Spatchcocked Buffalo Chicken with Rosemary Oven Fries
 
 
Makes 4-6 servings
Ingredients
Chicken:
  • 1 whole chicken (about 4 pounds)
  • 6 tablespoons unsalted butter
  • 9 tablespoons hot pepper sauce (like Tabasco)
  • 1 teaspoon Worcestershire sauce
  • ¼ + ⅛ teaspoon smoked paprika
  • ¼ + ⅛ teaspoon cayenne pepper
  • sea salt and freshly ground black pepper, to taste
Oven fries:
  • 1½ pounds red, gold and purple potatoes, cut into ¼"-thick matchsticks
  • 3 tablespoons vegetable oil
  • 4 sprigs fresh rosemary, leaves removed
  • sea salt and freshly ground black pepper, to taste
Instructions
Make the chicken:
  1. Adjust oven racks to middle and lower position and preheat to 400 degrees.
  2. In a small sauce pan, combine the butter, pepper sauce, Worcestershire sauce, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Bring to a boil. Then reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
  3. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along one side of the backbone with kitchen shears. Then cut along the other side. Discard backbone or save for stock. Open the chicken and flip it over. Press firmly on breastbone to flatten.
  4. Place chicken on a rimmed baking sheet and brush with half of the buffalo sauce.
  5. Place baking sheet on middle rack and roast chicken until cooked through, 50-60 minutes.
  6. Transfer chicken to a cutting board and brush with remaining buffalo sauce. Let rest 10 minutes and then cut into pieces. Serve with oven fries.
Make the oven fries:
  1. While the chicken is roasting, bring a large pot of water to a boil. Add potatoes and cook, uncovered, for 5 minutes. Drain and pat dry with paper towels.
  2. Drizzle vegetable oil on a rimmed baking sheet. Place on lower rack in oven to preheat for about 5 minutes.
  3. Carefully remove the baking sheet from the oven and add potatoes. Sprinkle on rosemary leaves and season generously with salt and pepper. Toss potatoes in oil and spread in a single layer.
  4. Bake for 25 minutes, remove from the oven and stir gently. Bake for an additional 20 minutes or until potatoes are cooked through, golden brown and crispy.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/spatchcocked-buffalo-chicken-rosemary-oven-fries/