Reviews (2)        Add Rating & Review     46 Ratings   5 star values:        8    4 star values:        14    3 star values:        14    2 star values:        9    1 star values:        1                Martha Stewart Member     Rating: 2 stars       06/23/2019   3 lb chicken. I followed be recipe exactly. Here I am 50 minutes into cooking time and my bird is very brown on top and still raw on the bottom. I put a foil cover over it after 30 min but what’s done is done. The potatoes will soon be mush or completely dehydrated if this thing doesn’t cook soon         Martha Stewart Member     Rating: 5 stars       07/12/2013   I used this recipe as an injection to marinade a whole chicken. I added cumin, and apple juice to it. It was my first spatchcocked chicken and it turned out sooo juicy and wonderful. I agree, I couldn't stop licking my fingers. Read more: http://www.food.com/recipe/fried-turkey-rub-with-cajun-injection-264131/review?oc=linkback

Back to Spatchcocked Chicken with Potatoes All Reviews for Spatchcocked Chicken with Potatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Spatchcocked Chicken with Potatoes Credit: Jonny Valiant Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 spatchcocked chicken Coarse salt and ground pepper 4 thin lemon slices 4 sprigs thyme 1/2 pound new potatoes, quartered 1 yellow onion, cut into 8 wedges 2 teaspoons olive oil

Gallery Spatchcocked Chicken with Potatoes Credit: Jonny Valiant

Recipe Summary Servings: 4

Spatchcocked Chicken with Potatoes      Credit: Jonny Valiant

Spatchcocked Chicken with Potatoes

Credit: Jonny Valiant

Spatchcocked Chicken with Potatoes

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 spatchcocked chicken Coarse salt and ground pepper 4 thin lemon slices 4 sprigs thyme 1/2 pound new potatoes, quartered 1 yellow onion, cut into 8 wedges 2 teaspoons olive oil

Directions

Preheat oven to 500 degrees. Season chicken with salt and ground pepper. Using your fingers, loosen skin from breast meat; tuck lemon slices and 2 springs thyme between skin and meat. Place chicken, breast side up, in a pan. In a bowl, toss potatoes, onion wedges, and 2 sprigs thyme with olive oil; season with salt and pepper. Add to pan.

Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 30 minutes. Let rest 5 minutes before carving.

Reviews (2)

 Add Rating & Review     46 Ratings   5 star values:        8    4 star values:        14    3 star values:        14    2 star values:        9    1 star values:        1        

   Martha Stewart Member     Rating: 2 stars       06/23/2019   3 lb chicken. I followed be recipe exactly. Here I am 50 minutes into cooking time and my bird is very brown on top and still raw on the bottom. I put a foil cover over it after 30 min but what’s done is done. The potatoes will soon be mush or completely dehydrated if this thing doesn’t cook soon         Martha Stewart Member     Rating: 5 stars       07/12/2013   I used this recipe as an injection to marinade a whole chicken. I added cumin, and apple juice to it. It was my first spatchcocked chicken and it turned out sooo juicy and wonderful. I agree, I couldn't stop licking my fingers. Read more: http://www.food.com/recipe/fried-turkey-rub-with-cajun-injection-264131/review?oc=linkback

Reviews (2)

Add Rating & Review     46 Ratings   5 star values:        8    4 star values:        14    3 star values:        14    2 star values:        9    1 star values:        1

Add Rating & Review

46 Ratings 5 star values: 8 4 star values: 14 3 star values: 14 2 star values: 9 1 star values: 1

46 Ratings 5 star values: 8 4 star values: 14 3 star values: 14 2 star values: 9 1 star values: 1

46 Ratings 5 star values: 8 4 star values: 14 3 star values: 14 2 star values: 9 1 star values: 1

  • 5 star values: 8 4 star values: 14 3 star values: 14 2 star values: 9 1 star values: 1

    Martha Stewart Member     Rating: 2 stars       06/23/2019   3 lb chicken. I followed be recipe exactly. Here I am 50 minutes into cooking time and my bird is very brown on top and still raw on the bottom. I put a foil cover over it after 30 min but what’s done is done. The potatoes will soon be mush or completely dehydrated if this thing doesn’t cook soon  

Martha Stewart Member     Rating: 5 stars       07/12/2013   I used this recipe as an injection to marinade a whole chicken. I added cumin, and apple juice to it. It was my first spatchcocked chicken and it turned out sooo juicy and wonderful. I agree, I couldn't stop licking my fingers. Read more: http://www.food.com/recipe/fried-turkey-rub-with-cajun-injection-264131/review?oc=linkback

    Martha Stewart Member

    Rating: 2 stars 06/23/2019

3 lb chicken. I followed be recipe exactly. Here I am 50 minutes into cooking time and my bird is very brown on top and still raw on the bottom. I put a foil cover over it after 30 min but what’s done is done. The potatoes will soon be mush or completely dehydrated if this thing doesn’t cook soon

Rating: 2 stars

Rating: 5 stars 07/12/2013

I used this recipe as an injection to marinade a whole chicken. I added cumin, and apple juice to it. It was my first spatchcocked chicken and it turned out sooo juicy and wonderful. I agree, I couldn’t stop licking my fingers. Read more: http://www.food.com/recipe/fried-turkey-rub-with-cajun-injection-264131/review?oc=linkback

Rating: 5 stars

All Reviews for Spatchcocked Chicken with Potatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spatchcocked Chicken with Potatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest