Here is a recipe I created while trying to figure out what to do with some extra herbs and aromatics I had on hand before they spoiled. I created the marinade and let it sit in the fridge for a week before roasting a butterflied chicken with some fingerling potatoes. The butterflying helps the breasts and thighs each come up to the appropriate temperature at the same time and the herb marinade adds a little pop of flavor.
From the first time I made this, I can still vividly remember seeing my smiling reflection in the glistening chicken fat as it dripped down my grateful boyfriend's chin . . .
Here I used what I had on hand - feel free to use any herb combination you like. The jalapeno doesn't make it spicy, it really just gives it a nice tang. Red pepper flakes could be used for more heat. Next time I might try some lemon zest.
3 1/2 pounds
Chicken, butterflied (I ask my butcher to do this for me)
1 1/2 pounds
Kosher salt and freshly cracked black pepper
In This Recipe
Prepare marinade - chop the herbs, onion, garlic and jalapeno. Mix with the oregano and 3 TBS of olive oil in a sealable plastic container or a mason jar. Let it sit in the fridge overnight or up to a week to allow the flavors to meld.
Three hours before you are ready to roast the chicken, place the bird skin side up on a plastic cutting board. Gently work your fingers under the skin on the breasts and thighs. Smear the marinade under the skin, massaging it into the meat. Smear any leftover marinade directly on top of the skin. Transfer the chicken to a plate and place back in fridge for three hours.
Move oven rack to the upper middle position. Preheat oven to 400. Remove chicken from fridge while oven preheats so the bird comes up to room temperature. Place in a greased rosting pan, skin side up.
Wash the potatoes and slice the larger ones in half, lengthwise. Toss the potatoes with 1 TBS olive oil and season with kosher salt and freshly cracked black pepper. Arrange the potatoes around the chicken in the pan in a single layer. Liberally salt and pepper the chicken.
Roast the chicken until the thickest part of the breast registers 150 degrees F and the thighs register 170 degrees F on an instant read thermometer, about 45 minutes. Periodically stir and flip over the potatoes as the chicken roasts - coating them in the rendering chicken fat.
When done, remove the chicken from the pan and tent loosely with foil for 15-20 minutes before carving. I like to stir the potatoes one last time, scraping up all of the browned chicken bits in the pan, and then give them 5 more minutes in the oven.