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Spatchcock roast chicken with salsa verde recipe

Yasmin Fahr
Succulent meat and perfectly crisped skin achieved through spatchcocking the chicken  - © Patricia Niven
Succulent meat and perfectly crisped skin achieved through spatchcocking the chicken - © Patricia Niven

For crispy skin, it’s crucial that the chicken is dry when you put it in the oven. Pat it dry with paper towels to absorb any moisture before seasoning it. Save any remaining salsa verde – it can be kept overnight in an airtight container in the fridge.

To spatchcock a chicken, use kitchen scissors to remove the backbone by cutting closely along it on both sides. At first, I was always afraid that I’d end up cutting up half the chicken. I did not, and neither will you. Lay it breast-side up, then, using your palms, press down to crack the breast bone so that it actually flattens.

Prep time: 10 minutes | Cooking time: 45 minutes

SERVES

Two, four for sharing

INGREDIENTS

  • 1 x 1.5-1.8kg chicken, spatchcocked

  • 1 lemon, halved through the belly

  • 3 tbsp olive oil

  • 450g baby potatoes, halved

  • 30g flat-leaf parsley, leaves and fine stems, roughly chopped

  • Fresh thyme sprigs (optional)

  • 30g mixed fresh herbs of your choice, such as coriander, thyme or basil, leaves and fine stems, roughly chopped

  • 2 tbsp drained capers, roughly chopped

  • 4 spring onions, white and light-green parts only, thinly sliced

  • ½ tsp dried red chilli flakes (optional)

  • Juice of ½ lemon, or more to taste

  • 120ml extra-virgin olive oil

METHOD

  1. Preheat the oven to 230C/210C fan/Gas 8 with a rack in the middle and one 15cm from the heat source.

  2. Place a roasting tin in the oven to heat. Dry the chicken with paper towels and season the chicken with sea salt and freshly ground black pepper. Make sure to get it all over.

  3. Lift up the skin of the breast area and gently use your fingers to loosen it, creating a little pocket to wiggle your fingers into. Be careful not to tear a hole in the skin.

  4. Do the same with the thigh area. Add salt and pepper in that little space with fresh thyme sprigs, if using. If you can prepare the chicken the night before, you can do this then, which is even better.

  5. Place the chicken skin-side up in the centre of the tray. Lightly rub one tablespoon of olive oil all over, making sure not to burn your hands. Nestle the lemon halves in there, cut-side down.

  6. Roast until the skin just starts to brown, about 20 minutes.

  7. Meanwhile, toss the potatoes with two tablespoons of olive oil and season with salt and pepper.

  8. Remove the chicken and flip over using tongs and a wooden spoon to help guide it without tearing the skin.

  9. Spread the potatoes around the chicken in an even layer. Cook for another 15 minutes, then remove and flip again for the last five to 10 minutes of cooking, pushing the potatoes around. The chicken is done when the juices run clear when pierced with a fork, or an instant-read thermometer reaches 75C in the thigh, away from the bone.

  10. Let the chicken rest for five to 10 minutes, while you set the table and refresh wine glasses. If the chicken skin is not as browned as you’d like, turn on the grill and grill the chicken for two to four minutes, until the skin is crispy.

  11. Meanwhile, prepare the salsa verde. In a serving bowl, combine the parsley, other fresh herbs, capers, spring onions, chilli flakes, lemon juice and extra-virgin olive oil. Season with salt and pepper.

  12. When the chicken is done, squeeze the charred lemon halves over it, garnish with the salsa verde, and serve the remainder on the table along with the potatoes.

Keeping it Simple by Yasmin Fahr is published by Hardie Grant (£16.99). Order your copy from books.telegraph.co.uk