Roasted spatchcocked chicken with potatoes

    1 hour 40 min

    Use the spatchcocking technique to get juicy roasted chicken with crispy skin served over caramelised potatoes, sweet potatoes and onions.

    9 people made this

    Serves: 6 

    • cooking spray (optional)
    • 2 sweet potatoes, sliced very thinly
    • 2 Maris Piper or Yukon Gold potatoes, sliced
    • 1 large onion, sliced
    • 1 (1kg or 1.5kg) roasting chicken
    • 2 tablespoons olive oil, or to taste
    • 1 pinch salt and freshly ground black pepper to taste

    Prep:30min  ›  Cook:1hr  ›  Extra time:10min resting  ›  Ready in:1hr40min 

    1. Preheat oven to 200 C / Gas 6. Grease the top and bottom of a roasting tin with cooking spray.
    2. Layer sweet potatoes, potatoes and onion slices in the bottom of the roasting tin.
    3. Place chicken, breast side down, on a clean 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 top of the vegetables in the roasting tin.
    5. Roast in the preheated oven until juices run clear and chicken is cooked through, about 1 hour.
    6. Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.

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    Reviews in English (18)


    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..  -  02 Mar 2019  (Review from Allrecipes US | Canada)


    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.  -  25 Jan 2019  (Review from Allrecipes US | Canada)


    Every thing was good some complained veg were greasy and suggestion on how to prevent this  -  15 Jan 2019  (Review from Allrecipes US | Canada)