Cooking Through A Cookbook

Flat Roasted Chicken with Tiny Potatoes Review

Recipe 57 from The Smitten Kitchen Cookbook by Deb Perelman


WW Note: This recipe is 29 points! I don’t really understand it because it’s chicken and chicken should be 0. But if it’s not boneless skinless chicken breast it’s never 0. So, I say enjoy it don’t feel bad about it and smile because you’re eating chicken and usually that’s 0 points.


This recipe can be found at the following sites:

Kylee Cooks

Pink Parsley

Kosher Eye


This recipe was so easy! Like the kind of easy where you have everything in your kitchen other than like one ingredient. I guess if I’m being honest I didn’t have two of the ingredients but you get what I’m saying. As I write this it is Saint Patrick’s Day so it also feels like the perfect meal for today since I do not like corned beef!

I got the whole chicken and little potatoes at Whole Foods so this guy cost us a little more than I would normally pay for a whole chicken..*cough* $18 *cough cough* 😳. Those little potatoes are gold though! I wasn’t sure if I was going to be able to find them.

I don’t know if you’ve ever done a spatchcock chicken but essentially it’s just cutting the spine out and laying it flat. This helps that you can cook more evenly. Deb simplified the name of this recipe by saying flat roasted chicken but it’s the same idea. At first I thought it was going to be something like chicken under a brick which I was not so sure about but this was something a little more familiar to me.

I was really wishing I had purchased the Pampered Chef kitchen shears because I know they would have knocked this out of the park. My scissors struggled to get through the back of the chicken to remove the spine and separate the chicken before serving but we did manage in the end.

Deb suggest to save the spine to make chicken stock by storing it in the freezer so I went ahead and did that. I’ve never made my own chicken stock but now I feel like it’s a good reason to try it out.

In the recipe introduction and explanation she talks about how roasted chicken doesn’t need to be all greased down with oil or butter to get a nice brown skin on it. In fact she had me pat the skin dry and just salt and pepper it. No oil or butter at all. The olive oil was just used for the potatoes.

She recommends using a 12-inch cast iron skillet for the 3 pound chicken. Luckily I had one on hand because she’s had the suggestion to use cast iron in a lot in this cookbook. I finally caved and bought a set of 2 from Amazon so now I’m set to go. And I do love them. It did work perfectly to do this chicken. next time I want to use my Large Round Stone from Pampered Chef to see how that goes.

After removing the spine, drying the skin, and putting it in the pan, you add in your potatoes, drizzle them with oil then salt and pepper everything. Then place it into the oven at 450 degrees.

She suggested cook time between 30 and 45 minutes but I would say mine probably took more like 55 minutes to get the chicken breast 165 degrees. She says to take it out when the thigh is 165 but that reached 165 long before the chicken breast did. Thankfully it was still juicy and it wasn’t overcooked but that would be one direction I might switch around. If you need a good kitchen thermometer, check out this one.

We use the kitchen shears again to help separate the chicken and put it on a platter. I recruited my husband to help me with this one since the bird was slipping all over.

The helpful Flexible Cutting Boards are from Pampered Chef too! I’m using up all these fun tools that came in my new consultant kit and I am loving all the fun new additions I have in my kitchen. These guys have gotten a lot of love this week and I’m thankful to chuck some of the ones that needed to be retired.

These Large Chef’s Tongs were really helpful getting that chicken over to the cutting board. It’s just a pair of tongs, if I’m being honest, but the length lended to the stability and grip I needed in the transfer!

After you separate your chicken you squeeze a little lemon and sprinkle a little thyme on top. Don’t miss that step! That really did set this chicken a part from others I’ve done.

Such a simple, pretty and utterly delicious meal for a Sunday afternoon lunch. This comes out looking pretty impressive too. So, I would definitely tuck this guy away for company and entertaining!

My daughter is napping right now but she’s going to be really excited that this was her lunch when she wakes up. Chicken is a very toddler friendly food around our house.

I hope you give this one a try you won’t regret it. It couldn’t be more simple!

Happy chicken roasting everybody!


I am a Pampered Chef consultant! Any links in this post containing Pampered Chef products will route you directly to my Pampered Chef website! So your purchases will benefit me :)

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