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.

    1 person 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 (1)


    Excellent!! This was hands down the best roasted chicken I've eaten! The chicken was juicy and evenly cooked. Every piece was delicious and the skin was crispy!! The vegetables were mouthwatering, those on the edges were crispy while the ones under the chicken were softer both soaking up all the flavor & juices of the chicken. As Howard stated in his review I would recommend watching Chef John how to on how to cut the chicken. I did to familiarize myself. My chicken was 8 pounds and cooked in about an hour and a half. I'm definitely making this recipe again and I'm going to season the chicken with thyme, garlic & rosemary. Thank you Diane for such a great recipe.  -  21 Apr 2017  (Review from Allrecipes US | Canada)

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