Rating: 4.5 stars
35 Ratings
  • 5 star values: 29
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

There is absolutely nothing better than a perfectly roasted chicken. Wouldn't you agree? Perfect juicy meat and crunchy skin... Thanks to my father and his visit this past weekend, I have learned a new method for roasting a hen -- spatchcocking!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray.

  • Layer sweet potatoes, potatoes, and onion slices in the bottom of the broiler pan.

  • Place chicken, breast side down, on a 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.

  • Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top.

  • Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.

  • Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.

Nutrition Facts

423 calories; protein 28.7g; carbohydrates 33.8g; fat 18.9g; cholesterol 80.8mg; sodium 160.9mg. Full Nutrition