Description
This recipe is fashioned after France’s poulet rôti, a traditional dish available at many outdoor markets. There, chickens roast to a gold crispness on a rotisserie while underneath, little potatoes baste and cook in the chicken fat and juices dripping from above.
Here, a spatchcocked bird rests on a bed of shredded cabbage, potatoes, and onions, which melt into delicious chicken-juice-soaked morsels. My mouth is watering as I write this.
Ingredients
1 Lepp’s Spatchcock Brined Chicken
2 medium-sized yellow or red potatoes
1 large onion
½ of a small head of cabbage
1 Tbsp. vegetable or olive oil
1 Tbsp. Triple Smoke “Canadian Smoke” seasoning (see note)
Instructions
Preheat oven to 375 degrees.
Cut potatoes and onion into 1-inch dice. Remove stem from cabbage and cut in half. Slice cabbage into ½ inch slices. Place all veggies in a round, oven-proof dish with a lip. You want the pan to only be large enough to hold the flattened layer. If the pan is too big, the exposed veggies will burn). Add oil and seasoning and mix together until spices are evenly distributed. Place in preheated oven for 15 minutes.
Remove from oven and stir. Lay the chicken on top of the veggies, skin side up.
Return to oven and roast for another 60 minutes, or until internal temperature taken in the thickest part of the thigh measures 165 degrees.
Remove chicken to a cutting board. This may be easier if you carve off the legs first as by now the meat will be so tender it will fall apart. Allow the meat to rest for 15 minutes before carving.
Notes
Alternatively, you can also season with your favourite BBQ dry rub such as House of Q.
This pan is one of my kitchen workhorses, and perfect for this dish.