13/16

    Place the chicken skin-side up over the potatoes and roast for 30 min.

    🍗spatchcock chicken
    🥔baby potatoes
    🍳large oven-safe skillet

  14. Step 14/16

    Check that the thickest part of the chicken reaches 165°F (74°C), then serve warm.

    🍗spatchcock chicken
    🥔baby potatoes
    🌡️meat thermometer

  15. Step 15/16

    Place the chicken, skin side up, on top of the potatoes and roast for 30 minutes or until the chicken has an internal temperature of 165F.

  16. Step 16/16

    Serve warm.

Composition

Ingredients

Types

Meat, Seasoning, Fats and Oils, Dairy, Vegetables, Herbs

Ingredients

Spatchcock chicken, Kosher salt, Black pepper, Olive oil, Butter, Baby potatoes, Parmesan, Paprika, Onion powder, Garlic powder, Unsalted butter, Rosemary, Thyme

Notes

Spatchcock chicken (spine removed and breastbone cracked), Kosher salt (to season the chicken, amount not given, for the potatoes, for the compound butter), Black pepper (to season the chicken, amount not given), Olive oil (for crisping the chicken skin, for the potatoes), Butter (for crisping the chicken skin), Baby potatoes (skin on), Parmesan (grated), Paprika (for the potatoes, for the compound butter), Garlic powder (for the potatoes, for the compound butter), Unsalted butter (room temperature, for the compound butter), Rosemary (fresh or dried), Thyme (fresh or dried)

Allergens

Milk

Dietetics

Dietary regimen

High protein, Gluten-free

Calories

960 kcal

Macro nutrients

Protein: 83g, Fat: 52g, Carbohydrates: 37g, Fiber: 4g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 1050mg, Potassium: 1300mg, Calcium: 160mg, Iron: 3.5mg

Vitamins

Vitamin B6: 1.1mg, Vitamin B12: 1.2µg, Vitamin C: 18mg, Vitamin D: 1.1µg

Preparation

Time Information

Preparation

30 minutes

Cooking

45 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

paper towel, large pot, colander, small bowl, spoon, large oven-safe skillet, heavy pan, parchment paper, potato masher, meat thermometer

Appliances

Oven, Stove, Refrigerator

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weekend meal, Family meal, Comfort food

Origin

Source

Platform

instagram

Original Creator

@erekav

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Juicy, Tender, Creamy, Soft

Flavors

Savory, Buttery, Herbaceous, Salty, Garlicky, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered after serving,Discard after 2 hours), fridge : 3-4 days (Cool promptly,Store in an airtight container at 40°F (4°C) or below), freezer : 2-3 months (Separate chicken and potatoes,Store in freezer-safe airtight containers)