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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!
Course Main
Cuisine French
Keyword chicken dijon
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings 6

Ingredients

For the Scalloped Potatoes Recipe:

  • 1/2 peeled small diced yellow onion
  • 4 cloves of finely minced garlic
  • 1/2 cup of chicken stock
  • 3 thinly sliced large Idaho potatoes
  • 4 tablespoons of butter cut into small chunks
  • sea salt and fresh cracked pepper to taste

For the Grilled Spatchcock Chicken:

  • two spatchcock chickens
  • 3 tablespoons of olive oil
  • sea salt and fresh cracked pepper to taste

For the Dijon Cream Sauce:

  • 2 cups of heavy whipping cream
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of grainy mustard
  • 1 tablespoons of 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 sauce pot and cook over medium-low heat while whisking until it becomes very thick, think alfredo sauce. Stir in the mustards 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.