I have a ton of basil in my garden, so this recipe really caught my eye. It was my first time "spatchcocking" a chicken, and I found it easier than expected. I used a mix of Sweet basil and Thai basil in the recipe. The whole meal was super delicious. The chicken stayed juicy and the basil butter added great flavor to both the chicken and the potatoes.
Roast Basil Chicken and Basil Potatoes
From Food Network Magazine -Sept 2015 Issue
2 cups fresh basil leaves
1 stick unsalted butter, room temperature
1 clove garlic, grated
zest of 1 lemon
1 whole chicken
salt and freshly ground pepper
1&1/2 pounds baby potatoes (I used small red potatoes)
Puree the basil, butter, garlic, lemon zest, and 1/2 teaspoon salt in a food processor until smooth. Set aside.
Spatchcock the chicken: Cut along each side of the backbone with kitchen shears and discard the backbone. Open the chicken like a book and flip over. Press down on the back to flatten. Rub half of the basil butter all over the chicken; season with salt and pepper. Transfer, skin side up, to a pan fitted with a wire rack. Roast at 425º until skin is browned and a thermometer inserted into a thigh reads 165º, about 45 minutes. Transfer to a cutting board and let rest for 15 minutes.
Meanwhile, fill a medium saucepan with water and add salt and peeled potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 12 minutes. Drain and transfer to a serving bowl. Toss with half the remaining basil butter and season with salt and pepper.
Spread the remaining basil butter over the chicken; carve and serve with the potatoes.