Spatchcock Brined Chicken With Roast Carrots & Potatoes
This delightful recipe brings together tender roast chicken with a medley of seasoned carrots and red potatoes, creating a feast for the senses. The chicken is carefully prepared with a dry brine for optimal flavor and tenderness. Once roasted to perfection, the dish is garnished with a fresh herb blend that adds a final touch of brightness. Perfect for a family meal or gathering with friends, this dish is sure to impress with its delicious flavors and inviting presentation.
— Constant Cookbook
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
Instructions
- Using kitchen shears or a chef’s knife, cut the backbone out of the chicken; discard the backbone. Place the chicken, breast side up, on a baking sheet and rub the chicken all over with the dry brine. Cover with plastic wrap and refrigerate for 8 hours. Rinse the chicken thoroughly with cold water and pat dry with paper towels. Set the chicken on a wire rack-lined baking sheet and refrigerate overnight.
- Let the chicken stand at room temperature for 1 hour. Preheat an oven to 400°F.
- In a large bowl, stir together the carrots, potatoes and the 2 tsp. olive oil, and season with salt and pepper. Transfer the vegetables to the bottom of a double-burner griddle. Set the rack on top and place the chicken, breast side up, on the rack. Brush the chicken lightly with olive oil.
- Roast the chicken for 45 minutes, then turn the oven to broil and broil until the skin is well browned and an instant-read thermometer inserted into the thickest part of the breast registers 160°F and the thigh registers 170°F, about 5 minutes more.
- Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Meanwhile, remove the rack from the griddle. Reduce the oven temperature to 400°F, return the vegetables to the oven and roast for 10 minutes more.
- Carve the chicken into serving pieces. In a small bowl, stir together the tarragon and chives. Sprinkle the herbs over the chicken and vegetables and serve immediately. Serves 4 to 6.
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