How to Make Spatchcock Chicken & Herb Potatoes

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and still flavorful.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried herbs

Dried herbs are more affordable and have a longer shelf life.

paprika

🥗Healthier: smoked paprika

💰Cheaper: regular paprika

Smoked paprika adds depth without significant cost increase.

Spatchcock the chicken by removing the backbone using poultry shears or a sharp knife.

Flip the chicken over and press down on the breast to flatten it.

Make optional slashes in the chicken breast and legs for the spice rub.

In a bowl, mix 12 g of paprika, 2 g of dried oregano, 5 g of garlic powder, and 5 g of salt.

Coat the chicken generously with the spice mixture, rubbing it in well.

Cut 700 g of new potatoes in half and place them on a tray.

Drizzle the potatoes with 20 to 30 ml of olive oil and mix to coat them.

Crush 2 cloves of garlic and sprinkle dried thyme over the potatoes, seasoning with salt and black pepper.

Mix the potatoes again to ensure they are evenly coated.

Place the chicken on top of the potatoes and bake in a preheated oven at 190°C for 50 minutes to 1 hour.

Add 5 to 6 vine cherry tomatoes per portion to the tray with 10 to 15 minutes left of cooking time.

Serve the chicken and potatoes on a board, garnished with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens