Time: 8 hours 45 minutes
Complexity: easily
Servings: 6

Butterflyed chicken is baked on top of sliced ​​potatoes, creating a complete dinner with a side dish. The potatoes, infused with chicken fat, are tender and flavorful, and butterflying the chicken ensures crispy skin on every piece.

Ingredients:

Chicken

• 1 whole chicken weighing 1.8 kg, gutted
• 900 g potatoes, cut into 4 cm pieces.
• Olive oil

Green Goddess Sauce

• 3/4 cup whole unsalted cashews
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tsp prepared horseradish
• 1.5 tsp maple syrup
• 1 clove of garlic
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh parsley leaves
• 2 tablespoons fresh tarragon leaves
• 1 tbsp fresh dill
• 1 green onion

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, potato, cashew nuts, lemon juice, creamy horseradish, green onions, tarragon, dill

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Preparation:

Step 1
• Find the chicken's backbone and trim it off with kitchen shears. Set it aside for the broth. Turn the chicken over and press firmly to crack the keel bone. Now your chicken is ready to roast and will lay flat.
Step 2
• Season the chicken with salt on all sides, holding the salt shaker 8 inches above the bird to distribute the salt evenly. Place on a baking sheet or baking dish and refrigerate, uncovered, for at least 12 hours and up to 36 hours.
Step 3
• When the chicken is ready to roast, preheat the oven to 230°C (430°F). Drizzle the potatoes with 1 tablespoon of olive oil, season with salt and pepper, and place them on a baking sheet. Place the chicken breast-side up and wing-side down on an even layer of potatoes, then brush with olive oil.
Step 4
• Bake for 10 minutes, then reduce the oven temperature to 200°C (400°F) and bake until the internal temperature of the chicken reaches 165°F (74°C), about 40 minutes more. Meanwhile, you can prepare the Green Goddess sauce.
Step 5
• When the chicken is fully cooked, remove it to a cutting board to rest for 10 minutes before carving. Meanwhile, return the potatoes to the oven at 230°C and bake for another 10–15 minutes until crispy.
Step 6
• To serve, remove the chicken breasts from the bones and slice each breast diagonally into 2-cm-thick slices. Remove the wings and drumsticks, and separate the thighs from the drumsticks. The remaining carcass can be saved for making chicken broth (can be frozen).
Step 7
• Serve the chicken with potatoes and Green Goddess sauce.
  
  Green Goddess Sauce:
  Yield: about 1 cup
  
  Soak the cashews in hot water for 10 minutes. Drain, then combine the soaked cashews, 6 tablespoons water, lemon juice, olive oil, horseradish, maple syrup, garlic, and 1/4 teaspoon salt in a high-power blender. Blend until smooth. Add the cilantro, parsley, tarragon, dill, and green onions and blend until all the herbs are combined. The sauce can be refrigerated for 2–3 days. If it thickens too much, thin it with water.

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