Ricotta caramelle
Homemade pasta without special equipment? Make these little “sweets” using only a rolling pin and a knife. A delicate cheese filling and buttery roasted tomato sauce create the per
Golden spatchcock roast chicken with potatoes
Juicy chicken with crispy, buttery skin, roasted directly over potatoes, shallots and garlic. The vegetables absorb all the aromatic juices during roasting, becoming soft inside, browned at the edges and full of flavour.
Serves: about 4 Roast: 60-85 minutes Temperature: 200°C conventional top-and-bottom heat or 185°C fan
Preparation · estimate20-30 min
Oven60-85 min
Preparation + oven · estimate80-115 min
Method
Remove the chicken from the fridge 30 minutes beforehand. Pat it dry on both sides. Do not wash the meat.
Place the chicken breast-side down. Using kitchen shears, remove the backbone by cutting along both sides of it.
Turn the chicken over and press firmly on the breastbone to flatten it.
Mix the softened butter with some of the garlic, salt, pepper and, optionally, paprika and herbs. Gently loosen the skin over the breasts and thighs. Spread some of the butter under the skin and rub the rest over the outside of the chicken.
Preheat the oven to 200°C conventional top-and-bottom heat or 185°C fan.
Cut the potatoes into halves or quarters. Halve the shallots and leave the remaining garlic cloves whole or lightly crush them.
In a large roasting dish, toss the vegetables with the oil, salt, pepper and optional seasonings and lemon.
Spread into an even layer. Pour the water or stock around the edge of the dish.
Place the chicken skin-side up on the vegetables. Roast for 60-70 minutes for a chicken weighing about 1.5 kg, or 70-85 minutes for a 1.8-2 kg chicken.
After 40-45 minutes, you can lift the chicken, stir the potatoes and baste them with the pan juices.
The chicken is ready when the thickest part of the thigh reaches at least 75°C. Rest for 10-15 minutes before carving.
Serve over the vegetables, sprinkled with dill and an extra pinch of salt.
Good to know
If the skin browns too quickly, cover the chicken loosely with aluminium foil.
If the skin is too pale towards the end of roasting, increase the temperature to 220°C for the final 5-10 minutes.
Insert the thermometer into the thickest part of the thigh without touching the bone.
If the potatoes are still firm or insufficiently browned after removing the chicken, roast them separately for another 10-15 minutes at 220°C.
Storage and reheating
- If using lemon slices and planning to store leftovers, remove the slices before refrigerating the dish. Leaving the lemon peel in can make the dish taste bitter.
- Remove the meat from the fridge 15-20 minutes before reheating. Pat the skin dry and brush it with a very thin layer of oil or melted butter.
- Reheat uncovered at 190°C fan or 200°C conventional top-and-bottom heat: • whole chicken for 25-35 minutes • large pieces for 15-25 minutes • small pieces for 10-15 minutes
- For the final 3-5 minutes of reheating, you can turn on the grill or increase the temperature to 220°C.
- It is best to reheat only the portion you intend to eat.
Equipment
- kitchen shears
- oven
- large roasting dish
- aluminium foil (optional)
- thermometer
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