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Roasted Spatchcocked Chicken with Potatoes

Rated as 4.73 out of 5 Stars
216

"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!"
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Ingredients

1 h 40 m servings 423
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray. Watch Now
  2. Layer sweet potatoes, potatoes, and onion slices in the bottom of the broiler pan. Watch Now
  3. 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. Watch Now
  4. Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top. Watch Now
  5. 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. Watch Now
  6. Let cool before slicing, about 10 minutes. Serve with potato and onion mixture. Watch Now

Nutrition Facts


Per Serving: 423 calories; 18.9 33.8 28.7 81 161 Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was a five star recipe for sure for a number of reasons. This review will be a little long but it is simply my observations since I made it exactly as called for. First I highly recommend...

Most helpful critical review

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 swe...

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This was a five star recipe for sure for a number of reasons. This review will be a little long but it is simply my observations since I made it exactly as called for. First I highly recommend...

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 mouthwaterin...

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 swe...

Tweaks I first marinated the chicken in buttermilk and garlic because I usually do. Didn’t have yams or sweet potatoes so I used carrots and they were so yummy. Actually the whole dinner was g...

Very easy and fun way to make dinner -- and, best of all, it's all cooked in basically one large flat baking pan. Kind of a one-pot meal made in the oven. Super juicy and delicious!!!

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 al...

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 ano...

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 ...

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 chi...