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Spatchcocked Roast Chicken
with mashed potatoes / garlic green beans / rolls

Active: 75 Total: 75

We're honored to celebrate our Canadian members each fall with a special Canadian Thanksgiving meal. Splitting a whole chicken in this way helps it cook quickly and evenly, and a rich herb butter helps it stay flavorful and juicy. Even if it isn't a holiday where you are, we think you'll love this meal. It's a great choice for a cozy family dinner or a special occasion. 
Smarts: Although this is an unconventional way of cooking green beans, it really works. Keep them on the lowest possible setting and they'll steam in their own juices. They'll end up meltingly tender and deeply flavorful.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Spatchcocked Roast Chicken:
  • Garlic - 4 cloves , chopped
  • Fresh herbs - 2 Tbsp , chopped (such as thyme, oregano, rosemary, or parsley; use your favorite or a combination)
  • Lemon zest - 1 tsp
  • Chicken, whole broiler / fryer - 1 , neck and gizzards removed
  • Butter - 4 Tbsp
  • Lemon juice - 1 tsp
  • Salt, kosher - 1 1/2 - 2 tsp (sub regular table salt but use 1/2 to 2/3 the amount listed)
  • Black pepper - 3/4 tsp
  • Foil - for roasting
Mashed Potatoes:
  • Potatoes, russet - 1 lb , peeled and cubed
  • Butter - 1 Tbsp
  • Yogurt, plain or Greek - 1/4 cup , low-fat or fat-free are fine; sub sour cream
  • Half and half - 2 to 4 Tbsp , sub milk, water, or stock
Garlic Green Beans:
  • Garlic - 1 clove , minced
  • Green beans, fresh - 1 lb , trimmed
  • Butter - 1 Tbsp
  • Lemon juice - 1 tsp
Dinner Rolls:
  • Dinner rolls, any type - 4
  • Butter - 2 Tbsp , for serving

Prep

  1. Garlic (portions for chicken and green beans) / Green beans - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Herbs / Lemon zest - Prep as directed and combine. (Can be done 1 day ahead)

  3. Chicken - Remove any packaging from the chicken (look for clips or twine that may be securing the legs together and remove them) and pat the chicken dry with paper towels. Remove the neck and gizzards from inside the cavity. To spatchcock the chicken, turn the chicken breast-side down, so the backbone is facing up. Use sturdy kitchen shears to cut along each side of the backbone, cutting all the way through from one end to the other. Save the backbone to make chicken stock, or discard it. Turn the chicken over so the opening is face down and press down firmly to flatten the chicken (you can also slice through the cartilage at the top of the breastbone if it won’t sit flat). (Can be done 1 day ahead)

  4. Season chicken - Melt the butter (portion for chicken) in the microwave (~30 seconds) and stir in the garlic (portion for chicken), herbs, lemon zest, and lemon juice (portion for chicken). Separate the skin from the meat over the thighs and breasts with your fingers. Season the chicken all over with salt and pepper, making sure to also season the inside of the cavity and in the spaces under the skin. Line a baking sheet with foil and lay the chicken on it, skin-side up. Spoon some of the butter mixture into the gaps under the skin and drizzle the remaining butter mixture all over the outside of the chicken.

  5. Potatoes - Prep as directed.

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Make

  1. Heat the oven to 500 F / 260 C degrees.

  2. Transfer chicken to the oven and roast for 15 minutes. Reduce heat to 375 F / 190 C degrees and continue to roast until skin is browned and crisp and chicken is cooked through (165F / 74C on an instant-read thermometer), ~25-35 minutes more, depending on the size of your chicken. Turn the baking sheet around halfway through cooking so the chicken cooks evenly on all sides. Cover chicken loosely with foil and allow to rest for 10-15 minutes before carving.

  3. While chicken roasts, add potatoes to a deep saucepan and cover with well-salted water. Bring to a boil, reduce heat, and simmer until potatoes are very tender and easily pierced with a thin-bladed knife.

  4. While potatoes cook, place a saute pan with butter (portion for beans) over medium-high heat. When butter is melted, add green beans along with a pinch of salt. Saute the beans for 2 to 3 minutes, until they begin to brown in spots.

  5. Cover the pan with a lid and reduce heat to low. Cook the beans, covered, until tender, ~15 to 18 minutes. (If they seem to be burning, add a small splash of water and make sure the heat is at the lowest possible setting.)

  6. Drain potatoes and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).

  7. Return the potatoes to the pan and add butter (portion for potatoes), yogurt, and half and half. Use a potato masher to mash the potatoes, adding small amounts of liquid as needed to reach your desired consistency. Taste and season with some salt and cover to keep warm.

  8. Remove the lid from the beans and stir in garlic (portion for beans). Saute until garlic is golden and fragrant, 1 to 2 minutes more. Toss beans with lemon juice (portion for beans) and season to taste with some salt and pepper if needed

  9. Cut the legs, wings, and thighs away from the chicken and transfer to a serving platter. Slice the breast meat and add it to the platter. (Remember to reserve half the chicken if making Wednesday’s meal.)

  10. Warm the rolls according to package instructions.

  11. Serve chicken with mashed potatoes and green beans on the side. Enjoy with buttered rolls.


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