Photo: Lily Banse
Spatchcock Brined Chicken with Roast Carrots & Potatoes
8 ingredients
openrecipes
Spatchcock is a term used in professional kitchens for poultry that is split down the back and flattened, which reduces roasting or grilling time considerably. In this recipe, the split chicken is first dry brined, then carrots and potatoes are layered on a double-burner griddle. The bird is placed on an elevated rack above the vegetables for roasting.
Estimated Nutrition (whole recipe, rough)
479
Calories
36g
Protein
18g
Fat
45g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken, 5 to 5 1/2 lb.
- 1/2 cup dry brine
- 2 1/4 lb. carrots, peeled and cut on the bias into 1 1/2-inch-long pieces
- 2 1/4 lb. small red potatoes, halved
- 2 tsp. olive oil, plus more for brushing
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 tsp. finely chopped fresh tarragon
- 2 Tbs. finely chopped fresh chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes