Name: Spatchcocked Honey Dijon Chicken with Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 pound halved baby yellow Dutch potatoes; 2 large shallots, quartered; 2 tablespoons extra virgin olive oil; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 whole chicken (3 ½ to 4 pounds); 2 tablespoons extra virgin olive oil; ¼ teaspoon cayenne pepper; 1 tablespoon freshly chopped rosemary; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons SideDish Honey Dijon, plus more for serving

Spatchcocked Honey Dijon Chicken with Potatoes

Rated 5.0 stars by 4 users

Author

Alex Snodgrass

Servings

Prep Time

10 minutes

Cook Time

40 minutes

Gluten-Free

Dairy-Free

Paleo

Grain-Free

Image of Spatchcocked Honey Dijon Chicken with Potatoes

Ingredients

For the Potatoes

1 pound halved baby yellow Dutch potatoes
2 large shallots, quartered
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the Chicken

1 whole chicken (3 ½ to 4 pounds)
2 tablespoons extra virgin olive oil
¼ teaspoon cayenne pepper
1 tablespoon freshly chopped rosemary
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons SideDish Honey Dijon, plus more for serving

Method

Preheat the oven to 425°F.

Prepare the Potatoes

In a large oven-safe skillet, preferably cast iron, add the potatoes and shallot. Drizzle with the oil and season with salt and pepper then toss to evenly coat. Spread into an even layer.

Spatchcock then Prepare the Chicken

Place the chicken on a cutting board, breast side down, so that the backbone is face up. Spatchcock the chicken (remove the backbone) by using a pair of good poultry shears to cut along both sides of the backbone. Start by cutting near the cavity of the chicken and continue in a straight line up toward the neck. Repeat on the other side of the backbone until it is removed and then discard. Place the chicken skin-side up over the potatoes.
In a small bowl, combine the oil, cayenne pepper, and rosemary. Evenly brush onto the chicken skin. Season evenly with the salt and pepper.
Bake for 30 minutes then remove from oven. Gently brush the SideDish Honey Dijon over the chicken and carefully toss the potatoes. Place back into the oven and continue to roast for another 10 to 15 minutes, or until a meat thermometer inserted into the thickest part of the chicken breast registers 155 to 160°F. Remove from the oven and allow to rest for 10 to 15 minutes.
Cut the chicken into quarters and serve hot with pan juices and potatoes. Drizzle with additional SideDish Honey Dijon, if desired.