Name: Spaetzle (Spätzle) with Chicken Gremolata
Prep time: 30 min
Cook time: 60 min
Ingredients: 1 whole chicken (about 4 to 5 pounds (1.8 to 2.3 kg), spatchcocked); 2 tablespoons Dijon mustard (30 g); 2 cups flat leaf parsley (stemmed and finely chopped (60 g)); Zest of 2 large lemons (about 1/2 cup loosely packed zest (40 g)); 2 tablespoons kosher salt (30 g); 1 tablespoon finely grated garlic (15 g); 4 cups fresh spinach (120 g); 1/2 cup neutral oil (120 g); Spinach Spaetzle; 4 large eggs (about 200 g); 11 ounces sour cream (310 g); 16 ounces all purpose flour (454 g); 1 tablespoon baking powder (12 g); 1 teaspoon kosher salt (6 g, plus more to taste); 130 grams spinach puree; 1 tablespoon neutral oil (15 g); 1/4 cup beef stock (60 g); 1 tablespoon lemon juice (15 g, or to taste); 1 tablespoon butter (14 g); 1/2 cup grated Gouda (50 g); Salt and black pepper to taste

Restaurant Style Spatchcock Chicken with Lemon Parsley Gremolata and Pan Seared Spaetzle

If you want a restaurant level chicken dinner that actually feels special, this is it.

Crispy spatchcock chicken coated in bright lemon parsley gremolata. Spinach spaetzle that gets sautéed until golden brown and finished with butter, stock, and Gouda. Finished with crushed Marcona almonds and scallions.

I used to make variations of this constantly at Palace Kitchen in Seattle. Different colors of spaetzle. Different fillings. Different proteins. Same technique.

I am even using the same perforated hotel pan from the restaurant in these photos.

This is how you turn chicken and pasta into something people remember.

Why Spatchcock Chicken Works Better

Spatchcocking removes the backbone so the chicken lays flat. That means:

Even cooking
Faster cooking
Crispier skin
Better surface area for gremolata

If you are still roasting whole chickens upright, you are leaving quality on the table.

Ingredients

Whole Chicken and Gremolata

1 whole chicken, about 4 to 5 pounds (1.8 to 2.3 kg), spatchcocked
2 tablespoons Dijon mustard (30 g)

Gremolata

2 cups flat leaf parsley, stemmed and finely chopped (60 g)
Zest of 2 large lemons, about 1/2 cup loosely packed zest (40 g)
2 tablespoons kosher salt (30 g)
1 tablespoon finely grated garlic (15 g)

Spinach Puree

4 cups fresh spinach (120 g)
1/2 cup neutral oil (120 g)

This yields about 130 grams spinach puree.

Spinach Spaetzle

4 large eggs (about 200 g)
11 ounces sour cream (310 g)
16 ounces all purpose flour (454 g)
1 tablespoon baking powder (12 g)
1 teaspoon kosher salt (6 g), plus more to taste
130 grams spinach puree

To Finish the Spaetzle

1 tablespoon neutral oil (15 g)
1/4 cup beef stock (60 g)
1 tablespoon lemon juice (15 g), or to taste
1 tablespoon butter (14 g)
1/2 cup grated Gouda (50 g)
Salt and black pepper to taste

Garnish

1/4 cup crushed Marcona almonds (35 g)
2 tablespoons dehydrated or thinly sliced scallions

How to Make Spaetzle (Spätzle) with Chicken Gremolata

Make the Gremolata

Mix together:

Finely chopped parsley
Lemon zest
Salt
Grated garlic

Set aside.

Roast the Gremolata Chicken

Pat chicken dry.

Rub completely with Dijon mustard.

Coat heavily with gremolata.

Place chicken skin side down in a cast iron skillet.

Place another skillet on top to weigh it down.

Roast at 400 degrees Fahrenheit for 10 minutes.

Lower oven to 350 degrees and cook 30 to 45 minutes, until internal temperature reaches 165 degrees Fahrenheit.

Remove top skillet.

Flip chicken skin side up.

Roast again at 400 degrees for 5 to 10 minutes until skin is deeply crispy and glossy.

Rest 10 minutes before serving.

Make the Spinach Puree

Bring a pot of salted water to a boil.

Blanch spinach for about 30 seconds.

Shock immediately in ice water. Then squeeze completely dry.

Blend spinach with 1/2 cup neutral oil until completely smooth.

You need 130 grams for the dough.

Make the Spaetzle Dough

In a large bowl, whisk together:

Eggs
Sour cream
Spinach puree
Salt

Add flour and baking powder.

Whisk aggressively until smooth. This batter should be thick. Thicker than waffle batter. Almost pasty. It should fight back when you whisk it. If it feels easy, it is too thin.

Let it rest 10 to 15 minutes.

Cook the Spaetzle

Bring salted water to a gentle boil.

Press the dough through a perforated hotel pan, spaetzle maker, grater, or slotted spoon.

Scrape through the holes directly into the simmering water.

Cook until the spaetzle floats. About 2 minutes.

Remove and drain.

You can toss with butter and eat immediately, or spread on an oiled sheet tray and chill completely for later sautéing.

Chilling makes it easier to get golden and crispy.

Finish the Spaetzle

Heat a skillet with neutral oil over high heat.

Add chilled spaetzle.

Let it sit and brown before stirring. You want golden edges.

Deglaze with beef stock. Add lemon juice.

Mount with butter. Stir in grated Gouda until melted.

Season with salt and pepper. This should be glossy, slightly creamy, and deeply savory.

Plate the Dish

Spoon spaetzle onto plate.

Top with crispy gremolata chicken.

Finish with crushed Marcona almonds and scallions.

Serve immediately.

Pro Tips for Perfect Spinach Spaetzle

The batter must be thick
Float test means done
Chill before sautéing for best browning
High heat creates texture

FAQ

Can I make spaetzle without a perforated pan?

Yes. Use a box grater, colander, or slotted spoon. Anything with holes will work.

Can I use chicken thighs instead of a whole chicken?

Yes. Bone in, skin on thighs work great. Adjust cook time accordingly.

Why cook the chicken skin side down first?

The weight and direct contact render fat and create deep browning.

Can I make this ahead of time?

You can make the spaetzle one day ahead. Roast the chicken fresh for best skin texture.

Can I freeze spaetzle?

Yes. Freeze after boiling if holding longer than a week. If not just refrigerate , Reheat directly in a skillet.