⏱ Prep: 30 min · 🔥 Cook: 40 min · 🍽 Serves: 4 · 📊 Medium

A perfectly roasted chicken with crispy skin and juicy meat, achieved through overnight brining and spatchcocking for faster cooking. Served with golden baby potatoes and aromatic vegetables.

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🥬 Ingredients

For the Brine

• 120g (1/2 cup) salt
• 1 tbsp brown sugar
• 1/2 tbsp black peppercorns
• 4 bay leaves
• 2L (8 cups) water

Main Ingredients

• 1.5kg (3-4 lbs) whole chicken
• 500g (1 lb) baby potatoes
• 6-8, peeled garlic cloves
• 3-4, peeled shallots
• 1, cut into wedges lemon
• 3 tbsp olive oil
• to taste flaky salt

For Serving

• 2 tbsp, chopped fresh chives
• 2 tbsp, chopped fresh parsley

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👨‍🍳 Instructions

1. The day before: Bring 300ml of water to a boil in a small saucepan and dissolve the salt and brown sugar completely. Add this hot mixture to the remaining 1700ml of cold water in a large container, then add bay leaves and peppercorns.
2. Submerge the chicken completely in the brine, ensuring brine gets inside the cavity as well. Brine for 6 hours at room temperature or up to 24 hours refrigerated.
3. Remove chicken from brine and pat completely dry with paper towels. Place on a wire rack over a plate and refrigerate uncovered overnight to dry out the skin for maximum crispiness.
4. The day of cooking: Preheat oven to 220°C (425°F). Halve the baby potatoes and place in a large pot with heavily salted cold water.
5. Bring potatoes to a boil and cook for 7-10 minutes until knife tender but not falling apart. Drain thoroughly and let steam dry for 5 minutes.
6. Spatchcock the chicken by cutting along both sides of the backbone with kitchen shears and removing it completely. Flip chicken breast-side up and press down firmly on the breastbone to flatten completely.
7. Arrange the dried potatoes in the bottom of a large oven-safe skillet or roasting pan. Drizzle with olive oil and season generously with flaky salt.
8. Add peeled garlic cloves, whole shallots, and lemon wedges around the potatoes. Place the spatchcocked chicken on top, positioning the legs toward the back of the oven where it's hottest.
9. Roast for 35-40 minutes total, basting the chicken with pan juices at the 20-minute mark. The skin should be golden brown and crispy, and internal temperature should reach 74°C (165°F).
10. Remove from oven and baste once more with pan juices. Let rest for 5 minutes, then sprinkle with chopped chives and parsley before serving directly from the pan.

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💡 Tips & Variations

• Don't skip either the brining or spatchcocking - both are essential for the 40-minute cooking time
• Tarragon can be substituted for chives and parsley for a more French flavor profile
• Carbon steel or cast iron pans work best for this recipe as they retain heat well and create crispy potatoes

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📝 Personal Notes

Add your tweaks, ratings, and observations after making this recipe.

Source: Instagram