Spatchcock Chicken, Salsa Verde, and Roasted Potatoes Recipe by Chef Richard Blais | Yummly
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Spatchcock Chicken, Salsa Verde, and Roasted Potatoes

CHEF RICHARD BLAIS(11)
Bryan Grueneberg: "That was excellent! Granted, we reduced the use o…" Read More
20Ingredients
65Minutes
1250Calories
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Description

This easy chicken recipe is a must-make. Learn to spatchcock a chicken (and cut the cooking time in half), get perfectly crisp skin, and make a versatile, herby salsa verde you can use all week.

Ingredients

US|METRIC
4 SERVINGS
  • 1 whole whole chicken (3-4 lb.)
  • 1 Tbsp. kosher salt (for chicken)
  • 1 Tbsp. freshly ground black pepper (for chicken)
  • 2 Tbsp. canola oil
  • 5 Tbsp. butter
  • 1 1/2 lb. baby potatoes (gold or red)
  • 2 cups pearl onions (or cippolini onions, peeled)
  • 1 bunch flat-leaf parsley (leaves and tender stems only)
  • 1/4 bunch fresh chives (torn in half)
  • 1/2 bunch fresh tarragon (leaves and tender stems only)
  • 2 anchovy fillets (with juice)
  • 1 Tbsp. whole grain mustard
  • 1/4 cup sherry vinegar (or other favorite vinegar)
  • 1 tsp. red pepper flakes
  • 2 garlic cloves (smashed)
  • 1/2 tsp. honey
  • 1 tsp. freshly ground black pepper (for salsa verde)
  • 1 tsp. kosher salt (for salsa verde)
  • 1 cup extra virgin olive oil
  • 1 lemon (juiced)
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    NutritionView More

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    1250Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories1250Calories from Fat780
    % DAILY VALUE
    Total Fat87g134%
    Saturated Fat21g105%
    Trans Fat
    Cholesterol285mg95%
    Sodium2850mg119%
    Potassium1800mg51%
    Protein81g159%
    Calories from Fat780
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber6g24%
    Sugars7g14%
    Vitamin A25%
    Vitamin C110%
    Calcium10%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(11)

    Bryan Grueneberg 8 months ago
    That was excellent! Granted, we reduced the use of butter by nearly half, used less salt, and we nearly doubled all ingredients for the salsa except reduced the use of oil. Those changes and it came out unbelievably! So happy with the result and very easy to do! Didn’t get the crispy skin that Richard mentions about, but it too was still very good! Will be doing again for sure!
    Jaramillo 9 months ago
    Outstanding!!!! Loved the recipe.
    Dr. LaShonda Reid 10 months ago
    Love most of Richard’s recipes, but this one missed the mark for me. There just wasn’t enough seasoning for me. It lacked flavor. I won’t likely try this one again. It wasn’t worth the effort and I discarded most of it.
    Andrew Shadle a year ago
    Turned out very good Loved the salsa verde We did use our own rub in addition to the salt and pepper Overall a good dish
    Lucy Ogando a year ago
    I prepared this as a Father’s Day dinner with some asparagus to go with the chicken and potatoes. I had to leave the chicken in the oven for 55 miniutes, but it was very flavorful. This was a hit with my spouse and kids. It was definitely chef quality.
    maria higgins a year ago
    So good; very time consuming the first time I made it but worth the time
    Martha Knapp a year ago
    It was wonderful- not sure I would do a whole chicken this way again!
    Daniel 2 years ago
    Really tasty and easy to do !
    Michael Musial 3 years ago
    great so tender. the spices are balanced perfect
    Whateve 3 years ago
    Amazing! Perfect addition to the dinner rotation!
    Carla Murphy 3 years ago
    Yummy Chicken Came out crispy and delicious Loved the salsa verde

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