Spatchcock Brined Chicken with Roast Carrots & Potatoes

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Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 4

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.


  • 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


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.

Williams-Sonoma Kitchen.
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