Otherwise known as my first attempt at ~food blogging~.
Adapted from Smitten Kitchen’s Flat Roasted Chicken with Tiny Potatoes recipe
- One 1⅓-to-1½ kg (3-to-3½ pound) chicken
- Table salt
- Ground black pepper
- 680 grams (1½ pounds) yellow potatoes, peeled
- 2 tablespoons (30ml) olive oil (or butter), for potatoes
- 1 lemon, to finish
- 1 tablespoon minced fresh thyme leaves, to finish
Preheat oven to 230C (450F) – or if you’re like me, as hot as your oven can go (which was a whopping 200C). Using a pair of kitchen scissors, remove the backbone of the chicken and discard it (SK says that you can freeze and save it to make stock but it is SO bloody and terrifying, I just wanted it out of my face – I know, I KNOW, I shouldn’t be a meat eater if I can’t deal with handling raw meat).
Season the cavity generously with salt and ground black pepper. Lay the chicken, breast up, in a roasting pan (I lined mine with aluminum foil to make clean up a bit easier). Gently pat the breast skin dry with a paper town. Generously season the top of the bird with more salt and freshly ground black pepper. Nestle the potatoes around the chicken, and drizzle them lightly with olive oil. Season potatoes with salt and pepper.
Roast the chicken for 30 to 45 minutes. Toss the potatoes after about 20 minutes to ensure that they cook evenly. When the chicken has finished cooking, transfer the potatoes to a clean plate. Remove the legs, thighs, wings, and breasts from the spatchcooked chicken (or if you’re me, get your boyfriend to do it because that bird is HOT), and arrange them with potatoes. Squeeze juice of an entire lemon over the dish (we have a lemon tree in our backyard so we used a bit more), then sprinkle with thyme. Eat at once.
- The only thing I really changed from the original recipe were the potatoes. I couldn’t really find ‘tiny potatoes’ at our grocery store so I just cut up some normal potatoes.
- Never will I ever remove a raw chicken’s backbone again. If I ever recreate this recipe, that job will have to go to Brent. I didn’t take any photos of the hacked up carcass (you can thank me later) – just know that it was both extremely difficult and very gross.
- The dish turned out quite nice though and it gave me an excuse to use my new thyme plant. I think next time I would stuff the chicken with stuffing because I’m a glutton like that.
- I’ve included a collage of my beautiful food photos . You don’t have to tell me how talented I am at food photography, I already know. (Heavy, HEAVY sarcasm here)