Spatchcock Roast Chicken with Spring Vegetables & Pan Gravy
+ A rant about April
I fucking hate April.
It’s the worst month of the year and there’s nothing you can say to convince me otherwise. I know this is bad energy and I should center myself and find some gratitude but the first few weeks of April always leave me in such a dull place.
Spring is almost here but it’s not. It’s still 30 degrees (or like 0 in Celsius because I’m supposed to be working on my conversions) and I am not completely out of the woods from random snow alerts. April will give you one gorgeous day to make you think you’ve made it, then snatch it right back — a fucking ongoing April Fools joke. and I hate April Fools jokes.
Okay, now that I have you in a good mood, let’s chat about this recipe.
I really wanted to do another flexible feast round up but truthfully I’ve been a bit underwater with work and tax season and immigration stuff so I thought I’d take the “done is better than perfect” approach for now and share this absolutely delicious one-pot roast chicken recipe.
It’s both spring-y and comforting and brought me a lot of joy during this blah (end/beginning of) season. Did I tell you I hate April?
Also, I am obsessed with the pan sauce I made for this. It is so delicious I could honestly just eat it alone, but it makes for an absolutely perfect dressing that really brings all of the elements together.
If you hate April as much as I do, I hope this recipe brings you a little bit of solace while we ride out this month.
This playlist has been keeping me company this month and is the perfect mix of mellow and feel-good music.
(Usually I embed it, but in true April fashion Substack is glitching, so here is the link)
I am hyperfixating on this bottle of French Chardonnay for the second year in a row, which is convenient because it pairs wonderfully with this dish. If you’re not a fan of traditional California Chardonnay (like me), do yourself a favor and try this one because it’s very different (IMO) and honestly just a lovely white wine all around.
Spatchcock Roast Chicken with Spring Vegetables & Pan Gravy
Ingredients
1 whole chicken (about 4–4.5 lbs), spatchcocked
2 tablespoons olive oil
3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
Zest of 1 lemon
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
4–5 medium carrots, peeled and cut into 2-inch pieces
1 bunch radishes, trimmed and halved
2 leeks, white and light green parts only, sliced into thick coins
4 garlic cloves, smashed
½ cup chicken stock (plus more for the gravy)
2 tablespoons butter
2 tablespoons all-purpose flour
¼ cup white wine
Instructions
1. Preheat the oven to 425°F.
2. Prep the chicken:
Pat the chicken dry with paper towels. In a small bowl, mix together the olive oil, salt, pepper, lemon zest, rosemary, and thyme. Rub this all over the chicken, making sure to get under the skin if you can.
3. Build your veggie base:
In a large Dutch oven, toss the carrots, radishes, leeks, and garlic with a drizzle of olive oil and a pinch of salt and pepper. Pour the chicken stock into the bottom of the pan to help keep everything moist.
4. Place the chicken on top:
Lay the spatchcocked chicken, skin-side up, directly on top of the vegetables.
5. Roast:
Roast for 45–55 minutes, or until the skin is deep golden and a meat thermometer reads 165°F at the thickest part of the thigh. If needed, loosely tent with foil partway through to prevent over-browning.
6. Rest the chicken:
Transfer the chicken to a cutting board and let it rest for 10–15 minutes before carving. Remove the vegetables from the pan and set aside.
7. Make the pan gravy:
Place the pan with drippings over medium heat (or transfer the drippings to a saucepan if needed). Add the butter and let it melt. Whisk in the flour and cook for 1–2 minutes, until lightly golden and bubbling. Slowly whisk in ¾ to 1 cup of chicken stock and ¼ cup of white wine, scraping up any browned bits from the bottom. Simmer until thickened. Taste and season as needed.
8. Serve:
Carve the chicken and serve with the roasted vegetables and pan gravy spooned over the top.
Love you, mean it!
Xo,
JBB