Spatchcocked Chicken with Thai Red Curry, Squash, and Potatoes
By Nik SharmaPublished on February 13, 2026
Time
1½ hours
Yield
Serves 4
Ingredients
1 (3½- to 4-pound) whole chicken, giblets discarded2 teaspoons plus pinch kosher salt, divided½ teaspoon pepper ¼ cup extra-virgin olive oil, divided1 pound Yukon Gold potatoes, unpeeled, cut into ½-inch pieces 11 ounces kabocha squash, peeled, seeded, and cut into ½-inch pieces (about 3 cups)½ cup water ¼ cup Thai red curry paste 6 makrut lime leaves 2 tablespoons grated fresh ginger 1 lemongrass stalk trimmed to bottom 6 inches, pounded, and minced (2 tablespoons)4 garlic cloves, minced2 cups canned coconut milk 1 cup chicken broth 2 teaspoons fish sauce 2 teaspoons packed brown sugar 1 tablespoon lime juice, plus lime wedges for serving4 scallions, sliced thin3 Thai chiles, sliced thin2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh Thai basil
Before You Begin
You can substitute butternut squash for the kabocha if desired. Fresh makrut lime leaves have the most potent flavor, but dried ones also work.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Place 1 whole chicken breast side down on cutting board. Using kitchen shears, cut through bones on either side of backbone; discard backbone. Flip chicken over and press on breastbone to flatten. Tuck wingtips underneath. Pat chicken dry with paper towels and sprinkle all over with 1½ teaspoons table salt and ½ teaspoon pepper.
- Heat 2 tablespoons extra-virgin olive oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, breast side down, and reduce heat to medium. Place sheet of aluminum foil on top of chicken. Place 7-quart Dutch oven or large pot filled halfway with water on top of chicken and cook until skin is well-browned, 6 to 8 minutes.
- Carefully remove Dutch oven and remove skillet from heat. Gently transfer chicken to plate, breast side up.
- Add 1 pound Yukon Gold potatoes cut into ½-inch pieces, 3 cups kabocha squash cut into ½-inch pieces, and pinch salt to fat remaining in skillet. Cook until vegetables are just starting to brown, about 4 minutes. Return chicken to skillet, breast side up, over potatoes and squash.
- Add ½ cup water to skillet. Carefully transfer skillet to oven and roast until breast registers 160 degrees and thighs register 175 degrees, 30 to 35 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in medium saucepan over medium-high heat. Add ¼ cup Thai red curry paste and cook until fragrant, about 1 minute. Crush 6 makrut lime leaves with your hand and add to curry paste, followed by 2 tablespoons grated ginger, 2 tablespoons minced lemongrass, and 4 minced garlic cloves. Cook until fragrant, about 1 minute longer. Stir in 2 cups canned coconut milk, 1 cup chicken broth, 2 teaspoons fish sauce, 2 teaspoons brown sugar, and remaining ½ teaspoon salt. Bring to boil, reduce heat to medium-low, and simmer until liquid turns bright red, about 5 minutes. Off heat, stir in 1 tablespoon lime juice, and season with salt, pepper, and brown sugar to taste.
- Transfer chicken to carving board. Pour curry sauce over potatoes and squash and stir to combine. Garnish with 4 thinly sliced scallions, 3 thinly sliced Thai chiles, 2 tablespoons chopped cilantro, and 2 tablespoons chopped Thai basil. Carve chicken and serve.
