Name: Spatchcock Chicken
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 whole chicken, about 4 ½ lbs; 2 tbsp vegetable oil, divided; 1 ½ tsp kosher salt; ½ tsp black pepper; 4 rosemary sprigs; 4 garlic cloves, peeled and left whole; 2 tbsp butter; 1 ½ lbs petite Yukon potatoes, cut in half; 1 tbsp vegetable oil; 1 tsp kosher salt; ¼ cup fresh parsley leaves, finely chopped

Ingredients

Chicken

Potatoes

Special Equipment

Basting Dome
Griddle Press
Griddle Starter Set
Weber Griddle 28" or Weber Griddle 36" or any Griddle

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Spatchcock Chicken on the Griddle

Instructions

To spatchcock the chicken, place the chicken, breast side down on a work surface. Use poultry shears to cut from the neck to the tail and along either side of the backbone. Remove the backbone.
Use the shears to cut through the cartilage at the tip of the breastbone about a quarter of an inch. Use your hands to bend the breastbone open. Cut the tip and the flat of the wings off, as they tend to burn during cooking.
Preheat the griddle on medium-high heat for 10 minutes and squeeze about 1 tablespoon of the oil onto the griddle, spreading it around with a spatula.
Rub the chicken with 1 tablespoon of the oil and season with salt and pepper.
Place the chicken, breast-side down onto the griddle and place the Griddle Press on top of the chicken. Cook until the skin is dark brown, 7 to 10 minutes.
Add the rosemary and garlic to the griddle and flip the chicken onto the rosemary and garlic, bone-side down. Cover the chicken with the Basting Dome and squeeze about ¼ cup of water under the dome.
Reduce the heat to medium and cook the chicken until the internal temperature reaches 160°F, 45 minutes to 1 hour, adding ¼ cup of water under the dome every 15 minutes.
Once the chicken reaches temperature, add the butter to the griddle and flip the chicken, breast-side down onto the butter and cook until the skin begins to crisp back up, 5 more minutes. Remove the chicken from the griddle and let rest for 10 minutes.
Meanwhile, toss the potatoes in a large mixing bowl with the oil and salt. Add the potatoes to the griddle, mixing it with the garlic and rosemary that the chicken cooked in. Cover with the dome and add ¼ cup of water. Cook, covered, until the potatoes are tender, about 10 minutes. Stir in the fresh parsley leaves.
Carve the chicken into pieces and serve with the potatoes.