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Spatchcock Chicken with Mushroom Herb Gravy

Spatchcock Chicken with Mushroom Herb Gravy

Spatchcock Chicken with Mushroom Herb Gravy

Spatchcock chicken gives you the cozy feeling a roast chicken dinner but roasts much faster and is even easier to carve – plus it’s fun to serve!

Difficulty: 2 / 5

Use this recipe as a jump off point - a robust EVOO is awesome, but maybe use a spicy Chipotle for a smoky with heat bird, Tuscan Herb for a herbaceous vibe, Eureka Lemon for a perfect Spring Lemon chicken!

  • 1 3-4 lb chicken, cleaned
  • ½ cup EVOO
  • 1 tsp sweet smoked paprika
  • 3 tbsp Amola Garlic and Rosemary Salt
  • 1 ½ tbsp cracked Black Pepper
  • 5 whole yukon gold potatoes
  • 2 large red sugar beets
  • 1 head garlic, halved
  • ¼ Garlic Olive Oil
  • ¼ tsp sweet smoked paprika
  • 1 1/2 tbsp fresh rosemary, chopped
  • 2 tbsp Rosemary Rub
  • Rosemary Mushroom Gravy:
  • 2 cups cremini mushrooms, cleaned and thinly sliced
  • 1 tbsp fresh rosemary, finely chopped
  • 4 tbsp flour
  • ½ cup white wine or chicken stock
  • 2 cups chicken stock
  • 1 tsp fresh thyme leaves, chopped
  • 1/4 cup flat leaf parsley, finely chopped

Step 1 - Preheat oven to 400*. Wash potatoes, peel if desired, then chop each into half, then into quarters, about 4 inches big. Wash beets, remove root ends, then cut into half, then quarters, about 4 inches. Remove root ends of red onion and chop into large pieces, also about 3-4 inches. Cut garlic head in half and add with all veggies to a 9x13 baking dish and drizzle with 3 tbsp EVOO of your choosing, tossing to coat. Season with 2 tsp fleur de sel and 1 tsp cracked black pepper.

Step 2 - On a clean cutting board, lay out whole chicken, breast side down. With sharp kitchen shears, cut along either side of the backbone of the chicken and remove. Lay out chicken flat, underside exposed, pressing down on bird to flatten a touch more. Season with 2 tsp fleur de sel, 1 tsp cracked black pepper, and ½ tsp sweet smoked paprika. Drizzle with ¼ cup EVOO, rubbing in seasonings into bird. Flip bird over and lay breast side up on top of veggies, and repeat seasoning bird with remaining salt, pepper and smoked paprika, drizzling generously with EVOO.

Step 3 - Roast dish for 15 minutes at 400*, then lower to 375* and roast for another 20 minutes. Depending on circulation in your oven, check at 20 minutes, to see if bird is cooked - check breast meat for temperature of 165* and if juices run clear from bird. Pierce veggies with a fork to check if cooked to tender.

Step 4 - Remove dish from oven and let cool for 10 minutes, before removing bird to a clean platter, or cutting board to cut up. Remove roasted veggies to serving dish and place dish across two stove top burners on medium heat. Add mushrooms and rosemary to chicken drippings, (add 3 tbsp EVOO/Garlic Infused Olive Oil if your pan doesn't have a lot of drippings) sauteing for 3-4 minutes. Whisk in chicken broth or wine to deglaze pan, stirring for 1-2 minutes. Whisk in flour to chicken drippings, stirring to cook off floury taste and toast in flavour, 4-5 minutes. Allow to thicken and slowly whisk in chicken broth, stirring to avoid lumps and allow to thicken, 3-4 minutes, stirring occasionally. Add remaining fresh chopped herbs, check gravy for seasoning and add fleur de sel and pepper if needed. Serve alongside chicken and roasted veg.

  • Garlic and Rosemary Salt
  • Black Pepper
  • Garlic Olive Oil
  • Rosemary Rub