Recipe Variation: Spatchcocked Roast Chicken with Compound Butter and Potatoes

In case there were some non-rabbit eaters in the group, I also roasted a chicken for Easter supper. I did a variation on my old compound butter roast chicken, incorporating some newer techniques I’ve picked up over the years.

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1 whole chicken

salt and pepper

compound butter (mine was seasoned with garlic, lemon, shallot, sage, thyme and tarragon)

half a lemon (optional)

a little extra sage (optional)

1 bag small yellow potatoes, quartered

Season chicken with salt and pepper. Allow to rest for an hour or two in the fridge.

Preheat oven to 400.

Take a few tbsp compound butter and rub under the skin of the chicken (top the wings with a bit more). Allow chicken to come to room temperature. Season with more salt and pepper.

Toss potatoes with another tbsp or so of butter, season with salt and pepper.

Arrange chicken on a roasting rack. Put half a lemon and some sage underneath the chicken (optional). Place potatoes below the chicken.

Roast for 45 minutes. Check temperature of bird, and increase temperature to 425 (I put the bird back in for another 15 minutes or so).

Remove bird and allow to rest for 15 minutes, tented with foil. Toss potatoes with chicken fat and cook another 15 minutes or so, until golden brown.

Cut up chicken and serve with potatoes.

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