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

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

Directions

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

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  • 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

423.4 calories; 28.7 g protein; 33.8 g carbohydrates; 80.8 mg cholesterol; 160.9 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/30/2017
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 you watch a video on how to cut the chicken, it is easy, do not be intimidated by this. The reduced cook time make the small effort so worth it!!! Second, you can use metal skewers to keep the shape, cross them diagonally through the breast meat and then into the thigh meat. I looked for a smaller bird but 4.5 lbs is the smallest I could find and it only to 1hr and 10 min to cook! I used a digital Thermometer and it was simple. The last bit is that I used all the veggies called for, but only half fit in the bottom of the broiler pan so I put the rest on a sheet pan and roasted them. The veggies from the sheet pan were so nice and crisp, the veggies from the broiler pan were so moist from the chicken juices. I love veggies, so both ways worked for me! I served it with Wild Rice as well which was a nice add. Thanks so much for the terrific recipe! Read More
(22)

Most helpful critical review

Rating: 3 stars
12/03/2017
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... Read More
(2)
32 Ratings
  • 5 star values: 26
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/30/2017
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 you watch a video on how to cut the chicken, it is easy, do not be intimidated by this. The reduced cook time make the small effort so worth it!!! Second, you can use metal skewers to keep the shape, cross them diagonally through the breast meat and then into the thigh meat. I looked for a smaller bird but 4.5 lbs is the smallest I could find and it only to 1hr and 10 min to cook! I used a digital Thermometer and it was simple. The last bit is that I used all the veggies called for, but only half fit in the bottom of the broiler pan so I put the rest on a sheet pan and roasted them. The veggies from the sheet pan were so nice and crisp, the veggies from the broiler pan were so moist from the chicken juices. I love veggies, so both ways worked for me! I served it with Wild Rice as well which was a nice add. Thanks so much for the terrific recipe! Read More
(22)
Rating: 5 stars
01/30/2017
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 you watch a video on how to cut the chicken, it is easy, do not be intimidated by this. The reduced cook time make the small effort so worth it!!! Second, you can use metal skewers to keep the shape, cross them diagonally through the breast meat and then into the thigh meat. I looked for a smaller bird but 4.5 lbs is the smallest I could find and it only to 1hr and 10 min to cook! I used a digital Thermometer and it was simple. The last bit is that I used all the veggies called for, but only half fit in the bottom of the broiler pan so I put the rest on a sheet pan and roasted them. The veggies from the sheet pan were so nice and crisp, the veggies from the broiler pan were so moist from the chicken juices. I love veggies, so both ways worked for me! I served it with Wild Rice as well which was a nice add. Thanks so much for the terrific recipe! Read More
(22)
Rating: 5 stars
04/22/2017
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. Read More
(7)
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Rating: 5 stars
12/12/2017
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! Read More
(5)
Rating: 5 stars
11/09/2017
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 great. The chicken skin as others have mentioned was sinfully crispy and too good to resist. The chicken was very moist and I’ll definitely make this again. Read More
(4)
Rating: 3 stars
12/03/2017
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... Read More
(2)
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Rating: 5 stars
12/29/2019
I am not a chef but this recipe made me look like one! Instead of Olive Oil I used Grape seed oil which is flavorful healthy and good for cooking at high temperatures. I also added brussel sprouts and cut them in half. I used a grinder with salt-pepper-garlic and no sodium Mrs. Dash. I also added about 1/4 cup of Vegetable broth at the bottom before the vegetables to help add flavor and to baste the chicken as it was roasting. Yummy! This was so good and tasty. The vegetables were great soft but not mushy because I sliced them thick. This recipe is a winner in my house! Read More
(2)
Rating: 5 stars
01/07/2017
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!!! Read More
(2)
Rating: 5 stars
12/27/2017
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! Read More
(1)
Rating: 5 stars
02/15/2018
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! Read More
(1)