Spatchcock Chicken with Roasted Baby Potatoes & Fresh Salad
Spatchcock Chicken with Roasted Baby Potatoes & Fresh Salad
Ingredients
For the Chicken
- 1 whole chicken, spatchcocked
- 3 tablespoons olive oil
- as needed fresh herbs, (thyme and rosemary)
- to taste salt
- to taste pepper
- 1 garlic clove, minced
- 1 tablespoon lemon juice, to 2 tablespoons
- a splash water
For the Potatoes
- 500 g baby potatoes, to 700 g
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
For the Salad
- as needed lettuce
- as needed radishes
- as needed tomatoes
- as needed cucumber
- as needed spring onions
- to taste salt
- 1 tablespoon lemon juice or vinegar
- 1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 200°C (400°F).
⏱️ 15 min•🌡️ 200
- 2
Place the spatchcocked chicken in a roasting dish.
⏱️ 2 min
- 3
In a small bowl, prepare the herb sauce by mixing 3 tablespoons of olive oil, salt, pepper, the minced garlic clove, and fresh herbs (thyme and rosemary).
⏱️ 3 min
- 4
Rub the spatchcock chicken all over with the prepared sauce, ensuring it is well coated.
⏱️ 5 min
- 5
Add a splash of water to the roasting dish with the chicken. Cover the dish with a lid or aluminum foil.
⏱️ 1 min
- 6
Bake the covered chicken in the preheated oven for 35-40 minutes. This step helps keep the chicken very juicy and tender.
⏱️ 40 min•🌡️ 200
- 7
While the chicken is baking, toss the baby potatoes with 2 tablespoons of olive oil, salt, and pepper in a separate bowl.
⏱️ 5 min
- 8
After the initial chicken baking time, remove the cover from the roasting dish. Place the seasoned potatoes in a separate roasting dish or on a baking sheet.
⏱️ 2 min
- 9
Continue baking the chicken uncovered for another 20–30 minutes, or until it turns golden and slightly crispy on top. Simultaneously, roast the potatoes at 200°C (400°F) for 25–35 minutes, or until tender and golden.
⏱️ 35 min•🌡️ 200
- 10
While the chicken and potatoes are roasting, prepare the salad. Mix all fresh ingredients (lettuce, radishes, tomatoes, cucumber, spring onions) in a bowl. Lightly dress with salt, 1 tablespoon of lemon juice or vinegar, and 1 tablespoon of olive oil.
⏱️ 10 min
- 11
Once cooked, remove the chicken and potatoes from the oven. Plate the chicken with the roasted baby potatoes and fresh salad. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spatchcock Chicken with Roasted Baby Potatoes & Fresh Salad
For the Chicken
- 1 whole chicken, spatchcocked
- 3 tablespoons olive oil
- as needed fresh herbs, (thyme and rosemary)
- to taste salt
- to taste pepper
- 1 garlic clove, minced
- 1 tablespoon lemon juice, to 2 tablespoons
- a splash water
For the Potatoes
- 500 g baby potatoes, to 700 g
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
For the Salad
- as needed lettuce
- as needed radishes
- as needed tomatoes
- as needed cucumber
- as needed spring onions
- to taste salt
- 1 tablespoon lemon juice or vinegar
- 1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 200°C (400°F).
⏱️ 15 min•🌡️ 200 - 2
Place the spatchcocked chicken in a roasting dish.
⏱️ 2 min - 3
In a small bowl, prepare the herb sauce by mixing 3 tablespoons of olive oil, salt, pepper, the minced garlic clove, and fresh herbs (thyme and rosemary).
⏱️ 3 min - 4
Rub the spatchcock chicken all over with the prepared sauce, ensuring it is well coated.
⏱️ 5 min - 5
Add a splash of water to the roasting dish with the chicken. Cover the dish with a lid or aluminum foil.
⏱️ 1 min - 6
Bake the covered chicken in the preheated oven for 35-40 minutes. This step helps keep the chicken very juicy and tender.
⏱️ 40 min•🌡️ 200 - 7
While the chicken is baking, toss the baby potatoes with 2 tablespoons of olive oil, salt, and pepper in a separate bowl.
⏱️ 5 min - 8
After the initial chicken baking time, remove the cover from the roasting dish. Place the seasoned potatoes in a separate roasting dish or on a baking sheet.
⏱️ 2 min - 9
Continue baking the chicken uncovered for another 20–30 minutes, or until it turns golden and slightly crispy on top. Simultaneously, roast the potatoes at 200°C (400°F) for 25–35 minutes, or until tender and golden.
⏱️ 35 min•🌡️ 200 - 10
While the chicken and potatoes are roasting, prepare the salad. Mix all fresh ingredients (lettuce, radishes, tomatoes, cucumber, spring onions) in a bowl. Lightly dress with salt, 1 tablespoon of lemon juice or vinegar, and 1 tablespoon of olive oil.
⏱️ 10 min - 11
Once cooked, remove the chicken and potatoes from the oven. Plate the chicken with the roasted baby potatoes and fresh salad. Serve immediately and enjoy!
⏱️ 2 min