Roasted spatchcocked chicken with potatoes

    (5)
    1 hour 40 min

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


    1 person made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    by
    0

    Oh, myyyyyy....this was so satisfying!, and so easy! Of course, it does take at least an hour to roast a chicken, so it's probably not going to make the nightly rotation, but the WEEKEND is another story! The chicken was so tasty and tender, with a crispy skin, as promised. Be sure to test with a meat thermometer. Mine needed additional cooking time, even after bringing the bird to room temp. I loved the roasted potatoes that were on the bottom of the dish, because they caramelized deeply, and I was very stingy with them, lol! DH went back for seconds on the veggies, and I must admit, so did I. I served it tonight with a garden salad and some hot, crusty bread, and I know I will serve it again! My only changes to the recipe were to add some salt and pepper to the veggies, and I used Papa's Seasoning Salt, an AR recipe, on the chicken. Thank you, Diana!  -  11 Dec 2017  (Review from Allrecipes US | Canada)

    by
    0

    Very easy method and loved the simple salt and pepper seasoning that allowed the chicken flavor to shine. I placed a cookie cooling rack over a foil lined jelly roll pan as a make-shift broiler pan and it worked perfectly. I sliced my white potatoes on the thick side so they wouldn't be overcooked by the time the chicken was done and used baby carrots since I did not have sweet potatoes. My chicken was a little over 5 lbs so it took longer and the skin was so golden and crispy you didn't dare toss it aside, eating it is a must! .The potatoes were cooked to perfection and so tasty from the chicken drippings!  -  09 Dec 2017  (Review from Allrecipes US | Canada)

    by
    0

    The sweet potatoes thinly sliced and roasted at 400 for one hour under a layer of thinly sliced potatoes and onions turned into bland mush. If I decide to make this again it will be without sweet potatoes. And the chicken was bland. Oil, salt and pepper are simply not enough for me. I was raised in a predominantly Italian neighborhood so I'm used to savory flavors. The recipe has potential though and this was the first time I did the 'spatchcock' thing and I'm always glad to try something new so...  -  02 Dec 2017  (Review from Allrecipes US | Canada)

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