Directions
- 1Flip the chicken over to expose its back.
- 2Using kitchen shears, cut down each side of the backbone.
- 3Remove the backbone.
- 4Flip the chicken back over.
- 5Kick out the thighs and press down on the breast to flatten the chicken.
- 6Pat the chicken dry with paper towels.
- 7Gently pull up the skin at the bottom of the breast.
- 8Run your fingers underneath the skin to create pockets, being careful not to puncture it.
- 9Repeat the process for the thighs, running your middle finger all the way up.
- 10Spread the seasoned butter mixture underneath the skin of the chicken.
- 11Ensure some butter is spread over the thighs as well.
- 12Spread the seasoned mayonnaise all over the outside of the chicken.
- 13Trim any excess skin near the neck with kitchen shears.
- 14Tuck the wings back behind the breast.
- 15Pour olive oil into a big heavy pan.
- 16Cut off the hairy end of a head of garlic to expose the cloves.
- 17Use the cut garlic head to spread the olive oil all over the bottom of the pan.
- 18Place the garlic head flat side down in the middle of the pan.
- 19Cut a yellow onion into quarters and arrange it around the garlic in the pan.
- 20Peel and cut yellow potatoes into big chunks.
- 21Toss the potatoes with olive oil, salt, and pepper.
- 22Place the seasoned potatoes around the onions and garlic in the pan.
- 23Place sprigs of rosemary and thyme over the onions and garlic.
- 24Place the spatchcocked chicken over the top of the vegetables.
- 25Flare out the chicken thighs to ensure crispy skin.
- 26Make sure the legs and wings are inside the pan.
- 27Cook in a 425-degree Fahrenheit oven on the middle rack for 1 hour and 10 minutes to 1 hour and a half, or until a meat thermometer reads at least 165 degrees Fahrenheit at the thickest part.
- 28Remove the chicken from the pan and place it on a cutting board to rest.
- 29Transfer the potatoes from the pan into a bowl.
- 30Mash the cooked garlic cloves from the pan and add a few to the potatoes.
- 31Heat 1/2 cup of heavy cream and 2 tablespoons of butter and pour into the potatoes.
- 32Mash the potatoes until smooth.
- 33Heat the remaining pan drippings over medium heat.
- 34Add about 2 tablespoons of flour to the pan (equal parts fat and flour).
- 35Cook the roux for 2-3 minutes.
- 36Pour in about a cup of chicken stock and stir until the gravy is smooth and heated through.
- 37Serve the carved chicken and gravy with the mashed potatoes.
Ingredients
- chicken
- 0.25 tsp kosher salt
- 0.25 tsp pepper
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.25 tsp paprika
- 0.5 stick room temperature butter
- 0.25 cup mayonnaise
- olive oil
- 1 head garlic
- 1 yellow onion
- 2 pounds yellow potatoes
- 1 sprig rosemary
- thyme
- 0.5 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken stock
Equipment
kitchen shearsramekinspaper towelsbig heavy panbowlpotato masherNuWave induction burnerwooden spooncutting boardserving platter
Tips
- Feel free to switch up the seasonings for the butter and mayonnaise, such as Cajun seasoning or lemon pepper.
- When creating pockets under the chicken skin, be careful not to puncture the skin.
- Use a meat thermometer to check the chicken's doneness; it should reach at least 165 degrees Fahrenheit at the thickest part.
- Allow the cooked chicken to rest on a cutting board before carving.
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