Spatchcock Chicken
Serves 4
30 mins prep
75 mins cook
105 mins total
A delicious spatchcock chicken roasted with aromatic tarragon and served with creamy Pommes Robuchon and sautéed king oyster mushrooms.
0 servings
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1: Spatchcock your chicken by cutting off the spine and cracking the middle bone as shown in the video. 2: Make the marinade by mixing all ingredients above and brush chicken on both sides as you reserve some to brush again during roasting. 3: Roast chicken at 400°F for about 1 hour and 15 minutes or until the thickest parts of the chicken reach an internal temperature of 165°F; cover for the last 30 minutes to prevent skin from burning. 4: To make the potatoes, boil them in salted water, then add to your mixer along with some cream, butter, and more salt to taste. To achieve that silky texture, strain them through your sieve. 5: Slice and sauté the mushrooms over medium heat in butter and olive, and season with salt, pepper, and tarragon. 6: Serve with the most delicious drippings and enjoy.
