Butterflied Roast Chicken with Potatoes, Fennel, Rosemary and Orange — Accounting for Taste

  • Food

First order of business for this scrumptious recipe from Molly Stevens is to butterfly—aka spatchcock—the chicken (or have your butcher do it for you). A method we use often because the flattened bird cooks more evenly than a whole one, where the slower-cooking dark meat gets more heat exposure and the lighter breast meat remains […]

Butterflied Roast Chicken with Potatoes, Fennel, Rosemary and Orange — Accounting for Taste
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