Perfectly seasoned and roasted to perfection, this spatchcock chicken dinner comes together in no time with restaurant-worthy results! The ranch-dressed potato salad is a knockout, and the sweet mustard-dressed greens provide a bite of freshness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ranch Dressing(ContainsEgg/Oeuf, Milk/Lait)
Whole Grain Mustard(ContainsMustard/Moutarde)
Arugula and Spinach Mix
Cheddar Cheese, shredded(ContainsMilk/Lait)
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered until fork-tender, 10-12 min. Drain potatoes well, then transfer to an unlined baking sheet. Place in the fridge to cool.
Meanwhile, pat chicken dry with paper towels. Drizzle 1 tbsp oil (dbl for 4 ppl) over skin side. Sprinkle seasoned salt and pepper on both sides, then rub chicken to coat. Arrange chicken on a parchment-lined baking sheet. Roast in the middle of the oven, until golden-brown and cooked through, 30-35 min (for 4 ppl, cook for 40-45 min).** (TIP: If skin starts to brown too much, place a piece of foil over chicken!)
Meanwhile, halve tomatoes. Thinly slice chives. Cut celery into 1/4-inch pieces. Juice half the lemon, then cut remaining lemon into wedges. Add 2 tsp lemon juice, 1 tsp mustard, 1/2 tsp sugar and 1 1/2 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Melt 1 1/2 tbsp butter (dbl for 4 ppl) in a small pot over medium heat. Once melted, remove the pot from heat. Add hot sauce. Season with salt, to taste, then whisk to combine. (TIP: If sauce separates, whisk again before serving!)
When chicken is done, whisk together ranch dressing, remaining mustard, 1/2 tsp sugar and 1 tsp lemon juice (dbl both for 4 ppl) in another large bowl. Add potatoes, cheese, celery and chives. Season with salt and pepper, to taste, then stir to combine.
Add tomatoes and arugula and spinach mix to the bowl with vinaigrette. Toss to combine. Cut chicken in half. Divide chicken, potato salad and greens between plates. Squeeze a lemon wedge over chicken, if desired. Serve Buffalo hot sauce alongside for dipping.