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Spatchcocked Roast Chicken and Potatoes with Cilantro Yogurt Sauce
Recipe

11 INGREDIENTS • 6 STEPS • 1HR 5MINS

Spatchcocked Roast Chicken and Potatoes with Cilantro Yogurt Sauce

5.0
1 rating
Crispy roast chicken and potatoes in under an hour? The secret is to spatchcock (or butterfly) the chicken so it lays flat and cooks quickly and evenly. Top everything with a tangy yogurt-herb sauce.
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Spatchcocked Roast Chicken and Potatoes with Cilantro Yogurt Sauce
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West of the Loop
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/
Crispy roast chicken and potatoes in under an hour? The secret is to spatchcock (or butterfly) the chicken so it lays flat and cooks quickly and evenly. Top everything with a tangy yogurt-herb sauce.
1HR 5MINS
Total Time
$5.68
Cost Per Serving
Ingredients
Servings
4
US / Metric
Baby Potato
1.5 lb
Baby Potatoes
such as Yukon Gold
Extra-Virgin Olive Oil
1/4 cup
Extra-Virgin Olive Oil, divided
Kosher Salt
1/2 Tbsp
Kosher Salt, divided
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper, divided
Whole Chicken
1
(4 lb)
Cilantro Yogurt Sauce
Plain Greek Yogurt
1 cup
Plain Greek Yogurt
preferably full fat
Fresh Cilantro
1 bunch
Fresh Cilantro
leaves removed and stems discarded
Lime
2
Limes, juiced
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Honey
1 Tbsp
Kosher Salt
1/2 tsp
Nutrition Per Serving
VIEW ALL
Calories
606
Fat
32.5 g
Protein
40.8 g
Carbs
38.9 g
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Spatchcocked Roast Chicken and Potatoes with Cilantro Yogurt Sauce
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author_avatar
West of the Loop
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/

Author's Notes

You can save and freeze the backbone of the chicken to make chicken stock.
Cooking InstructionsHide images
step 1
Preheat the oven to 450 degrees F (230 degrees C).
step 2
Halve or quarter the Baby Potatoes (1.5 lb) depending on their size and toss them in a large bowl with 2 Tbsp of Extra-Virgin Olive Oil (2 Tbsp), 1 tsp of the Kosher Salt (1 tsp), and ½ tsp of Freshly Ground Black Pepper (1/2 tsp). Arrange the potatoes in an even layer on a rimmed half-sheet pan.
step 2 Halve or quarter the Baby Potatoes (1.5 lb) depending on their size and toss them in a large bowl with 2 Tbsp of Extra-Virgin Olive Oil (2 Tbsp), 1 tsp of the Kosher Salt (1 tsp), and ½ tsp of Freshly Ground Black Pepper (1/2 tsp). Arrange the potatoes in an even layer on a rimmed half-sheet pan.
step 3
Spatchcock the Whole Chicken (1): Turn the chicken breast side down on a cutting board. Using kitchen shears, cut along one side of the backbone from back to front. Then cut along the other side and remove the backbone. Turn the chicken over and with the palm of your hand, press down on the breastbone until you feel it crack. Turn the legs out and tuck the wing tips under the breast so that the chicken lies flat.
step 3 Spatchcock the Whole Chicken (1): Turn the chicken breast side down on a cutting board. Using kitchen shears, cut along one side of the backbone from back to front. Then cut along the other side and remove the backbone. Turn the chicken over and with the palm of your hand, press down on the breastbone until you feel it crack. Turn the legs out and tuck the wing tips under the breast so that the chicken lies flat.
step 4
Place the spatchcocked chicken on top of the potatoes and rub the outside with the remaining Extra-Virgin Olive Oil (2 Tbsp) and season it with the remaining Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp). Place the sheet pan in the oven and roast until the internal temperature of the chicken reaches 160 degrees F (71 degrees C), 40 to 45 minutes, rotating the pan halfway through.
step 4 Place the spatchcocked chicken on top of the potatoes and rub the outside with the remaining Extra-Virgin Olive Oil (2 Tbsp) and season it with the remaining Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp). Place the sheet pan in the oven and roast until the internal temperature of the chicken reaches 160 degrees F (71 degrees C), 40 to 45 minutes, rotating the pan halfway through.
step 5
While the chicken is cooking, prepare the cilantro yogurt sauce: combine the Plain Greek Yogurt (1 cup), Fresh Cilantro (1 bunch), Limes (2) juice, Extra-Virgin Olive Oil (2 Tbsp), Honey (1 Tbsp), and Kosher Salt (1/2 tsp) in a blender and puree until smooth.
step 5 While the chicken is cooking, prepare the cilantro yogurt sauce: combine the Plain Greek Yogurt (1 cup), Fresh Cilantro (1 bunch), Limes (2) juice, Extra-Virgin Olive Oil (2 Tbsp), Honey (1 Tbsp), and Kosher Salt (1/2 tsp) in a blender and puree until smooth.
step 6
Allow the chicken to rest for 5 to 10 minutes before carving. Serve the chicken and potatoes with the cilantro yogurt sauce on the side.
step 6 Allow the chicken to rest for 5 to 10 minutes before carving. Serve the chicken and potatoes with the cilantro yogurt sauce on the side.
Tags
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Gluten-Free
Chicken
Shellfish-Free
Dinner
Fall
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