It used to be only potatoes everyone did but with all the sheet pan recipes that are so popular people began to realize you can do a whole lot more.
Roasted Spatchcocked Chicken With Potatoes
Roast chicken with vegetables can work equally well in a casual meal or an elegant affair.
Recipe Summary Roasted Spatchcocked Chicken With Potatoes
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!Ingredients | Best Roasted Vegetable Recipes
1 serving cooking spray (Optional)
2 sweet potatoes, sliced very thinly
2 Yukon Gold potatoes, sliced
1 large onion, sliced
1 (2 to 3 pound) roasting chicken
2 tablespoons olive oil, or to taste
1 pinch salt and ground black pepper to taste
Directions
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.
Info | Best Roasted Vegetable Recipes
prep:
30 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
TAG : Roasted Spatchcocked Chicken With Potatoes
Meat and Poultry Recipes, Chicken, Whole Chicken Recipes,
