| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 3 cups fresh basil leaves
- 1 stick unsalted butter, at room temperature
- 1 clove garlic, grated
- Finely grated zest of 1 lemon
- 1 3 1/2-pound chicken
- Freshly ground pepper
- 1 1/2 pounds baby potatoes
- 1 tablespoon white wine vinegar
- 1 teaspoon whole-grain mustard
- 3 tablespoons extra-virgin olive oil
- 1 head frisee, torn (about 5 cups)
- 2 plums, cut into 1/2-inch wedges
Instructions
- Preheat the oven to 425 degrees F and set a wire rack on a rimmed baking sheet. Bring a medium saucepan of salted water to a boil. Add 2 cups basil; cook 30 seconds, then drain and rinse under cold water. Transfer to a food processor and puree with the butter, garlic, lemon zest and 1/2 teaspoon salt until smooth. Set aside.
- Spatchcock the chicken: Cut along each side of the backbone with kitchen shears; discard the backbone. Open the chicken like a book; flip over. Press down on the backbone to flatten. Gently loosen the skin from the breasts and thighs using your fingers. Transfer half of the basil butter to a bowl and rub all over the chicken and under the skin; season with salt and pepper. Transfer skin-side up to the rack. Roast until the skin is browned and crisp and a thermometer inserted into a thigh registers 165 degrees F, about 45 minutes. Transfer to a cutting board and let rest 15 minutes.
- Meanwhile, fill a medium saucepan with water; season with salt and add the potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl; toss with half of the remaining basil butter and season with salt and pepper.
- Whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil. Add the frisee, plums and the remaining 1 cup basil. Season with salt and pepper; gently toss to coat. Spread the remaining basil butter over the chicken; carve. Serve with the potatoes and salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1043 |
| Total Fat | 74 g |
| Saturated Fat | 28 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 56 g |
| Cholesterol | 263 mg |
| Sodium | 1663 mg |
Reviews
Really loved this recipe. Did not make the salad as plums are out of season, made gingered carrots instead. Just had the leftovers for lunch, delicious!
This turned out great! I only made the chicken and potatoes and made some roasted brussels sprouts instead of the salad. I decreased the heat on the oven a bit and kept the chicken in a bit longer after I saw it was smoking a bit from all of the butter and the heat.
What a great way to use an over abundance of basil from my garden at the end of the season. Chicken was so moist. We normally dont eat the skin in my house but we were all fighting over this one.
Have to admit, I loved the salad more than the chicken, and my fiancé loved the chicken and potatoes more. We had to keep that dish!
So good and moist. I use margarine instead of butter.