Easily impressive, and maybe easier than you think...
...and buttermilk-mustard roasted chicken
What is it about a perfectly roasted chicken that gives us such a sense of accomplishment? I don’t really have an answer, all I know is that every time I pull one out if the oven I want to jump up and down and squeal, “ooh look what I did!”. Deeply browned and crispy skin on the outside, juicy on the inside, with the most wonderful aroma having filled the house for the last hour, I call everyone in just to look at it, for my show-off moment, before we sit down to eat. It never gets old.
Even in its most basic form, simply seasoned with salt and pepper, there’s something ultra comforting about a roast chicken dinner, which is probably why it tends to find it’s way into our weekly meal plans fairly often. I love that the flavors can be changed up and adding vegetables around the outside makes a complete meal. Bonus - the leftovers can be added to a casserole for another day!
Lately, I’ve been spatchcocking (butterflying) my chickens because they cook faster and more evenly, and I find them easier to cut. Essentially, you’re just cutting out the backbone and spreading the chicken flat. Here's a great step-by-step tutorial on how to spatchcock a chicken. And here's one on how to carve a chicken if you tend to mangle them like I used to.
My current favorite way to roast my spatchcocked chicken, is to spread a buttermilk, mustard, and herb mixture under the skin and over the top. It gives a little bit of a tangy contrast to the savory chicken, and the buttermilk keeps everything tender and moist. Small potatoes, placed cut side down around the chicken, slowly cook in the drippings and get crispy around the edges. I love a simple arugula salad with lemon vinaigrette on the side.
Recipe below, I hope you’ll give it a try!
A few notes -
You can prep your chicken and spread the buttermilk-mustard mixture under and over the skin earlier in the day. Store, uncovered in the fridge until ready to add the potatoes and roast.
If you do not want to spatchcock the chicken, that’s okay, continue on with the recipe as written, knowing you will need to add more cook time (meaning you will definitely need the piece of foil to prevent burning the top).
Don’t skip actually taking the internal temperature of the chicken. I can’t tell you how many times I thought my chicken was done when it really needed several more minutes.
MONDAY - Chicken and Dumplings
We love these chicken and dumplings from Grandbaby Cakes - they’re one of the first things the Kiddo helped with in the kitchen! Roasting and shredding chicken ahead of time (or using rotisserie) makes it an easy weeknight meal.
TUESDAY - Sheet Pan Quesadillas and Black Beans
I’ve been wanting to try the big batch sheet pan quesadillas for a while, and was planning on it for this week, but then I got to thinking that there’s only 3 of us, and the tortillas I have are the smaller size and won’t work as well. So instead, I’ll make individual quesadillas with a ground beef filling but bake them on the sheet pan intead of a skillet to see how it goes.
WEDNESDAY - Shawarma Style Chicken Thighs and Rice
I’ll toss the thighs in the yogurt marinade in the morning and be ready for an easy dinner. (Recipe linked here.) Yellow rice, veggies, and pita bread to complete the meal!
THURSDAY - Leftovers Night
Soccer season has begun and Thursday night is now practice night, so it’ll be quick and easy dinners for the next couple of months. Doesn’t get much easier than leftovers!
FRIDAY - Friday night pick-up!
SATURDAY - Dinner at Yaya’s (the in-laws!)
Corned beef and cabbage for St. Patrick’s Day weekend!
SUNDAY - Dinner at Dad’s
The world traveler is back! But he’s saying he needs to eat lighter after all those heavy meals in Europe. So I think something grilled (since we’re seeing sunshine this week!) with some easy veggies on the side.
LUNCHES for this week - Mix and Match Salads
I really enjoyed the pesto quinoa bowls from last week, but I’m ready for some crunchy salads, so I got some greens and different veggies and toppings to mix and match.
EXTRAS for this week
It’s Pi Day (3.14) tomorrow! So we must have pie! Chess pie is one of my favorites, but maybe I’ll pick a different one out of my Pie For Everyone (by Petra Paredez) cookbook.
Buttermilk-Mustard Roasted Chicken and Potatoes
Makes about 6 servings.
· One (approximately 5 pound) Whole Chicken
· 2 tablespoons Dijon Mustard
· 2 tablespoons Whole Grain Mustard
· 2 tablespoons Buttermilk
· 2 cloves Garlic, minced
· 1 teaspoon Dried Thyme Leaves
· 1 teaspoon Dried Rosemary Leaves
· 3 tablespoons Olive Oil, divided
· ½ teaspoon kosher Salt (Morton or store brand)
· 1/8 teaspoon ground Black Pepper
· 1 ½ - 2 pounds Baby Gold or Red Potatoes, halved
· Extra salt/pepper for seasoning
Preheat oven to 425 with a rack set in the middle position.
Remove chicken from packaging and check to make sure the giblets are not included inside. If so, discard.
On a large cutting board, place chicken breast side down. Carefully use sharp kitchen shears or a knife to cut along each side of the backbone and remove it. Flip chicken over, spread both sides out and press flat.
Move chicken to a large, rimmed baking sheet. Use fingers to loosen skin from breast and create a pocket on each side. Loosen the skin on the thighs and make a pocket on each. Fold the wings under the chicken.
In a medium bowl or measuring cup, combine both mustards, buttermilk, garlic, salt, pepper, thyme, and rosemary. Put half of this mixture under the skin in the pockets you made. Spread the other half of the mustard mixture all over the top of the chicken. Drizzle with 1 tablespoon of olive oil and sprinkle with another pinch of salt and pepper.
In a bowl, toss halved potatoes with the remaining 2 tablespoons of olive oil, ¼ teaspoon of salt and a pinch or two of pepper. Arrange potatoes around the chicken on the pan, cut side down.
Place baking sheet in oven on middle rack and bake for 50-60 minutes until chicken is cooked through and the internal temperature reads 165.
If the chicken is browning too quickly, loosely cover the top with foil and continue cooking.
Remove from oven and let the chicken rest for 10 minutes before serving.