Spatchcock Chicken with Pommes Robuchon | Vessy’s Gourmet kitchen
Spatchcock Chicken with Pommes Robuchon
30 mins prepServes 4
This recipe features spatchcocked chicken roasted to perfection, served with creamy Pommes Robuchon and sautéed king oyster mushrooms, offering a delightful comfort food experience.
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 mins or until the thickest parts of the chicken reach internal temperature of 165 F; cover for the last 30 mins 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 then through your sieve.
5: Slice and sauté the mushroom over med heat in butter and olive and season with salt, pepper and tarragon.
6: Serve with the most delicious drippings and enjoy.
