Spiced Spatchcock Chicken with New Potatoes and Tomatoes

Name: Spiced Spatchcock Chicken with New Potatoes and Tomatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 600 g miniature new potatoes, halved if large; 1 1/2 tbsp. olive oil; 1 large whole chicken, about 1.8kg; 40 g butter, melted; 300 g cherry tomatoes on the vine; 1 large lemon, cut into 6 wedges; 2 tbsp. hot or sweet smoked paprika; 1 1/2 tbsp. light brown soft sugar; 1 tsp. English mustard powder; 1 tsp. ground cumin; 2 tsp. dried thyme; 1 tsp. garlic granules

A summer take on a classic roast dinner.

By The GH Kitchen TeamPublished: 05 August 2021

Jump to recipe

spiced spatchcock chicken with new potatoes and tomatoes

Roasting the chicken over the vegetables gives them extra flavour as they mingle with the roasting juices, but you can cook a separate portion in a foil parcel or separate tray, if needed for vegetarians. The spice rub makes some extra, so keep this to use on barbecued meats and vegetables, stored in a sealed jar at room temperature, for up to 1 month.

The chicken is also delicious with homemade chips.

Advertisement - Continue Reading Below

Yields:

Prep Time:

15 mins

Cook Time:

50 mins

Total Time:

1 hr 5 mins

Ingredients

600 g miniature new potatoes, halved if large
1 1/2 Tbsp. olive oil
1 large whole chicken, about 1.8kg
40 g butter, melted
300 g cherry tomatoes on the vine
1 large lemon, cut into 6 wedges

For the spice rub

2 Tbsp. hot or sweet smoked paprika
1 1/2 Tbsp. light brown soft sugar
1 tsp. English mustard powder
1 tsp. ground cumin
2 tsp. dried thyme
1 tsp. garlic granules

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. In a small bowl, mix all the ingredients for the spice rub with 1½tsp fine salt. Put the potatoes in a medium-large roasting tin and toss through 1tbsp oil and 2tsp of the spice rub. Spread into a single layer.
2. Step 2Put the chicken breast-side down on a board. Using sturdy kitchen scissors, cut along each side of the backbone and discard. Turn chicken over and press down hard on the breast to flatten it (you should hear it crack). Pat dry with kitchen paper.
3. Step 3Stir ½ the remaining spice rub into the melted butter and brush all over the chicken. Arrange breast-side up on a sturdy metal/cooling rack (that fits above the potato roasting tin) and position on top of the tin.
4. Step 4Roast for 35min. Remove chicken and potatoes from oven, add tomatoes and lemon wedges to the tin and drizzle over remaining ½tbsp oil. Position chicken above the tin again and return to the oven for 10-15min, or until the chicken is cooked through and the potatoes are tender.
5. Step 5Remove from the oven and leave to rest in a warm place for 10min. Transfer chicken to a board and the potatoes, tomatoes and lemon wedges to a serving dish. Serve.

Per serving:

567 cals
40g protein
36g fat (12g saturates)
21g carbs (7g total sugars)
3g fibre

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time