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Roasted Spatchcocked Chicken with Potatoes
Roasted Spatchcocked Chicken with Potatoes
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Spatchcocked chicken roasted with potatoes and onions for a juicy, crispy dish.
Ingredients:
  • 1 serving cooking spray
  • 2 sweet potatoes, sliced very thinly
  • 2 Yukon Gold potatoes, sliced
  • 1 large onion, sliced
  • 1 (2 to 3 pound) roasting chicken
  • 2 tablespoons olive oil, or to taste
  • 1 pinch salt and ground black pepper to taste
Instructions:
  • Preheat the oven to 400°F (200°C), then generously coat both the bottom pan and drip tray of a broiler pan with cooking spray.
  • Arrange the sweet potatoes, potatoes, and onion slices in the bottom pan, then cover with the drip tray.
  • Lay the chicken breast-side down on a work surface. Use kitchen shears to cut along both sides of the backbone from top to bottom; remove the backbone. Flip the chicken over and press firmly on the breasts to break the breastbone.
  • Coat chicken with olive oil, then generously season with salt and pepper before placing on the broiler's top drip tray.
  • Roast in the oven until the juices run clear and a thermometer inserted near the bone reads 165°F (74°C), about 1 hour.
  • Allow the dish to cool for about 10 minutes before slicing. Serve alongside a delicious potato and onion mixture.

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