Time
1½ hoursYield
Serves 4Ingredients
1 (3½- to 4-pound) whole chicken, giblets discarded
2 teaspoons plus pinch kosher salt, divided
½ teaspoon pepper
¼ cup extra-virgin olive oil, divided
1 pound Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
11 ounces kabocha squash, peeled, seeded, and cut into ½-inch pieces (about 3 cups)
½ cup water
¼ cup Thai red curry paste
6 makrut lime leaves
2 tablespoons grated fresh ginger
1 lemongrass stalk trimmed to bottom 6 inches, pounded, and minced (2 tablespoons)
4 garlic cloves, minced
2 cups canned coconut milk
1 cup chicken broth
2 teaspoons fish sauce
2 teaspoons packed brown sugar
1 tablespoon lime juice, plus lime wedges for serving
4 scallions, sliced thin
3 Thai chiles, sliced thin
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Thai basil
Ingredients
1 (3½- to 4-pound) whole chicken, giblets discarded
2 teaspoons plus pinch kosher salt, divided
½ teaspoon pepper
¼ cup extra-virgin olive oil, divided
1 pound Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
11 ounces kabocha squash, peeled, seeded, and cut into ½-inch pieces (about 3 cups)
½ cup water
¼ cup Thai red curry paste
6 makrut lime leaves
2 tablespoons grated fresh ginger
1 lemongrass stalk trimmed to bottom 6 inches, pounded, and minced (2 tablespoons)
4 garlic cloves, minced
2 cups canned coconut milk
1 cup chicken broth
2 teaspoons fish sauce
2 teaspoons packed brown sugar
1 tablespoon lime juice, plus lime wedges for serving
4 scallions, sliced thin
3 Thai chiles, sliced thin
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Thai basil
Ingredients
1 (3½- to 4-pound) whole chicken, giblets discarded
2 teaspoons plus pinch kosher salt, divided
½ teaspoon pepper
¼ cup extra-virgin olive oil, divided
1 pound Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
11 ounces kabocha squash, peeled, seeded, and cut into ½-inch pieces (about 3 cups)
½ cup water
¼ cup Thai red curry paste
6 makrut lime leaves
2 tablespoons grated fresh ginger
1 lemongrass stalk trimmed to bottom 6 inches, pounded, and minced (2 tablespoons)
4 garlic cloves, minced
2 cups canned coconut milk
1 cup chicken broth
2 teaspoons fish sauce
2 teaspoons packed brown sugar
1 tablespoon lime juice, plus lime wedges for serving
4 scallions, sliced thin
3 Thai chiles, sliced thin
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Thai basil
Why This Recipe Works
This dish combines crisp-skinned roast chicken with vegetables blanketed in a rich Thai red curry sauce. To ensure everything cooks perfectly, we follow a few smart steps. To start, we use the weight of a Dutch oven filled with water to press the spatchcocked chicken flat in a skillet and then sear the chicken on the stove. This ensures maximum contact between the skin and the hot pan, creating deep, even browning in minutes. We remove the chicken from the pan and give the potatoes and squash a head start by cooking them briefly in the rendered fat before placing the chicken on top and transferring the skillet to the oven. Adding water to the pan helps generate steam so that the vegetables finish cooking quickly and evenly under the chicken as it roasts. Finally, we cloak the roasted vegetables in a rich, coconutty sauce made with jarred red curry paste enhanced with aromatics, fresh lemongrass, and makrut lime leaves, bringing heat, brightness, and creaminess into perfect balance.
Before You Begin
You can substitute butternut squash for the kabocha if desired. Fresh makrut lime leaves have the most potent flavor, but dried ones also work.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Place 1 whole chicken breast side down on cutting board. Using kitchen shears, cut through bones on either side of backbone; discard backbone. Flip chicken over and press on breastbone to flatten. Tuck wingtips underneath. Pat chicken dry with paper towels and sprinkle all over with 1½ teaspoons table salt and ½ teaspoon pepper.
- Heat 2 tablespoons extra-virgin olive oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, breast side down, and reduce heat to medium. Place sheet of aluminum foil on top of chicken. Place 7-quart Dutch oven or large pot filled halfway with water on top of chicken and cook until skin is well-browned, 6 to 8 minutes.
- Carefully remove Dutch oven and remove skillet from heat. Gently transfer chicken to plate, breast side up.
- Add 1 pound Yukon Gold potatoes cut into ½-inch pieces, 3 cups kabocha squash cut into ½-inch pieces, and pinch salt to fat remaining in skillet. Cook until vegetables are just starting to brown, about 4 minutes. Return chicken to skillet, breast side up, over potatoes and squash.
- Add ½ cup water to skillet. Carefully transfer skillet to oven and roast until breast registers 160 degrees and thighs register 175 degrees, 30 to 35 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in medium saucepan over medium-high heat. Add ¼ cup Thai red curry paste and cook until fragrant, about 1 minute. Crush 6 makrut lime leaves with your hand and add to curry paste, followed by 2 tablespoons grated ginger, 2 tablespoons minced lemongrass, and 4 minced garlic cloves. Cook until fragrant, about 1 minute longer. Stir in 2 cups canned coconut milk, 1 cup chicken broth, 2 teaspoons fish sauce, 2 teaspoons brown sugar, and remaining ½ teaspoon salt. Bring to boil, reduce heat to medium-low, and simmer until liquid turns bright red, about 5 minutes. Off heat, stir in 1 tablespoon lime juice, and season with salt, pepper, and brown sugar to taste.
- Transfer chicken to carving board. Pour curry sauce over potatoes and squash and stir to combine. Garnish with 4 thinly sliced scallions, 3 thinly sliced Thai chiles, 2 tablespoons chopped cilantro, and 2 tablespoons chopped Thai basil. Carve chicken and serve.
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