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Spatchcock Chicken and Potatoes with Asparagus and Hollandaise
A big shoutout goes out to NMTG member, Mark, who shared a great 'one sheet' Spatchcock chicken recipe with me. Thanks for the inspiration! The technique of removing the breastbone and flattening or 'butterflying' the bird is a super simple way to decrease the cooking time for a whole bird. The baste for the bird is a rich sauce that also seasons the roasted potatoes. We've paired the richness of these flavors with crisp asparagus and creamy 'mock' hollandaise sauce. Yum! (Instead of boiling the asparagus, you can also throw it in with the potatoes in the last 10-15 minutes of cooking.)
Spatchcock Chicken and Potatoes
SERVINGS :
4
PEOPLE
COOK TIME :
MINUTES
PREP TIME :
MINUTES
Ingredients
- 3 pound whole roaster chicken
- 1 pound potato, peeled (or unpeeled) and cut into 1
- 2 tablespoons olive oil
- kosher salt and pepper
- 3 cloves garlic, minced or pressed
- 2 teaspoons paprika, smoked or sweet
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh parsley, minced
- 2 tablespoons olive oil
- kosher salt and pepper, to taste
Servings:
Directions
- Heat oven to 425.
- Cut along both sides of the back bone with a pair of kitchen scissors. Remove and discard.
- Flip the bird over and press firmly to flatten.
- Line a rimmed baking sheet with foil.
- Combine garlic, paprika, vinegar, parsley, 2T olive oil, kosher salt and pepper in a small bowl.
- Lay cut potatoes on the sheet, drizzle with 2 T olive oil, lightly season with salt and pepper, toss, and arrange in a single layer.
- Place a wire rack (I use my cooling rack) over the potatoes. Lay chicken, breast-side up, on the rack.
- Coat the chicken with spice mixture and transfer to the center rack of the oven.
- Roast for 35-45 minutes or until juices run clear when poked in the area between the breast and leg.
Nutrition per serving
Serving Size 425g Calories 635 Fat 23 Sat Fat 4 Sodium 188 Carbs 19 Sugars 1 Fiber 3 Protein 84.
Asparagus with Hollandaise
SERVINGS :
4
PEOPLE
COOK TIME :
MINUTES
PREP TIME :
MINUTES
Ingredients
- 1 pound asparagus
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 - 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
Servings:
Directions
- Place asparagus in a pot, cover with water, and bring water to a boil.
- Boil for 3-4 minutes or until asparagus turns bright green and is fork tender.
- Drain and cover with a clean dish towel.
- Make hollandaise while the asparagus is cooking. Simply combine all ingredients with a whisk and microwave on medium high until heated. Stir again to combine and serve over warm asparagus.
Nutrition per serving
Serving Size 159g Calories 169 Fat 13 Carbs 12 Fiber 2.4 Protein 3.2.
NOTES
KID NOTE: The flavors were perfect for the kids – clean plates as proof.
VEGETARIAN TIP: Skip the chicken. Add quartered Brussels sprouts, carrots, and zucchini. Toss in spices and cook according to directions.
GLUTEN MODIFICATIONS: Gluten free as written.
An easy one pan meal requiring minimal fuss. Roasting the asparagus and lining the pan with foil made cleanup easy.My 2 and 4 year olds enjoyed the chicken, but aren’t big fans on asparagus.
I sold my kids on asparagus as calling them “sticks” and then allowing them to just eat the tops for a while. Then I started having them have contests on who could eat the whole stick first. Then every time they try to say “I don’t like that, I remind them of the game and how much they love them”. Weird but it worked for us. I have 2 boys that are 4 and 2 as well 🙂
This was really awesome! The chicken came out looking perfect and it was so moist. The kids loved it.
I really liked your adaptation! Thanks for the recognition.
I might not have gotten the chicken flat enough. Overall, it was good flavor and easy clean up meal.