Sunday Supper: Spatchcocked Chicken with Potatoes and Asparagus Recipe

Sunday Supper

Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.

Sunday Supper: Spatchcocked Chicken with Potatoes and Asparagus Recipe

Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

This is one of my favorite two-pan recipes. A griddle pan does double duty on the chicken and the asparagus here. I found it in Jamie Oliver's Cook with Jamie and have added it to my own repertoire, with a couple tweaks. What's nice about it is that you can prep the potatoes while the chicken's going at it in the oven, so there's not too much going on at once.

Grilled Spatchcocked Chicken


  • For the marinade:
  • A small bunch of fresh oregano leaves or 1 tablespoon dried oregano
  • Juice of 1 lemon
  • Olive oil
  • 1 small (3 1/2-pound) chicken, spatchcocked (your butcher can do this for you)
  • Sea salt and freshly ground black pepper
  • 2 lemons
  • 1 3/4 pounds new potatoes
  • Butter
  • 2 handfuls of asparagus, trimmed
  • 1 1/2 cups plain or Greek yogurt
  • A handful of either parsley, mint, chervil, or tarragon, or a mixture of these


  1. 1.

    Cut the chicken legs about 1/2 inch deep in a few places; this will help the marinade penetrate the meat.

  2. 2.

    Mix together the oregano, juice from one of the lemons, and a pour of olive oil. Rub this all over the chicken. Leave chicken to marinate for a half hour outside the fridge or for a copule of hours inside the fridge. Don't leave overnight, however, as the lemon juice will affect the meat.

  3. 3.

    Preheat oven to 400°F. Heat a griddle pan, season the chicken generously; place sidn side down on griddle. Once chicken is golden and starts to crisp (about 4 minutes), turn bird over and add a whole lemon to the pan; place pan in preheated oven.

  4. 4.

    While chicken is cooking, scrub potatoes and place in a pan of cold, salted water. Bring pan to boil; simmer potatoes until cooked. Drain in colander, and place them back in the pan along with a couple tablespoons of butter, a squeeze of lemon juice, and a hefty pinch of salt and pepper. Place lid on pan to keep potatoes warm.

  5. 5.

    After 45 to 55 minutes, chicken should be golden and the meat tender and cooked. Text to check doneness by pinching leg away from bone; if it comes away easily, you're good. If not, put back in oven for another 10 minutes or so. When bird is done, set aside lemon and place chicken on a platter and let rest 5 minutes.

  6. 6.

    Pour any excess fat out of griddle pan; put asparagus into it in a single layer. Griddle for about 4 minutes until tender. Toss asparagus with a bit of olive oil, salt and pepper and a squeeze of lemon juice. Arrange asparagus and potatoes around chicken on platter; cut roasted lemon in half, squeezing some juice over the arrangement. Scatter the aromatic herbs over everything.