Greek-Style Roast Chicken With Rosemary Potato Pancake and Mushroom Sauce
This spatchcocked bird is fairly miraculous all by itself, but combined with the rosemary potato pancake and mushroom sauce, it’s over the top — a hearty and flavorful fall meal that will make the whole family happy.
Make Ahead: The chicken needs to marinate in the refrigerator for 3 hours.
Servings: Tested size: 4 servings
For the chicken
- One 4 1/4- or 4 1/2-pound whole chicken, giblets removed
- 2 teaspoons freshly grated lemon zest and 3 tablespoons fresh lemon juice (from 1 lemon)
- 2 teaspoons kosher salt
- 1 tablespoon minced garlic
- 3 tablespoons extra-virgin olive oil
- 1 to 1 1/4 pounds russet potatoes, peeled and coarsely grated
- 1 1/2 tablespoons minced fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup finely chopped onion
- 8 ounces sliced fresh mushrooms, preferably a gourmet blend
- Pinch kosher salt
- 1/2 cup dry red wine
- 1/2 cup low-sodium chicken broth
- Freshly ground black pepper
For the chicken: Cut out the backbone; reserve it for another use (such as stock), and then flatten the bird. Kitchen shears are the right tool for removing the backbone of the chicken, but if you don’t happen to own any, a sharp chef’s knife will do the trick. Stand the chicken on its wishbone with the breasts facing away from you and the legs reaching for the ceiling. Carefully cut down one side of the backbone from top to bottom; repeat on the other side of the backbone, and then remove it. Last, flatten the bird by pressing down hard with both hands on the breast halves.
Combine the lemon zest and juice, salt and garlic in a shallow pan just large enough to hold the bird, whisking until the salt has dissolved. Whisk in the oil, then use the mixture to coat the chicken all over. Cover and refrigerate for 3 hours, turning it over several times.
Preheat the oven to 450 degrees.
Transfer the chicken to a large, rimmed baking sheet. Pour the marinade over the bird through a fine-mesh strainer (to avoid burnt garlic bits). Roast (middle rack) for 35 minutes or until the meat is firm to the touch and the skin is golden brown. Reserve 2 tablespoons of the fat/juices from the baking sheet and transfer the chicken to a platter to rest for 15 minutes before carving.
Meanwhile, make the potato pancake: Toss the potatoes with the rosemary, salt and pepper. Heat half the oil in a 12-inch skillet over medium-high heat. Distribute the grated potato evenly on the bottom of the skillet, pressing down firmly to form one large pancake. Reduce the heat to medium; cook for about 15 minutes, pressing on it occasionally with a spatula, until golden brown. Slide the pancake onto a baking sheet or a platter. Invert the skillet over a baking sheet and quickly invert to return the potato pancake, browned side up, to the skillet.
Add the remaining oil around the edges; cook for about 10 minutes, pressing down occasionally with the spatula until browned on the second side. It can be prepared up to this point and kept off heat until it is time to finish the chicken and then reheated over medium heat for about 3 minutes per side.
For the mushrooms: While the chicken is resting, heat the 2 tablespoons of reserved fat/juices in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, then stir in the mushrooms and the pinch of salt. Cook, stirring occasionally, until the mushrooms are tender.
Add the wine and increase the heat to medium-high; once it comes to a boil, reduce the heat to medium-low and cook until most of the wine has evaporated. Add the broth and the juices from the resting chicken; cook until the liquid has reduced by half. Taste and season with salt and/or pepper, as needed.
Cut the chicken into pieces for serving. Divide the potato pancake into 4 equal wedges and place one on each plate. Top with a portion of chicken, then spoon some of the mushrooms and pan sauce over the top. Serve warm.