Sunday Supper, Elevated: Cast-Iron Spatchcocked Chicken
Sunday supper was religion in my grandmother's Atlanta kitchen. I can still smell her whole chicken roasting slow and low all afternoon, the windows fogged up with the scent of thyme and rendered fat. When I moved to Charleston to train in fine dining, I learned a little trick to get that same soulful promise in under an hour: spatchcocking. Taking out the backbone and pressing the bird flat means you can blast it with high heat, giving you shatteringly crisp skin and perfectly juicy meat.\n\nThis Cast-Iron Spatchcocked Chicken with Bourbon-Umami Butter is my love letter to those Sunday afternoons, but with a chef's twist. I roast the bird right in a cast-iron skillet directly over tender spring potatoes. As it cooks, the potatoes catch every drop of that liquid gold schmaltz. But the real secret? A compound butter spiked with a splash of good Kentucky bourbon and—don't tell Nana—a dash of fish sauce rubbed right under the skin. It adds a deep, savory hum that pushes the flavor forward while honoring the past.\n\nMake it yours: swap the spring potatoes for root vegetables in the fall, or fold some crushed red pepper into the butter if you like a little heat. Gather your people, slice into that crispy skin, and make some history of your own.
Featured Recipe
Cast-Iron Spatchcocked Chicken with Bourbon-Umami Butter & Schmaltz-Roasted Spring Potatoes
Sunday supper was religion in my grandmother's Atlanta kitchen, usually anchored by a whole chicken roasted slow and low all afternoon. When I moved to Charleston to train in fine dining, I learned that spatchcocking the bird and roasting it at high heat delivers that same soulful promise in under an hour, with shatteringly crisp skin to boot. We're roasting this bird directly over spring potatoes to catch the liquid gold, and sneaking a splash of fish sauce and bourbon under the skin for a deep, savory hum that honors the past while pushing the flavor forward.
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Ingredients
- 1 whole whole chicken(about 4 lbs)
- 4 tbsp unsalted butter(softened to room temperature)
- 1 tbsp fish sauce
- 1 tbsp bourbon
- 1 tsp smoked paprika
- 1 tbsp fresh thyme(finely chopped)
- 2.5 tsp kosher salt(divided)
- 1.5 tsp black pepper(divided)
- 1.5 lbs new potatoes(halved)
- 1 bunch spring onions(cut into 2-inch pieces (can substitute thick scallions))
- 1 tbsp olive oil
- 1 whole lemon(halved)
Instructions
- 1
Place a large cast-iron skillet into the center of the oven and preheat the oven to 450°F.
30 min
Tip: Getting the skillet screaming hot before adding the ingredients ensures the potatoes crisp immediately instead of steaming.
- 2
While the oven preheats, place 1 whole chicken breast-side down on a sturdy cutting board. Using sharp poultry shears, cut along both sides of the backbone to remove it. Flip the bird over, splay it open, and press down firmly on the center of the breastbone until you hear a crack and the chicken lies completely flat.
10 min
Tip: Save that backbone! Throw it in a zip-top bag in the freezer to enrich your next batch of chicken stock.
- 3
In a small bowl, use a fork to mash together 4 tbsp unsalted butter, 1 tbsp fish sauce, 1 tbsp bourbon, 1 tsp smoked paprika, and 1 tbsp fresh thyme until completely homogenous.
5 min
Tip: Make sure your butter is truly at room temperature, otherwise the fish sauce and bourbon won't emulsify into it properly.
- 4
Gently slide your fingers under the skin of the chicken breasts and thighs to loosen it from the meat. Spread the butter mixture evenly underneath the skin. Season the entire outside of the bird generously with 2 tsp kosher salt and 1 tsp black pepper.
5 min
Tip: Putting the butter under the skin protects the milk solids from burning at 450°F while self-basting the meat.
- 5
In a mixing bowl, toss the 1.5 lbs new potatoes and 1 bunch spring onions with 1 tbsp olive oil, the remaining 0.5 tsp kosher salt, and the remaining 0.5 tsp black pepper.
5 min
- 6
Once the oven is fully heated, carefully remove the hot cast-iron skillet. Spread the potato and onion mixture into the pan in an even layer. Lay the seasoned chicken flat directly on top of the vegetables, breast-side up. Nestle the 1 whole lemon halves cut-side down into any open spaces in the skillet.
5 min
Tip: Work quickly but carefully so the skillet retains its heat. You should hear the potatoes sizzle the second they hit the iron.
- 7
Return the heavy skillet to the oven and roast for 45 minutes, rotating the pan halfway through. The chicken is done when the skin is deeply bronzed and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
45 min
Tip: The high heat renders the chicken fat quickly, which drips down to confit and roast those spring potatoes underneath.
- 8
Use sturdy tongs to transfer the chicken to a carving board to rest. Let the potatoes stay in the cooling skillet to absorb the final juices. Squeeze the warm, charred lemon halves over both the resting chicken and the crispy potatoes before carving and serving.
15 min
Tip: Never skip the resting period—it redistributes the juices and makes for a much better eating experience.
Chef's Notes
Don't let the fish sauce scare you away from this recipe. It doesn't make the chicken taste like fish—it acts as an invisible amplifier for the rich, roasted, savory notes of the meat. Spatchcocking might feel intimidating the first time, but a good pair of poultry shears makes quick work of it. It's a game-changer technique that cuts roasting time in half while exposing all the skin to the heat.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.