Get ready to elevate your dinner game with a mouthwatering recipe for pasture-raised spatchcock chicken with pesto and potatoes! This dish combines the succulent flavor of farm-fresh chicken with the vibrant notes of homemade pesto and perfectly roasted potatoes. Not only is it visually stunning, but it's also surprisingly simple to prepare, making it ideal for both special occasions and weeknight meals. Recipe curated by The Farmer & The Foodie co-host, Lindsey McClave.
Ingredients:
Serves 2-3
- 1, 3.5-5lb whole chicken
- 6 tbs unsalted butter at room temperature, divided
- 1.5-2lbs potatoes, chopped into 1 inch/equal sized cubes
- 1 large bunch basil, approximately 2 loosely packed cups
- ¼ cup pine nuts
- 1 large clove garlic
- ¼ tsp red pepper flakes
- juice from ½ lemon
- ⅓ - ½ cup olive oil
- ½ cup grated parmesan cheese
- ½ cup mayonnaise
- kosher salt
- black pepper
Instructions:
Begin by making the pesto. Place the basil, pine nuts, garlic, red pepper flakes, lemon juice, ½ tsp salt, and ¼ tsp black pepper in the bowl of a stand mixer. Pulse until well chopped and then, with the blade running, slowly pour in the olive oil, adding until the pesto is well blended. Add parmesan cheese and pulse until combined. Taste and adjust seasoning if preferred. Place 4tbs of the butter in a bowl and add 2 tbs of the pesto. Use a fork to mix together and set aside.
Place the potatoes in a medium sauce pan and fill with water until potatoes are just covered. Bring to a boil and cook until fork tender, about 12-15 minutes. Drain and return the potatoes to the pot. Cover and set aside until ready to use.
Place a cast iron skillet in the oven and preheat to 400°. Pat the chicken dry and trim off any excess skin from the bottom and top of the cavity and set on a cutting board, breast side down.
Position the bird so the bottom of the backbone is closest to you. Using very sharp scissors, cut along either side of the backbone to the neck, removing the backbone entirely (reserving for a future use). Turn the bird breast side up and use the heels of your hands to press down firmly along the center of the breasts, cracking the breastbone and flattening the chicken as much as possible.
At the top of each breast, use your fingers to gently separate the skin from the meat, creating a little pocket. Do the same at the top of each thigh. Tuck the pesto butter into each pocket, massaging the exterior of the bird to spread the butter out underneath the skin. Season the entire top side of the bird liberally with salt and pepper and then rub the remaining, plain 2 tbsp of butter all over the exterior of the bird.
Remove the cast iron skillet from the oven and transfer the chicken to the hot pan, skin side down, ensuring as much of the skin is in contact with the skillet as possible. Season the underside of the bird liberally with salt and pepper and transfer to the oven. Roast, undisturbed, for 40 minutes. Carefully flip the chicken over and continue to cook, skin side up, for an additional 12 minutes (timing is based on a 4.5lb bird and will need to be adjusted slightly given the size of chicken). Remove from the oven and transfer the chicken to a cutting board, tenting loosely with foil. Allow to rest for at least 10 minutes before carving.
Place the hot cast iron with all of the chicken drippings on the stove and turn the heat to medium. Transfer the potatoes to the pan and toss in the drippings. Arrange in a single layer and allow to brown, undisturbed, for 3 minutes. Use a large spatula to toss the potatoes and rearrange in a single layer, allowing to brown for three minutes more. Continue to toss and brown in 3 minute increments until the potatoes are well crisped and deeply golden. Transfer to a platter along with the chicken and drizzle with pesto. Stir 2 tbs of pesto into the mayonnaise and serve alongside.