Roasted Spatchcocked Chicken With Potatoes

The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection.

Recipe Summary Roasted Spatchcocked Chicken With Potatoes

There is absolutely nothing better than a perfectly roasted chicken. Wouldn't you agree? Perfect juicy meat and crunchy skin... Thanks to my father and his visit this past weekend, I have learned a new method for roasting a hen -- spatchcocking!

Ingredients | Chicken Thigh Recipes Pan Roasted

1 serving cooking spray (Optional)

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

Directions

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

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

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.

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

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.

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

Info | Chicken Thigh Recipes Pan Roasted

prep: 30 mins cook: 1 hr additional: 10 mins total: 1 hr 40 mins Servings: 6 Yield: 6 servings

TAG : Roasted Spatchcocked Chicken With Potatoes

Meat and Poultry Recipes, Chicken, Whole Chicken Recipes,