Roasted Spatchcocked Chicken with Potatoes recipe

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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

Nutrition Info

423.4 calories
carbohydrate: 33.8 g
cholesterol: 80.8 mg
fat: 18.9 g
fiber: 4.8 g
protein: 28.7 g
saturatedFat: 4.6 g
servingSize: -
sodium: 160.9 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

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

  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.

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

Recipe Yield

6 servings

Recipe Note

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!

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