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Herb roasted spatchcocked chicken

WWIGD? What would Ina Garten do? Nine times out of ten, no matter what the question, the answer is “roast a chicken.” As I structure my life around becoming the gay Ina (with Alex as my Jeffrey), naturally there is a lot of poultry involved. We love a good pan-seared thigh, but there’s nothing quite like roasting the entire bird. There’s no need to truss it, as I’ve become a serial spatchcocker, since it speeds up the roasting time for more last-minute chicken dinners. I’ll gladly pass along my trick for achieving that heavenly crispy skin that you’ll want to pick off and eat before any of your guests arrive. It’s schmaltz. If you’ve never worked with rendered chicken fat before, it’s about time you did. I rub a compound schmaltz laced with herbs and garlic under the skin and all over the chicken so it practically confits itself in the oven. And if that isn’t reason enough to make this recipe, all that schmaltzy goodness (a technical term) then drips over sliced potatoes and onions. *Oomph* You too can achieve Ina-level poultry perfection—I believe in you!




  • 1 pound Yukon Gold potatoes, scrubbed and sliced 1/4 inch thick
  • 1 medium yellow onion, thinly sliced
  • 1/3 cup compound Schmaltz, at room temperature
  • Kosher salt
  • 1 (4 1/2-pound) whole chicken, spatchcocked
  • 3/4 cup chicken stock

Compound schmaltz

  • 1 cup schmaltz at room temperature
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon finely grated lemon zest
  • 3 garlic cloves, finely grated



1. Preheat the oven to 450°F.

2. In a large cast-iron skillet, toss the potatoes and onion with 2 tablespoons of the schmaltz and a heavy pinch of salt. Spread in an even layer and top with the spatchcocked chicken, skin-side up. Rub the chicken with the remaining schmaltz, both under the skin and over it, then season with a heavy pinch of salt.

3. Roast the chicken for 30 minutes, then pour the stock into the pan, making sure not to pour it directly onto the chicken. Roast for 15 to 20 minutes more, until the chicken is golden brown and a thermometer reads 165°F when inserted into the center of the breast and thigh.

4. Remove from the oven. Let the chicken rest for 10 minutes, then carve and serve over the potatoes and onion.

Compound schmaltz

In a small bowl, stir together the schmaltz, sage, rosemary, thyme, salt, lemon zest, and garlic until well incorporated. Use immediately, or transfer to an airtight container and store in the refrigerator for up to 1 week or in the freezer for up to 6 months.

How to Spatchcock

1. Use strong kitchen shears to cut along both sides of the backbone to remove it completely.

2. Set the chicken skin-side down, open the cavity, and make a small cut in the breastbone (you’re not looking to cut through all the way).

3. Flip the chicken over (skin-side up) and use the palm of your hand to press on the breastbone and flatten the chicken. Tuck the wing tips under so they don’t burn.

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