A hearty weekend recipe for Roasted Spatchcock Chicken with Parmesan Hasselback Potatoes

Ingredients
4 x baby chickens
30ml (2 tbsp) fresh thyme, finely chopped
30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
2 spring onions, finely chopped
juice and rind of 1 small lemon, plus extra
salt and freshly ground black pepper, to taste
120g butter, at room temperature, plus extra for brushing

Hasselback potatoes:
8 baking potatoes, peeled
60ml (¼ cup) Parmesan, freshly grated
125ml (½ cup) fresh breadcrumbs
80ml (1/3 cup) butter, melted, plus extra for brushing
10ml (2 tsp) ground paprika
Maldon salt, to taste
10ml (2 tsp) fresh flat-leaf parsley, finely chopped

How to
Preheat the oven to 200°C. Line a baking tray with baking paper and set aside.

Cut the chicken down the backbone and gently flatten.

Mix the herbs together with the onions, juice, rind, salt, pepper and butter.

Carefully lift the skin from the breastbone and legs and gently push the butter
mixture underneath. Tuck the wings and neck and place the chickens on a rack
of a roasting tray. Brush each with the extra butter and lemon juice and bake
until cooked, about 30 minutes.

Remove and allow to rest, for about 5 minutes before serving.

For the potatoes, lightly oil a large baking dish.

Cut a small slice from the end of each potato to make a flat base, this will help
to lie flat and not roll around. Use a sharp knife, and cut each one into thin
slices across almost right through, but not quite. Drop each potato into cold
water to prevent them from discolouring.

Gently fan-open the potatoes, while rinsing them in cold running water. This
also rids the potato with any excess starch that can impede fanning.

Dry the potatoes well before baking.

Place the Parmesan, breadcrumbs, butter, paprika and salt in a food processor
and process until well blended. Brush each potato with the extra butter as well
as in the cracks and pat with the cheese mixture.

Place the potatoes in the dish and cover with foil and bake for about 30
minutes.

Remove the foil and continue to bake until the potatoes turn crispy and cooked,
about 15 minutes.

Remove from the oven and drizzle with butter and sprinkle with parsley serve
with the chicken while still hot.

 

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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.