Braised Spatchcock Chicken

with potatoes and string beans

Hi everyone!

It has been a delicious week, even more so than usual. We had a ton of people over on Monday, my girls came to the office with us on Tuesday, and I’ve been working on so many new delicious recipes I know you’ll love.

On Monday, I spent all day in the kitchen cooking for Passover. By noon, I was forming matzo balls (made with homemade matzo meal) to drop into my slow-simmered bone broth. I decided to add a leek at the last minute, mostly because it was taking up too much room in my fridge but also because I knew it’d be delicious. (It was.) I also squeezed in a little lemon juice and grated fresh garlic into the broth.

for my sanity, I made the matzo balls much bigger this week

I made a salad for our guests, too, with garlicky za’atar matzo on top. That’s the only way I like to eat matzo. Plain, it doesn’t taste good and gives me a stomach ache (I can’t be the only one?!). I served leftover Green Goddess Dressing as a dip—one of my favorite hacks, since it thickens in the fridge. We also had baba ganoush and matboucha ready to serve as apps, and I braised a marinated spatchcock chicken with potatoes for the main course (recipe below!). And my mom made mandel bread, as always. By 4 p.m., I was grazing on a board of veggies with my mom as everything finished cooking. 

Matboucha, green goddess, chopped liver, and whitefish salad…gang’s all here!

The chicken recipe is my very first paid subscriber recipe (!!!). It’s the juiciest, most tender, and best of all, the most hands-off chicken you’ll ever make. It marinates overnight in the fridge, then is braised with potatoes until it can be carved with a spoon. It takes a long time to cook—I put mine in at 10 a.m. and took it out around 6 p.m.—but once it’s in the oven you can just let it do its thing. It’s great for entertaining since you can keep it in the oven until you’re ready to serve, aka no more dinner parties where you’re stuck in the kitchen alone. And the string beans are a fast, easy way to add some greens to your plate.

tahini drizzle optional

Many of you know that I love a good one-pot chicken recipe, but I get asked all the time for a roast chicken recipe. This one is even better—a fuss-free chicken to keep in your back pocket the next time you need an impressive, mouthwatering meal.

If you haven’t already filled out the reader survey yet, please do! It’s so helpful to see what kind of content you’re interested in seeing (and seeing more of). We’re reading every response!

Here’s what else is on the menu for paid subscribers this week:

• Microchopped Arugula Salad with the Perfect Grilled Ribeye OR Crispy Tofu 

• Bok Choy Salad with Marinated Tofu

Braised Spatchcock Chicken with Potatoes & String Beans

Can we take a second to admire how juicy this chicken looks? A regular roast chicken could never (and a picture wouldn’t have done it justice). You can use any leftovers to top salads like this one and this one, or if you have enough, use it to make chicken salad. It truly might be the best chicken I’ve ever made.

What You’ll Need

• A Large Dutch Oven

• Kitchen Shears

• Microplane

• Sharp Knife