Grilled Spatchcock Chicken with Dijon Cream Sauce and Scalloped Potatoes Recipe
This Grilled Spatchcock Chicken with Dijon Cream Sauce and Scalloped Potatoes Recipe is the absolute perfect week night meal all year long!
Servings: 6
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour
Resting Time: 5 minutesminutes
Total Time: 1 hourhour15 minutesminutes
Ingredients
For the Scalloped Potatoes Recipe:
1/2peeled small diced yellow onion
4clovesof finely minced garlic
1/2cupof chicken stock
3thinly sliced large Idaho potatoes
4tablespoonsof butter cut into small chunks
sea salt and fresh cracked pepper to taste
For the Grilled Spatchcock Chicken:
two spatchcock chickens
3tablespoonsof olive oil
sea salt and fresh cracked pepper to taste
For the Dijon Cream Sauce:
2cupsof heavy whipping cream
1tablespoonof Dijon mustard
1tablespoonof grainy mustard
1tablespoonof yellow mustard
sea salt to taste
Instructions
Preheat the oven to 375°.
For the potatoes: In a cast add in onions, garlic, and stock. Place the potatoes on top of the mixture taking care to keep them together and uniform and fan them out and layer them. Season with butter, salt and pepper and bake for 60 to 70 minutes.
Preheat the grill to 450° to 550°.
For the chicken: Drizzle the chicken with olive oil and season on all sides with salt and pepper and add to a hot grill skin side down and cook for 20 to 25 minutes making sure it does not burn and does not stick to the grill grates. Turn the heat down and close the grill door.
Flip the chicken over and place on a cooler side of the grill and then turn the heat back up to 450° and cook for 20 to 25 more minutes or until it is cooked through. Rest for 4 to 5 minutes before serving.
Next, add the cream to a medium-size saucepot and cook over medium-low heat while whisking until it becomes very thick, think alfredo sauce. Stir in the mustard and salt and serve..
To Plate: Serve the grilled spatchcock chicken next to the potatoes and mustard sauces and add on optional garnish herbs of chopped chives, parsley, and thyme.