Spatchcocked Roasted Chicken with Coriander Honey and Creamy Root Vegetables
Thomas J. Story
Smoked paprika and other chile powders give this simple roasted chicken satisfying bass notes, while the punch of coriander honey makes this a moreish dish. (You know… you’ll want more of it.) Make the most of the hot oven and cook roasted root vegetables at the same time. The veggies are dipped in a Japanese Kewpie mayo crème fraîche. Kewpie mayonnaise is made with all yolks; it is thus richer than the standard stuff, and it enriches one of the easiest, tastiest sauces we’ve had in years. Make extra and put it on pretty much everything.
This recipe, and others like it, can be found in the article “These Recipes Are the Epitome of California Comfort Cooking—and They’re from L.A.’s Best New Wine Bar.“
How to Make It
1
Prepare the Vegetables: Toss the yams and potatoes in olive oil and salt. Place them in the roasting pan alongside the chicken and roast until tender, about 1 hour.
2
Make the Kewpie Crème Fraîche: In a small bowl, whisk together crème fraîche, Kewpie mayonnaise, salt, and lemon juice.
3
Prepare the Chicken: Rinse and pat dry the chicken. Lay it breast-side down on a cutting board. Using heavy-duty scissors, cut along both sides of the backbone and remove it. Flip the chicken over and press down on the breasts to flatten.
4
Season the Chicken: Mix the salt, paprika, onion powder, garlic powder, brown sugar, chile powder, and white pepper in a bowl. Rub the seasoning evenly over all sides of the chicken, ensuring it gets into every crevice. Refrigerate uncovered for up to 48 hours.
5
Roast the Chicken: Preheat the oven to 360°F. Place the chicken in a roasting pan and surround it with the prepared yams and potatoes. Roast for 1 hour, or until the internal temperature reaches 165°F.
6
Make the Coriander Honey: Combine the honey and coriander seeds in a small saucepan. Heat over low for 30 minutes, then allow the honey to infuse for 20 minutes. Strain out the coriander seeds.
7
Serve: Let the chicken rest for 15 minutes after roasting. Carve the breasts, thighs, and drumsticks, and transfer them to a serving platter. Drizzle with coriander honey and serve with the roasted root vegetables and Kewpie crème fraîche for dipping.
Ingredients
For the Root Vegetables
2 yams, cut into bite-size pieces
12 oz small potatoes, cut into bite-size pieces
¼ cup olive oil
1 tbsp salt
For the Kewpie Crème Fraîche
½ cup crème fraîche
¼ cup Kewpie mayonnaise
1 tsp salt
1 tbsp lemon juice
For the Roasted Chicken
1 (3-lb.) chicken
1 tbsp kosher salt
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp brown sugar
1 tbsp California chile powder
1 tbsp ground white pepper
½ cup honey
¼ cup toasted coriander seeds, coarsely ground
Directions
1
Prepare the Vegetables: Toss the yams and potatoes in olive oil and salt. Place them in the roasting pan alongside the chicken and roast until tender, about 1 hour.
2
Make the Kewpie Crème Fraîche: In a small bowl, whisk together crème fraîche, Kewpie mayonnaise, salt, and lemon juice.
3
Prepare the Chicken: Rinse and pat dry the chicken. Lay it breast-side down on a cutting board. Using heavy-duty scissors, cut along both sides of the backbone and remove it. Flip the chicken over and press down on the breasts to flatten.
4
Season the Chicken: Mix the salt, paprika, onion powder, garlic powder, brown sugar, chile powder, and white pepper in a bowl. Rub the seasoning evenly over all sides of the chicken, ensuring it gets into every crevice. Refrigerate uncovered for up to 48 hours.
5
Roast the Chicken: Preheat the oven to 360°F. Place the chicken in a roasting pan and surround it with the prepared yams and potatoes. Roast for 1 hour, or until the internal temperature reaches 165°F.
6
Make the Coriander Honey: Combine the honey and coriander seeds in a small saucepan. Heat over low for 30 minutes, then allow the honey to infuse for 20 minutes. Strain out the coriander seeds.
7
Serve: Let the chicken rest for 15 minutes after roasting. Carve the breasts, thighs, and drumsticks, and transfer them to a serving platter. Drizzle with coriander honey and serve with the roasted root vegetables and Kewpie crème fraîche for dipping.
