Roasted Spatchcocked Chicken with Potatoes

Use the spatchcocking technique in this recipe to get juicy roasted chicken with crispy skin served over caramelized potatoes and onions.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 423 Calories

Ingredients

• 1 pinch salt and ground black pepper to taste
• 1 large onion, sliced
• 1 serving cooking spray
• 2 tablespoons olive oil, or to taste
• 2 sweet potatoes, sliced very thinly
• 2 Yukon Gold potatoes, sliced
• 1 (2 to 3 pound) roasting chicken

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray.

Step 2

Layer sweet potatoes, potatoes, and onion slices in the bottom of the broiler pan.

Step 3

Place chicken, breast side down, on a work surface. Cut along both sides of the backbone with kitchen shears from top to bottom; remove backbone. Flip chicken and splay it open. Press firmly onto breasts with your hands to break the breast-bone.

Step 4

Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top.

Step 5

Roast in the preheated oven until 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.

Step 6

Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.