This delectable recipe for spatchcock chicken and potatoes is incredibly rich with garlic and rosemary flavor. The perfect Sunday supper!
- One 3 pound chicken
- 20 cloves of garlic, peeled
- 5 ounces of pancetta, cubed
- 1 pound fingerling or baby potatoes, scrubbed
- 2–3 sprigs of fresh rosemary
- Salt and pepper
- ¼ cup olive oil
- Put your oven shelves on the middle rack and the rack right under the middle and preheat your oven to 400.
- Place the potatoes in a large pot of water, bring to a boil and simmer until just cooked, about 15-20 minutes.Drain, let them cool until you can handle them and cut them in half. Toss with a tablespoon of olive oil.
- Brush a rimmed baking sheet with another tablespoon or so of olive oil and place the half the garlic cloves, almost all of the pancetta and all of potatoes (skin down) on the pan.
- Spatchcock your chicken! Turn it breast side down and cut out the backbone. Flip it over and snip the cartilage right above the breastbone until the chicken lies flat.
- Tuck some of the garlic cloves, a few pieces of pancetta and the rosemary under the skin of the drumsticks, thighs, and breast. Brush the chicken with a little more olive oil and season all over with salt and pepper.
- Add the rest of the olive oil to a large cast iron pan. Put most of the remaining garlic cloves in the pan cloves place your spatchcocked chicken on top of them. Scatter the remaining garlic cloves and pancetta around the chicken.
- Put the chicken on the middle rack of your oven and the pan with the potatoes on the rack right under.Roast for about 45 minutes or until an instant read thermometer is at 150 degrees, turning potatoes halfway through the cooking time.
- Remove both pans from the oven and turn it up to broil.
- Place chicken on top of potatoes. Pour the pan juices from the skillet over everything.
- Broil for approximately 6 minutes or until the chicken skin has crisped.
- Let it all rest for 10 to 15 minutes, carve it up and serve!