Spatchcock Chicken with Crispy Sliced Potatoes and Herby Oil Dressing

This is a great way to get a juicy roast chicken, bursting with flavour.


  • 1 chicken, approx. 1½kg, spatchcocked
  • 1½ tablesp. olive oil
  • Zest and juice of 1½ lemons
  • 3 garlic cloves, peeled and crushed
  • ½ tablesp. rosemary leaves, chopped
  • Salt and freshly ground black pepper
  • Potatoes
    • 1.2kg potatoes, washed and thinly sliced
    • 1 onion, peeled and thinly sliced
    • ½ tablesp. rosemary leaves, chopped
    • 2 tablesp. butter, melted
    • 200mls stock or waterHerby Oil Dressing
    • 100mls olive oil
    • Zest of 1 lemon
    • 1-2 cloves garlic, finely chopped
    • Handful of finely chopped flat leaf parsley
    • Salt and lots of black pepper

Preheat oven to Gas Mark 4, 180°C (350°F).

Prepare the marinade by mixing 1 tablespoon olive oil, lemon zest and juice, garlic, rosemary and black pepper.

Place the chicken in a large dish and brush over the marinade. Marinate in the fridge overnight if possible.

To cook: Place the potatoes, onion, rosemary leaves, butter, and seasoning in a large bowl and mix well. Spread them over the base of a large roasting tin.

Pour over the stock or water. Place the chicken on top, skin side up. Season with salt. Drizzle the remaining ½ tablespoon oil over the chicken.

Roast in the preheated oven, uncovered, for 1 hour or until the juices run clear. Remove from the oven, cover with foil and allow to rest 10 minutes.

While the chicken is cooking combine all the ingredients for the dressing. Taste and adjust the seasoning if necessary.

Serving Suggestions

To serve:, quarter or carve the chicken and drizzle over some dressing. Serve with the potatoes, some tender stem broccoli and remaining dressing.

4 people1 h 15 min