Adobo-Rubbed Spatchcock Chicken
Marcela Valladolid
4-5 servings
1 hour 30 minutes
Mexican
Chicken
Medium
A show-stopping spatchcock chicken rubbed with a pasilla and guajillo adobo and roasted over za'atar potatoes and lemon. Finished with a vinegar-cilantro salsa and Matriarca Chicharrón de Chile.
Ingredients
Chicken and Adobo
- 1 5-pound roasting chicken, spatchcocked
- ¼ cup extra-virgin olive oil, divided
- 3 dried pasilla chiles, stemmed and seeded
- 3 dried guajillo chiles, stemmed and seeded
- 4 garlic cloves, peeled and smashed
- ½ cup water
- 2 tablespoons unsalted butter
- 1 tablespoon flaky sea salt
- 2 bay leaves
- Pinch of dried oregano
- 1 tablespoon red wine vinegar
Potatoes
- 3 pounds baby potatoes, halved
- 1 lemon, halved and thinly sliced into half-moons
- 1 tablespoon za’atar (or your favorite seasoning blend)
To Serve
- Vinegar-Cilantro Salsa
- Chicharron de chile for garnish
Directions
- Preheat the oven to 425°F. Place the chicken, cut-side down, on a rack set inside a large roasting pan and set aside.
- Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the pasilla chiles, guajillo chiles, and garlic, stirring constantly until fragrant, about 6 minutes, being careful not to burn them.
- Add the water, butter, flaky sea salt, bay leaves, and oregano. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
- Remove the bay leaves and let the mixture cool slightly. Blend until smooth with the red wine vinegar.
- Rub the adobo all over the chicken, making sure to work some underneath the skin without tearing it.
- Scatter the potatoes and lemon slices around the chicken. Drizzle with the remaining olive oil, sprinkle with the za’atar, toss gently to coat, and season with salt.
- Roast until the thickest part of the thigh registers 160°F and the potatoes are tender, about 50 to 60 minutes. Broil on high for the final 5 minutes to crisp and deeply brown the skin.
- Remove from the oven and let the chicken rest, uncovered, for 10 minutes before serving.
- Transfer the roasted chicken to a large serving platter and surround it with the za’atar roasted potatoes. Spoon the Vinegar-Cilantro Salsa generously over the chicken or serve alongside.
- Finish with a generous sprinkle of Matriarca Chicharrón de Chile over the chicken and potatoes for a crunchy, smoky finish that adds texture and a pop of heat. Serve warm with corn tortillas. Enjoy!
