Over the last month or so ALL of my favorite food bloggers, including Melinda Strauss of Kitchen Tested and Shannon Sarna of The Nosher, have been spatchcocking their chicken. I know it sounds dirty, but really it is just removing the backbone from your chicken so that you can lay it flat. I decided I was finally going to give it a try. After watching a few videos, I picked up my chicken scissors and started cutting! Well…not before I put on some gloves. It really wasn’t too bad. I really should have saved the backbone and neck to make a chicken stock, but I wasn’t really thinking at the time. Next time, DEFINITELY!
Instead of making a sauce for the chicken, I decided to just simply roast it with one of our favorite spices, Montreal Chicken Seasoning. It is so flavorful, without being too salty. And I am sure it is available at your local supermarket or Costco.
For this to truly be a one pan meal, I wanted to add a side dish. I had just picked up a potato medley bag from Trader Joe’s. What goes better with chicken than potatoes? Instead of seasoning the potatoes with the Montreal Chicken Seasoning, I decided to go for something a little bit different. I used Za’atar! It is one of the newest spices added to my spice cabinet. We actually found out about it from Blue Apron. It has quickly become one of our favorite spices.
The chicken came out of the oven piping hot! E and I couldn’t wait to dig in. The chicken was so moist and tender. The potatoes were seasoned perfectly. It really was a special dinner, and it was actually pretty easy. You should give spatchcocking a try! For a play by play on how to spatchcock, CLICK HERE.
Scroll down for the recipe.
Roaster Chicken, 1, backbone removed
Extra Virgin Olive Oil (“EVOO”)
Red, Yellow and Purple Potatoes, 8-9, quartered
Onion, 1, thinly sliced
- Preheat your oven to 350 degrees Fahrenheit.
- Cover a sheet pan with foil and spray with Pam.
- Remove the backbone from your chicken and then lay it flat on the sheet pan. Drizzle with EVOO.
- Sprinkle the Montreal Chicken Seasoning all over the chicken.
- Place all of the potatoes and onions into a medium plastic bag. Drizzle in about a tablespoon of EVOO and then add as much or as little Za’atar seasoning as you would like. Shake the bag around to make sure the EVOO and Za’atar are evenly distributed.
- Empty the bag out onto the sheet pan and distribute the potatoes and onions around the chicken.
- Roast in the oven for an hour and a half, uncovered.
- Serve immediately!