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Spatchcocked chicken basted Yukon taters

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SaltySam
SaltySam Posts: 887
in EggHead Forum
I spatched a chicken tonight, which was nothing special. However, I also sliced some Yukon gold potatoes and put them in an aluminum tin underneath the bird, on the platesetter. The chicken was dressed in garlic, EVOO, and fresh rosemary, basil, safe and parsley from the garden. The potatoes had just olive oil, salt and pepper. The chicken was fantastic as always, but the taters were a revelation. Soft insides, buttery and a little bit of crunch on the outside. They almost tasted like fries cooked in duck fat.

It's not earth shattering by any means, and I'd even seen it done before. Just wanted to post my successful cook. If you haven't tried it, it's a winner!

LBGE since June 2012

Omaha, NE

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  • Black_Badger
    Black_Badger Posts: 1,182
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    Yep. Bookmarked!

    Very nice.

    Cheers
    B_B 
    Finally back in the Badger State!

    Middleton, WI
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  • rholt
    rholt Posts: 392
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    What was your setup? PS, pan of veggies, grid, then chicken?
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  • Tjcoley
    Tjcoley Posts: 3,551
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    Was pan raised off PS or directly on it?
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • SaltySam
    SaltySam Posts: 887
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    Sorry gang. Pictures would be helpful here. I didn't think to take any since it didn't seem like it would turn out special.

    Here's how I did it: PS legs up, with pan if veggies directly on top if the PS. Then, chicken spatched, ribs down on the grate.

    Here's what I will do different next time: some small spacers between the PS and the pan of potatoes. The bottom got pretty brown and crispy. I think I'll oil them first, and then toss them around rather than just drizzle oil. That might help the browning as well. Also. I'll use the mandolin to get even slices. I aimed for 1/8" slices but my knife skills are pretty weak.

    I'll also take pictures of my setup...just in case it turns out great.

    Everything cooked at 325-350 dome, and it took about 1:45 for the breasts to hit 160. The time and temp combo worked, but I probably could have bumped it up to 375, and still been okay.

    LBGE since June 2012

    Omaha, NE

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  • Black_Badger
    Black_Badger Posts: 1,182
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    Does look good. Those crispy brown ones would have been the first ones I picked out for devouring...
    Finally back in the Badger State!

    Middleton, WI
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  • rholt
    rholt Posts: 392
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    Thanks for the info BB.
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  • Black_Badger
    Black_Badger Posts: 1,182
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    You're welcome (?)
    Finally back in the Badger State!

    Middleton, WI
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  • Tjcoley
    Tjcoley Posts: 3,551
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    On the 'to do' list
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • ssackett
    ssackett Posts: 3
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    I'm a newbie and trying spatchcocked this weekend. I'm going to try this!
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Nice job, doing a spatchcocked tonight, I will try the potatoes as well. Thanks.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Skiddymarker
    Skiddymarker Posts: 8,522
    edited August 2013
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    Just catching up on this post. Great looking meal. well done! Really like the herbed bird, SWMBO is a fan of herbs rather than rubs, your's looks excellent. 
    Wise to use the Yukons, Russets will come out a tad on the mushy side from what I've experienced. We usually cube our spuds, I put them in for maybe 20 to 30 minutes before the bird goes on. Friend gave me a tip once using shake on bake on the oiled spuds to crisp them up a bit, works very well. Must try your sliced thin spuds. 


    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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