French Spatchcocked Chicken
Gratin Dauphinois & Multicoloured Carrots
Cooking time
60 minutes
Servings
4
Calories
1150 /serving
Parents and little ones agree that spatchcocked chicken, split for easy and even cooking, is the star of the show. But the potatoes, baked French-style in thin slices with garlicky cream, almost steal the spotlight, with support from roasted carrots.
We will send you:
- 1 Bone-in spatchcocked chicken (raised without antibiotics by Canadian farmers)
- 900g Potatoes
- 600g Multicoloured Nantes carrots
- 2 Garlic cloves
- 60ml Vegetable demi-glace
- 180ml Heavy cream
Contains: Milk • Sulphites
You will need:
Large baking dish
Microwave
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
4 tbsp Butter
Large oven-safe pan (or lined sheet pan)
Total Fat
76 g
Saturated Fat
31 g
Sodium
810 mg
Total Carb
62 g
Sugars
11 g
Protein
61 g
Fibre
7 g
Preparation
Roast the chicken
- Preheat the oven to 450°F.
- Pat the chicken* dry and rub with a drizzle of oil.
- Arrange, skin-side up, in a lightly oiled large, oven-safe pan (or lined sheet pan).
- Roast, 40 to 50 min., until cooked through.
Microwave the potatoes
- Meanwhile, peel and thinly slice the potatoes.
- Place in a large bowl and season with S&P.
- Microwave, 6 min., until beginning to soften.
Make the gratin dauphinois
- Mince the garlic.
- Small-dice 4 tbsp butter.
- In a medium bowl, combine the cream, demi-glace, garlic and S&P.
- Arrange the potatoes and butter in a large baking dish.
- Pour the cream mixture over top.
- Bake, rotating halfway, 30 to 35 min., until the potatoes are tender and the top of the gratin is beginning to brown.
- Let rest at least 5 min. before serving.
Roast the carrots
- Meanwhile, halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Finish & serve
- When the chicken is cooked through, transfer to a cutting board.
- Cut between the joints to separate the drumsticks, thighs and breasts.
- Divide the chicken, gratin dauphinois and carrots between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
