Adobo-Rubbed Spatchcock Chicken

a show stopper
90 min
4-5
Medium

Don't complicate your show stopper

I know what it is like to host, especially if it is one of your first times. You want something that will not only wow your guest with the flavor, but also as soon as they lay eye on it. I am a big believer that presentation is important, because we do eat with out eyes first.

Now, that doesn't mean we have to over complicate ourselves. A simple chicken dish can be absolutely spectacular. We just need to make it spectacular.

This recipe also calls for my Vinegar-Cilantro Salsa. you can find it on the sides tab. Honestly, any acidic salsa would work, but my Vinegar-Cilantro Salsa is delicious.

Preparation

Ingredients

  • 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
  • 3 pounds baby potatoes, halved
  • 1 lemon, halved and thinly sliced into half-moons
  • 1 tablespoon za’atar (or your favorite seasoning blend)
  • Vinegar-Cilantro Salsa
  • Chicharron de chile for garnish

Instructions

  1. Preheat the oven to 425°F. Place the chicken, cut-side down, on a rack set inside a large roasting pan and set aside.
  2. 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.
  3. 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.
  4. Remove the bay leaves and let the mixture cool slightly. Blend until smooth with the red wine vinegar.
  5. Rub the adobo all over the chicken, making sure to work some underneath the skin without tearing it.
  6. 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.
  7. 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.
  8. Remove from the oven and let the chicken rest, uncovered, for 10 minutes before serving.
  9. 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.
  10. 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!

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