Spatchcocking is a technique that removes the backbone of a bird to ensure that it cooks evenly. Save the backbone and leftover carcass to make homemade chicken stock.
Mayo-Roasted Spatchcock Chicken
Makes 4 to 6 servings
- 3 tablespoons olive oil, divided
- ¾ pound baby Yukon gold potatoes, halved (about 8)
- ¾ pound baby carrots, halved lengthwise
- ½ medium red onion, cut lengthwise into quarters
- 3 teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- ½ cup mayonnaise*
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh oregano
- 1 teaspoon packed lemon zest
- 1 tablespoon fresh lemon juice
- 1 (3-o 4-pound) whole chicken, giblets discarded
- 1 lemon, cut into 4 wedges
- Garnish: crumbled feta cheese, pitted Kalamata olives, fresh oregano
- Preheat oven to 425°. Brush a 14-inch cast-iron baking pan with 1 tablespoon oil.
- In a large bowl, toss together potatoes, carrots, onion, 1½ teaspoons salt, 1 teaspoon pepper, and remaining 2 tablespoons oil. In a small bowl, stir together mayonnaise, garlic, oregano, and lemon zest and juice.
- On a cutting board, place chicken, breast side down, with tail end closest to you. Using kitchen shears, cut along both sides of backbone to remove. Turn chicken, breast side up. Flatten chicken by pressing firmly on breastbone until it cracks. Sprinkle remaining 1½ teaspoons salt and remaining 1 teaspoon pepper all over chicken. Spread mayonnaise mixture all over chicken. Place chicken, breast side up, on prepared pan. Tuck wings under to secure. Turn legs inward.
- Bake for 20 minutes. Arrange potato mixture and lemon wedges around chicken. Continue baking until chicken is golden brown, a thermometer inserted in thickest portion of chicken registers 165°, and vegetables are tender, about 30 minutes more, loosely covering chicken with foil to prevent overbrowning, if necessary. Let stand for 10 minutes before serving. Garnish with feta, olives, and oregano, if desired.
*We used Blue Plate Mayonnaise.