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Butterflied Chicken with Garlic Smashed Potatoes

I love Cook’s Country Magazine and have been a faithful subscriber for nearly a decade.  In the October/November 2016 issue I found this recipe for Butterflied Chicken with Garlic Smashed Potatoes.  Just reading the recipe was an invitation to make it sooner than later.  It is a delicious chicken dish that I will serve again.  It is not hard to make – the hardest part is cutting the back bone out of the chicken (use poultry scissors).

Butterflied Chicken with Garlic Smashed Potatoes

adapted from Cook’s Country Oct/Nov 2016 issue

Serves 4 | approx. 585 calories per serving (as per fitnesspal)

Ingredients:

  • 1 (4 lb- 4 1/2 lb) roasting chicken, giblets discarded
  • 1 Tbsp extra- virgin olive oil
  • Kosher salt and pepper
  • 2 lb Yukon gold potatoes, peeled and sliced to 1/4 inch slices
  • 1 3/4 cups water
  • 6 cloves garlic, peeled and smashed
  • 1/2 cup half and half
  • 2 Tbsp fresh chives (optional)

For the Parsley Sauce:

  • 1/2 cup minced fresh parsley
  • 6 Tbsp extra-virgin olive oil
  • 2 Tbsp capers, minced
  • 1 small shallot, minced
  • 1 1/2 Tbsp lemon juice
  • Kosher salt and pepper to taste

Instructions:

Place the rack in your oven to the middle position and heat the oven to 450 F.

Place the whole chicken on the cutting board breast side down.  Remove and discard the giblets.  Use poultry scissors to cut along both sides of the backbone from tail to neck and discard the backbone.  Turn the chicken breast side up.  Dry with paper towels.  Coat the chicken with one tablespoon of olive oil and season the chicken with 1 teaspoon of salt and 1/2 a teaspoon of pepper.  Tuck the wings behind the bird.

In a 12 inch stainless steel skillet add the sliced potatoes, water, smashed garlic, 1 1/4 teaspoon of salt, 1/4 teaspoon of pepper.  Place the butterflied chicken on top of the bed of potatoes in the skillet.  Heat the skillet on the stove top over medium high heat until the water comes to a boil.  Turn off the burner and place the skillet in the oven.

Cook the chicken and potatoes in the oven at 450F for 1 hour, rotating the pan in the oven after 30 minutes. (Test chicken with a thermometer 160F for white meat 175F for dark- cook longer if necessary).

Meanwhile make the parsley sauce: in a small bowl, combine minced fresh parsley, olive oil, minced capers, minced shallot, lemon juice, and season with salt and pepper to taste

Remove the skillet from the oven and place on stove-top.  Carefully lift the chicken from potatoes and place onto a cutting board to allow it to rest.  Cook the potatoes over medium high heat for 8 to 10 minutes. Spoon out any excess liquid in the skillet.   Use a potato masher to mash the potatoes and half and half.  Taste, season with salt and pepper if desired.

Serve the roasted chicken with the garlic smashed potatoes and parsley sauce.

Printable Recipe