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Spatchcock roast chicken served with crispy potatoes on a platter.

Spatchcock Roast Chicken with Crunchy Potatoes

A delightful roast chicken dish that combines the technique of spatchcocking for even cooking with crunchy, flavorful potatoes for a perfect family meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 whole whole chicken (about 4-5 lbs) Opt for fresh, organic chicken for the best flavor.
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 whole lemon (zested and juiced)
  • Fresh herbs (rosemary or thyme, optional) Tuck underneath the skin for added flavor.
For the Potatoes
  • 2 lbs baby potatoes, halved Can substitute with Yukon Gold or red potatoes.
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly to flatten.
  3. In a small bowl, mix olive oil, salt, pepper, smoked paprika, lemon zest, and juice. Rub this mixture generously over the chicken. If using fresh herbs, tuck them underneath the skin.
  4. In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper until well-coated.
Cooking
  1. Place the spatchcocked chicken in the center of a large baking sheet and arrange the potatoes around it.
  2. Bake in the preheated oven for 50-60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden. The potatoes should be tender and slightly crispy.
  3. Remove from the oven and let it rest for 10 minutes before carving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat in a 350°F (180°C) oven to retain crispness. Consider pairing the meal with a fresh green salad or garlic bread.