Spatchcocked Chicken with Tarragon-Braised Lettuce and Peas
For a simple yet impressive meal, try this recipe for crispy spatchcocked chicken paired with a creamy tarragon sauce and bright Spring vegetables.
Introduction
Spatchcocking – removing the back bone, opening and flattening a bird – is frequently declared a favourite way to prepare and subsequently roast a chicken. It’s easy to see why: the process enables speedy and even cooking of both leg and breast meat, and increases the potential for golden, crispy skin. What’s not to love?! Over the next few pages (see Peckish), I’ve included a handful of ways to embellish and season this kind of chicken. This version is knowingly pared back, a base recipe from which to explore (albeit with a good side and sauce to go with it).
Ingredients
| For the chicken | |
|---|---|
| 1 medium–large | chicken (1.5–2kg/3lb 5oz–4lb 8oz) |
| 1 heaped tsp | fine salt |
| 2 tsp | baking powder (optional) |
| 1–2 tbsp | neutral cooking oil |
| For the braised lettuce and peas | |
| 3 | baby gem lettuces, quartered lengthways |
| 2 | garlic cloves, finely sliced |
| 100ml (3½fl oz) | dry white wine or vermouth(optional) |
| 200g (7oz) | full-fat crème fraîche |
| 130g (4½oz) | frozen petit pois |
| 2 tbsp | finely chopped tarragon |
Method
Pat dry and spatchcock the chicken.
Combine the salt and baking powder. Place the chicken skin-side down, (ideally) on a wire rack set over a low-sided baking tin that snugly fits the bird. Sprinkle a little more than one-third of the salt mix over the flesh, then turn the bird over and dust the skin with the rest of it. If you have time, refrigerate for 4–24 hours.
Remove the chicken from the fridge 1–2 hours before cooking. Heat the oven to 230°C/210°C fan/450°F.
Remove the wire rack, so the bird is sitting directly on the baking tin. Rub the oil all over the chicken skin. Roast the chicken high in the oven with 6–10cm (2½–4in) clearance (it will rise as it cooks) for 40 minutes (if 1.5–1.65kg/3lb 5oz–3lb 10oz) or 45 minutes (if 1.7–2kg/3lb 12oz–4lb 8oz).
Pierce the thickest part of the breast and the thigh joint to check the juices run clear (if you have a temperature probe, the breast meat should be 66°C/151°F and the legs more than 80°C/175°F). Cook for 5 minutes more, if needed, or remove the bird and let it rest for 15 minutes before carving. Arrange on a platter.
While the bird rests, spoon 2–3 tablespoons of oil from the tin into a large saucepan set over a medium-high heat. Arrange the lettuces in the pan, cut-sides down, and colour for 1–2 minutes, then turn and repeat on another cut side. Add the garlic while turning the lettuces onto their backs, then pour in the wine (or an equivalent volume of water) and any roasting or resting juices. Stir in the crème fraîche, bring to a simmer, then add the peas and tarragon. Reduce to a low-medium heat and gently warm through for 4–5 minutes, pouring any more resting juices into the pan before serving alongside the chicken.
Also consider
After salting and before cooking, pushing a paste of oil, finely grated lemon zest and finely chopped fresh tarragon (or thyme or rosemary) under the skin.
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