Spatchcocked Chicken & Schmaltzy Potatoes

We’re swooning over Chef Julian Hagood of Harry’s Fine Foods! Our homemade take on his roasted chicken with schmaltzy potatoes and croutons with a chicories Caesar is our idea of a flawless date night for two (with awesome leftover ideas!) or a lovingly roasted family meal for four. Plus it comes with Julian’s trio of show-stopping sauces straight from his restaurant. To finish, his amazing brownie-like gluten free Chocolate Walnut Cookie Dough is ready to scoop up and pop in the oven for a totally dreamy dessert.

As part of this collaboration, 10% of proceeds will benefit Lambert House who provide community and life skills support for LGBTQ+ youth.

Servings: 4
Kitchen Time: 50 minutes (15 active)
Allergens: milk, eggs, wheat, fish, tree nuts
Pairs Great With: Dessert is included!



Your kit includes: 

  • K&M Spatchcocked Market Chicken with thyme & lemon
  • K&M Rustic Housemade Croutons
  • Baby potatoes & parsley
  • K&M Tuxedo Salt
  • Harry's Fine Foods Calabrian Chili-Hazelnut Relish*
  • Harry's Fine Foods Salsa Verde*
  • Harry's Fine Foods Lemon Aioli*
  • K&M Seasonal Salad Mix
  • Watermelon radish
  • Grated parmesan
  • K&M Lemony Caesar Dressing*
  • Harry's Fine Foods Gluten Free Chocolate Walnut Cookie Dough*

Pantry items: 

  • Olive Oil
  • Parchment Paper (recommended)

*Already made for you! 


Chef’s Tip: If you’re making this the next day, unpack the chicken and lay it flat to dry out in your fridge overnight – it’ll cook up even crispier!

1) If you have the time, set the chicken and sauces out at room temperature an hour before roasting. Preheat oven to 425ºF.On a parchment-lined sheet pan, arrange the chicken (with the lemon and thyme from the packaging), skin side up, on top of half of the croutons. Scatter the whole potatoes around the chicken. Drizzle everything with oil and season the potatoes with Tuxedo Salt.

2) Roast for about 25 minutes, rotate the pan, and roast for an additional 20 minutes (or until the chicken breast has reached an internal temperature of 155ºF).

3) In a large serving bowl, toss the salad mix with a good sprinkle of tuxedo salt, and plenty of parmesan. Rinse, peel, and thinly slice the radish, and arrange on top. Set aside or in the fridge to chill. Toss with desired amount of dressing and the rest of the croutons just before serving.

4) When the chicken is ready, transfer to a cutting board and allow to rest before carving.

5) Roughly chop the parsley. Toss the tender potatoes and juicy croutons with the parsley directly on the sheet pan and season to taste with tuxedo salt letting all those amazing roasting juices soak in!

6) Carve the chicken and serve with Julian’s Sauce Trio, the schmaltzy potatoes and croutons, along with the salad.

7) When you’re ready for dessert, Preheat your oven to 350ºF. Scoop the cookie dough into 1½ inch balls and place on a parchment-lined sheet pan.Sprinkle with flake salt, if you have some! Bake for about 15 minutes until they are opaque and a little crackled!

Check our social @kitchenandmarket to watch Chef Julian cook the kit with Stephanie at Harry’s Fine Foods!


Roasting a chicken takes a little more love than your average weeknight dinner, but think of all the delicious things you can make the next day…

1) Toss shredded chicken with your favorite HFF sauce, a little extra mayonnaise, fresh herbs, some nuts for crunch, and dried fruit for tang. A squeeze of fresh lemon and a sprinkle of tuxedo salt will really liven it up too!

2) Feeling up for a little project? Do not toss out the bones! Simmer with veggies and herbs plus plenty of salt and pepper for a warming winter stock (or freeze the bones for when you’re in a stock-making mood)!


K&M Rustic Croutons (bread, extra virgin olive oil, sea salt, garlic powder, black pepper, oregano), K&M Tuxedo Salt (flake salt, black, white & pink peppercorns), K&M Spatchcocked Market Chicken (chicken, thyme, garlic, sea salt, black pepper), K&M Seasonal Salad Mix (romaine, arugula, chicories), K&M Lemony Caesar Dressing (extra virgin olive oil, grapeseed oil, lemon juice, pasteurized egg yolk, parmesan cheese, water, garlic, mustard, sea salt, black pepper), HFF Julian’s Sauce Trio (Calabrian Chili-Hazelnut Relish [calabrian chilies, hazelnuts, shallot, sherry vinegar, extra virgin olive oil, canola oil], HFF Salsa Verde [extra virgin olive oil, parsley, capers, anchovy, lemon juice and zest, garlic, aleppo, sea salt, black pepper], HFF Lemon Aioli [mayonnaise, lemon zest and juice, sea salt, black pepper], HFF Gluten Free Chocolate Walnut Cookie Dough (powdered sugar, chopped walnuts, egg white, chocolate chips, cocoa powder, salt, espresso powder, cinnamon, flake salt).

Written by Kitchen & Market