Try this tasty chicken spatchcock with potatoes. A nicely roasted chicken with succulent meat and crispy skin is the best thing ever. Don’t you think so? I discovered a new technique for roasting a bird this past weekend thanks to my father’s visit, which was over the weekend.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
Ingredients
- 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
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease both the bottom pan and the drip tray of a broiler pan with cooking spray.
- Layer sweet potatoes, potatoes, and onion slices in the prepared bottom pan. Place the drip tray over top.
- Place chicken onto a work surface with the breast facing down. Cut along both sides of the backbone with kitchen shears from top to bottom; remove the backbone. Flip chicken and splay it open. Press firmly onto the breasts with your hands to break the breastbone.
- Brush olive oil over chicken. Season with salt and pepper. Place onto the drip tray of the broiler (the top).
- Roast in the preheated oven until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
- Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 5 g |
| Sodium | 161 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Oh my gosh, this is the BEST! I’ve prepared it several times and will never roast a whole chicken any other way again! The only ingredient I changed was to swap sweet potatoes for baby carrots, our preference. I take the lazier route of just cutting potatoes in small chunks instead of slicing. This is so delicious and I have a great butcher shop in town who spatchcocks the chicken for me! How easy is that?! Thanks for sharing Diana71.
This is an easy way to make a roast chicken. I didn’t have any potatoes when I made it one time and used frozen hash browns. I seasoned them with just salt and pepper. Under the bird they where soft and yummy the edges where crispy and wonderful.
Cut the sweet potatoes at least an inch thick, they got too soft on the bottom layer… would put them above the yukon potatoes! SuperbI also used paper towel to dry the skin, then rubbed the oil, then sprinkled on some sea salt and weber’s kickin’ chicken spice mix… don’t know if they sell that anymore
Yummy. I reviewed the reviews. I put 1/2 veg in thicker slices in bottom of broiler pan. and other half in another pan. put second pan in 30 minutes later. so all done at same time. Added carrots, mushrooms, and orange peppers. We love all those veg. The juice in broiler pan was perfect for dipping our slices of ciabatta bread. I added EVOO, Salt,pepper, rosemary,thyme and garlic powder. Next time will add even more seasonings. I brushed on the EVOO to the veg and the chicken which worked great. Doing the Spatchcocked chicken was straightforward but I reviewed the video. A hit!
This is fabulous and so easy to make. I followed the recipe exactly except I used carrots instead of sweet potatoes since we had the latter the night before. I lightly salted and peppered the veggies. The carrots are so sweet when roasted. I removed as much fat as possible from chicken since it will all drip down into the veggies. Glad I did as there is still plenty of fat which, by the way, gives it wonderful flavor. The onions carmelized and were so yummy. The chicken is so tender and moist. I had a 3 -1/2# chicken and it roasted in just an hour. Next time I will use twice as much onion as it is so wonderful. Great recipe..
I added onions and mushrooms to the potatoes, it was wonderful!! we saved half and had it a few nights later, just as good the second time around!
I followed the recipe to the letter and it was fantastic.
Excellent..used a Rocky 4 1/4 lb..used a rack as I don’t have a broiler pan…came out so moist and tasty..skipped sweet taters..I could have just feasted on the potatoes! Thanks..my go to roast chicken recipe now.
My first time for spatchcooking, I looked at many different recipes and found many different cooking times. Should have followed the directions, because I slightly undercooked it. The area by the wing was a bit red but it was a tiny spot. I also added baby carrots to the mixture. It came out pretty good. I cut the sweet potatoes a bit thicker like in some of the other reviews, there was a few mushy but were still good. And some of the skin was not crispy but that was my fault. Oh and don’t let someone who can’t cut a chicken attempt to cut it. Mine was demolished, I will cut it before tacking to a pot luck.
I am not a chef but this recipe made me look like one! Instead of Olive Oil I used Grape seed oil which is flavorful, healthy and good for cooking at high temperatures. I also added brussel sprouts and cut them in half. I used a grinder with salt-pepper-garlic and no sodium Mrs. Dash. I also added about 1/4 cup of Vegetable broth at the bottom before the vegetables to help add flavor and to baste the chicken as it was roasting. Yummy! This was so good and tasty. The vegetables were great, soft but not mushy because I sliced them thick. This recipe is a winner in my house!
A little bland for my taste, but that can be easily remedied. I’ve been butterflying chicken for several years now, though I never cook a hard-to-find 3-lb chicken a full hour. To add flavor I mix together a tbsp or two of butter and some deli-style mustard, thyme, pasted garlic, salt, and maybe another herb or two. I then loosen the skin and spoon the butter mixture under it. With my fingers I massage the butter from outside the skin until spreads evenly over the breasts (where moisture is needed) as well as the leg-and-thigh quarters. Then I either spray cooking oil on the skin or I use olive oil. (The oil helps the skin get crisp.) A butterflied chicken cooks much more evenly, leaving the breast still moist when the legs and thighs are done, and a chicken prepared this way also cooks more quickly.
I have now made this twice in the past month…and it was scrumptious each time. “Spatchcocking” is now firmly in my repitoire! Made several little tweaks based on other’s suggestions. First, after removing the backbone from the chicken, I salted both sides and let it sit for 30 minutes to draw moisture out. Then I dried the chicken with paper towels before re-salting and pepper…and also added dried rosemary and thyme to each side. Cut potatoes and sweet potatoes a bit thicker than I did the 1st time, but the sweet potatoes still turned to mush…but it is still yummy nonetheless. Lined bottom of broiler pan with foil and sprayed with olive oil before placing salted and peppered potatoes and sliced onions in….chicken on slotted broiler pan on top. My 5-1/2 pound chicken was done in 70 minutes at 400 degrees (instant read thermometer at 165 in meaty part of thigh.) A 10-star worthy recipe!!!!
It was absolutely delicious. I don’t have a broiler pan, so I used a cooling racking top of a rectangular baking pan. The skin was incredible, the meat was juicy and the veggies were juicy and soft. Highly recommendable.
Followed the recipe almost to the letter. I didnt have any sweet potatoes, so I used russet potatoes, carrots and asparagus. It was absolutely perfect. This will be my go to recipe for Spatchcock Chicken..
I wanted to try something new and different with chicken so it was fun to do a spatchcocked chicken which I haven’t done before. The meal turned out as advertised and really did come out juicy and the vege’s crisp and done to perfection (small potatoes and brussel sprouts in my case). My only criticism is that I want to minimize the amount of fat consumed and the veges really soaked up the drippings. Of course this makes the meal quite sumptuous, but it added more fat than I wished. I prefer some alternatives such as roasting the veges separately at the same time. Or, my favorite method of chicken being a Dutch Oven, or a Beer Can method. These methods cook in about the same time as the spatchcock (approx 45 min to an hour). Many people clearly enjoy the recipe, but if you are watching the amount of fat, then be forewarned that the yumminess of this recipe comes from a dose of the drippings.
Every thing was good some complained veg were greasy and suggestion on how to prevent this
This turned out to be an excellent dinner
This is an incredible recipe. I did add more of both potatoes. I will certainly make this again!
I used regular potatoes because I didn’t have any sweet ‘taters! I added rosemary and garlic to the mix
Delicious! I love how crispy the skin gets with the chicken prepared thus way. So tender and juicy too
I substituted white potatoes for brussel sprouts due to my diet plan. I also used more seasoning than salt and pepper on the chicken just because I usually do. I didn’t use any oil either. The chicken was so juicy, which is hard to accomplish with breasts parts. I’ll definitely make this again.