Cast-Iron Spatchcocked Chicken with Bourbon-Umami Butter & Schmaltz-Roasted Spring Potatoes

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.