Spatchcock Chicken, Sausage and Potatoes (Edit recipe)

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One skillet. One chicken. Tons of flavor. This spatchcock chicken gets butterflied flat so every inch of skin crisps up golden while sweet Italian sausage, baby potatoes, garlic, and onion soak up every dripping underneath. Finish it with a pan gravy made from all that good stuff left behind.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

15

Serves: 6

Ingredients

1 whole Chicken, Whole, spatchcocked
1 Tbsp Salt and Pepper, to season the chicken
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter, Salted
0.5 lb Sweet Italian Sausage, casings removed
1 head Potatoes, Baby, halved, if large
3 cloves Garlic, skins removed, smashed
1 whole Onion, roughly chopped
3 sprigs Thyme, Fresh, sprigs
3 sprigs Rosemary, Fresh

Pan Gravy

1 Tbsp All Purpose Flour
1 cup Chicken Stock
1 Tbsp Butter, Salted, cold
1 pinch Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400°.
Place the chicken breast side down on a sturdy cutting board. Using sharp kitchen shears, cut along both sides of the backbone from tail to neck and remove it completely. Flip the chicken over and press firmly on the breastbone until it cracks and the bird lies flat. Pat dry and season generously with salt and pepper.
Heat your cast-iron skillet over medium-high heat with olive oil and one tablespoon of butter. Once the butter is foaming, lay the chicken skin side down. Sear without touching for about 8 minutes until the skin is golden. Remove and set aside.
In the same skillet, add the sausage and break it apart as it browns.
Add the garlic, onion, herbs, and baby potatoes, tucking everything in snugly. Nestle the chicken back in skin side up.
Roast for 1 hour to 1 hour 15 minutes, depending on the size of your bird. Start checking at the one-hour mark with a meat thermometer inserted into the thickest part of the thigh. You are looking for 165 degrees. When done, transfer the chicken, sausage, and potatoes to a platter and let rest for at least 10 minutes.
Leave the garlic, onion, herbs, and drippings in the skillet. Set over medium heat on the stovetop.
Sprinkle in the flour and whisk immediately, scraping up all the bits from the bottom. Let the roux cook for one minute.
Add the chicken stock slowly, whisking constantly, until smooth and glossy. Simmer until thickened, about 3 to 5 minutes. Strain through a fine mesh strainer into a bowl, then return to the skillet.
Finish with a cold pat of butter and stir until silky. Taste and season.
Remove the wings and legs first, then slice the breast and arrange everything on a large platter alongside the sausage and potatoes. Pour the gravy over the chicken, or have it in a gravy boat on the side.

Notes

Ask your butcher to spatchcock the chicken for you,most will do it no questions asked. You can also find them pre-spatchcocked at some grocery stores.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	214
Fat:	17 g
Carbohydrates:	6 g
Protein:	12 g
Cholesterol:	47 g
Sodium:	932 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.