Garlic and Herb Butterflied Chicken & Potatoes
Ingredients:
For the chicken & potatoes:
- 2 small (organic if possible) whole chickens, butterflied or Spatchcock. (I asked the butcher to butterfly whole chickens for me)
- 3 pounds Yukon gold potatoes, washed, dried and cut into wedges
For the marinade:
- 5 garlic cloves, peeled and finely minced or pressed
- 3 TBSP chopped fresh oregano
- ½ cup olive oil
- Zest of 2 lemons
- Juice from 1 lemon (about 2-3 TBSP)
- 1 TBSP kosher or course sea salt
- ½ - 1 teaspoon freshly ground black pepper
Instructions:
- To make the marinade; add all the marinade ingredients in a large bowl or container with a tight-fitting lid. Whisk well to combine.
- Add the chicken to the marinade bowl coating the chicken well and cover.
- Refrigerator for at least six hours or overnight, flipping and re-distributing the marinade over the chicken once about halfway through marinating time.
When ready to cook:
- Preheat the oven to 425 degrees.
- Spread potato wedges around a large roasting pan, leaving room in the center for the chickens.
- Remove the chickens from the marinade and place skin side up in the pan. The potatoes should be surrounding the chickens.
- Drizzle or brush the potatoes and chickens with some of the marinade and sprinkle with salt and pepper.
- Roast in the oven for about 1 ¼ to 1 ½ hours or until the thickest part of the breast is 165 degrees.
- Remove the chickens from the pan and tent with some aluminum foil to rest for 15-20 minutes.
- Meanwhile gently stir the potatoes to coat with the juices then drain most of the pan juices from the potatoes (reserving the liquid) so the potatoes crisp up better.
- Return the potatoes to the oven to continue cooking until nice and crispy.
- After the chicken has rested and potatoes are crisping up, cut up the chicken and serve alongside the potatoes, drizzling with the reserved juices.
- Enjoy!
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Recipe by Elizabeth Jackowitz Instagram: @a.littlehealthier |
