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.

    2 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 (8)


    FABULOUS! I can't say enough about this chicken. I had never spatchcocked a chicken before, but, it was so easy to do! The chicken cooked evenly and had crispy skin with unbelievably moist chicken. I don't think I will ever make a traditional roasted chicken again. This method is foolproof. I could see making a turkey this way also. My sweet potatoes did get a little mushy, but, I think I just sliced them too thin. Next time I will slice them a little thicker. Thanks for the recipe!  -  14 Feb 2018  (Review from Allrecipes US | Canada)


    This was really good, and versatile... I added my own spices and herbs to this as desired in the moment, and used fingerling potatoes halved lengthwise. I also used butter instead of olive oil, and I didn't trust my broiler to cook the chicken evenly without burning it, so I instead placed it in an uncovered roasting pan in a 500 degree oven for 20 minutes (or until brown), then basted it with pan juices, stirred potatoes, covered it, and lowered the temp to 325, for 1 hour and 15 minutes. Then I removed the potatoes which were pretty well done by then but still holding together, after stirring them in the juices again, and placed them on a broiling pan. I put them under the broiler for as long as it took to give them a nice crispy browned top, as we like in this house. It was about 10 minutes, but everyone's broiler is different. I did this while the chicken rested and it was perfect. My bf raved over and over about the potatoes (and said the chicken was good too). So sorry this turned into another recipe, sorta. But I hope it helped somebody!  -  07 Feb 2018  (Review from Allrecipes US | Canada)


    After getting over the spatchcock-intimidation (and watching video on all recipes site), we made as directed (substituted carrots for sweet potatoes and served with mashed yukon golds) and we all determined it was the best chicken we had ever eaten. DELICIOUS (and the method of spatchcocking definitely gave a more evenly cooked, deliciously moist result) Thank you for a great recipe!  -  27 Dec 2017  (Review from Allrecipes US | Canada)

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