If cooking a whole chicken has always seemed daunting, look no further than this spatchcocked roasted chicken and potatoes recipe. Everything gets baked on one large baking sheet, resulting in the crispiest, juiciest chicken and golden, crunchy potatoes!
Ingredients For Roasted Chicken and Potatoes:
- 1 whole chicken
- about 3 lbs potatoes, any kind
- salt and pepper, to taste
- 1 tbsp each of granulated onion, granulated garlic and paprika (or any other spices that you like!)
- several tbsp olive oil preheat oven to 375F (convection, if available)
Directions for Roasted Chicken and Potatoes:
Step 1: spatchcock chicken by cutting down one side of the backbone and laying the bird flat onto the baking sheet (you may likely have to crack the wishbone at the front near the top of the breasts in order for the breasts to lie flat). Season Chicken with salt, pepper and spices.
Step 2: cut potatoes and season with salt, pepper, spices and olive oil, then toss to coat. Arrange potatoes in a single layer around the chicken, cut side down
Step 3: bake for 45 min to 1 hour; the chicken is done when the meat is cooked through (no pink remaining) and the juices run clear
Step 5: Carve, serve and enjoy! Super simple and Sophreakingood!