Spatchcock Chicken with Boulangère Potatoes

A whole spatchcocked chicken roasted directly over thin layers of potato and onion in a cast iron pot. The potatoes soften in buttery stock like a rustic Boulangère while the chicken roasts on top, basting the layers beneath with its juices. The result is crisp-skinned chicken, melting potatoes and onions, and a rich, savoury base that’s perfect served with greens or used as the foundation for chicken pot pies.

Yield 4-6

Author Sorrel's Kitchen

Prep time

30 Min

Cook time

1 H & 30 M

Total time

2 Hour

Print

With ImageWithout Image

Spatchcock Chicken with Boulangère Potatoes

Crisp-skinned spatchcock chicken roasted over buttery Boulangère-style potatoes and onions in a cast iron pot.

Cook modePrevent screen from turning off

Ingredients

For the chicken

• 1 whole chicken, about 1.6–1.8 kg, spatchcocked
• 2 cloves garlic, finely grated or crushed
• 4 tbsp mixed finely chopped herbs (tarragon, parsley, thyme, etc.)
• Zest of 1 lemon
• 5 tbsp butter
• Salt and black pepper

For the potatoes

• 2 kg King Edward potatoes, peeled and finely sliced on a mandolin
• 2 large onions, finely sliced on a mandolin
• 2 tbsp oil or butter for the pan
• 4 tbsp chopped fresh thyme, parsley, or tarragon (or a mix)
• 2 cloves garlic, finely grated or crushed
• 200 ml chicken stock
• 100 g butter

Instructions

1. Preheat the oven to 220°C (200°C fan).
2. Warm the chicken stock with the 100 g butter until melted, then season generously with salt and black pepper. Mix the chopped herbs and garlic together in a small bowl.
3. Grease the base of a shallow 28 cm cast iron pan with a little oil or butter. Roughly layer half the potatoes and onions evenly in the base, sprinkle with some of the herb and garlic mix, then repeat with the rest. Pour over the warm stock and butter mixture so it just reaches partway up the layers. Place in the oven for 15 minutes while you prepare the chicken.
4. To spatchcock the chicken, place it breast-side down on a board. Using kitchen shears or scissors, cut out the backbone. Open the bird out, flip it over, and press firmly on the breastbone to flatten. Pat the skin dry with kitchen paper.
5. Make a herb butter by mixing the lemon zest, finely chopped herbs, grated garlic, seasoning, and softened butter. Gently ease your fingers under the breast skin to loosen it, then spread some of the herb butter underneath, pushing it right down to reach the lower breast. Rub the rest over the outside of the chicken and drizzle lightly with olive oil. Season well with salt.
6. Remove the pan from the oven and lay the chicken skin-side up directly over the potatoes and onions. Roast for 15 minutes at 220°C to crisp the skin, then reduce the temperature to 180°C (160°C fan) and roast for 50–60 minutes (see notes), or until golden and the juices run clear from the thickest part of the breast.
7. Remove the chicken to a board and rest for 10 minutes. If the potatoes need extra browning, return the pan to the oven uncovered while the chicken rests. Slice the chicken and serve with the potatoes, onions, and some steamed greens.

Nutrition Facts

Calories

375

Fat

18 g

Carbs

44 g

Protein

8 g

Sugar

12 g

Approximate values per bun

Similar Recipes

Beef and Chestnut Stew with Ale and Shallots

Thai Red Curry Chicken Thigh Bake

https://www.sorrelskitchen/blog/spatchcock-chicken-boulangere-potatoes

All rights reserved for Sorrel's Kitchen

chicken, spatchcock, potatoes, onions, Boulangère potatoes, roast chicken, cast iron, one-pot, butter, herbs, lemon zest, thyme, parsley, tarragon

Dinner, Mains, Autumn, Winter

French, British

Did you make this recipe?

Tag @sorrels_kitchen/ on Instagram and hashtag it #sorrelskitchen

Ingredients and sourcing tips

Chicken
Opt for a free-range or organic chicken for deeper flavour and juicier meat. A medium bird around 1.7 kg cooks evenly and fits comfortably in a 28 cm cast iron pot. Pat the skin dry before roasting for maximum crispness. Avoid overcrowding the pot or the potatoes will steam instead of caramelising.

Potatoes
King Edward potatoes are ideal for their soft texture and flavour, though Maris Piper or Desiree also work well. Slice thinly and evenly on a mandolin so they cook through while the chicken roasts. They shouldn’t be sliced ahead of time and kept in water, as this removes surface starch and stops the layers melding together properly.

Onions
Yellow or white onions bring sweetness as they caramelise under the chicken. You can slice the onions a few hours ahead and keep them in the fridge.

Herb butter
Mixing herbs with garlic, butter, and lemon zest infuses both the chicken and the potatoes as they roast, giving a deeply aromatic result.

Variations and dietary swaps

Herb variations
Swap thyme and tarragon for rosemary or sage for a stronger, wintry note.

Dairy-free option
Use a plant-based butter alternative and olive oil instead of butter. The potatoes will be less rich but still tender.

Flavour additions
Add very thinly sliced fennel or a few lemon slices between the potato layers for brightness.

Kitchen notes

How to spatchcock a chicken
Place the chicken breast-side down on a chopping board. Using sharp kitchen shears, cut along both sides of the backbone to remove it. Flip the bird over, press firmly on the breastbone until it flattens, and tuck the wing tips underneath.

Timing and texture cues
A properly spatchcocked chicken will lie flat and cook evenly. The potatoes should absorb the buttery stock completely, turning soft and tender rather than soupy.

Storage and make-ahead
Leftovers keep for 3 days in the fridge. The chicken can be shredded into sandwiches or added to soups, and the potatoes reheated in a pan until crisp at the edges.

Serving suggestions

How to serve
Serve straight from the pot for a rustic presentation.

Drinks to pair
Try with a lightly oaked Chardonnay or a crisp cider to cut through the richness.

Extras
Steamed greens or a simple green salad with mustard dressing balance the meal nicely.