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Easy Spatchcock Chicken and Potatoes

A quick roasting method yields a flattened, evenly-cooked chicken with crispy skin and tender roasted potatoes.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 1 whole chicken about 3 pounds, spatchcocked
  • 3 tablespoons olive oil divided (2 Tbsp for potatoes, 1 Tbsp for chicken)
  • 1 ounce poultry herb mix (fresh) rosemary, sage, thyme blend
  • 1.5 pounds little potatoes halved
  • garlic powder to taste
  • smoked paprika to taste
  • salt to taste
  • black pepper to taste
  • fresh parsley chopped, for garnish (optional)

Instructions

  • Preheat the oven to 425°F (218°C) and position the rack in the middle of the oven.
  • Halve the potatoes and place them in a bowl; toss with 2 tablespoons of olive oil and a generous pinch of salt and pepper.
  • Spatchcock the chicken by placing it breast-side down on a large rimmed baking sheet and cutting out the backbone with kitchen shears on both sides; discard or save the backbone.
  • Open the chicken flat, flip breast-side up, and press firmly on the breastbone to flatten the bird further.
  • Rub the remaining 1 tablespoon olive oil over the chicken skin, then season the chicken with garlic powder, smoked paprika, salt, and pepper.
  • Arrange the seasoned potatoes around the chicken on the baking sheet; sprinkle the fresh poultry herb mix (remove rosemary/thyme from stems if desired) evenly over the chicken and potatoes, then toss the potatoes to coat.
  • Roast in the preheated oven for 45–55 minutes (about 50 minutes for a ~3 lb chicken) until a thermometer inserted into the thickest part of the breast reads 165°F (74°C). If desired, broil for a few minutes to crisp the skin—watch carefully.
  • Let the chicken rest for a few minutes, carve, garnish with chopped parsley if using, and serve with the roasted potatoes.

Equipment

  • large rimmed baking sheet
  • kitchen shears
  • Meat Thermometer
  • mixing bowl or large bowl (for potatoes)
  • tongs or hands for tossing
  • Knife and cutting board

Notes

  • The poultry herb mix is about 1 ounce and sold with fresh herbs.
  • If you can't find the mix, use rosemary, thyme, and sage individually.
  • Serves 4–6 depending on portion size.