Easy Spatchcock Chicken and Potatoes
If you’re looking for a simple yet impressive dinner option that will have everyone raving, look no further than this Easy Spatchcock Chicken and Potatoes recipe. This dish combines juicy, flavorful chicken with tender little potatoes, all roasted together to perfection. Not only is it visually stunning, but it also allows the flavors to meld beautifully, creating a meal that’s sure to impress your family or guests. Let’s dive into the reasons why this dish should be on your dinner table tonight!
Top Reasons to Make Easy Spatchcock Chicken and Potatoes
- Quick Cooking Time: Spatchcocking the chicken allows it to cook faster and more evenly, reducing oven time.
- Flavorful Herbs: The fresh herb blend infuses the chicken with delightful flavors that pair perfectly with the potatoes.
- One-Pan Wonder: Cooking everything on one sheet pan means less cleanup, making it a perfect weeknight meal.
- Customizable: You can easily swap out the potatoes for your favorite vegetables or change the seasoning to suit your taste.
- Impressive Presentation: A beautifully roasted spatchcock chicken looks stunning and is sure to impress your guests.
Gather These Ingredients
- 1 whole chicken (about 3 pounds)
- 3 tablespoons olive oil divided
- 1 (1 ounce) package poultry mix fresh herb blend (rosemary, sage, thyme)
- 1.5 pounds little potatoes cut into halves
- Garlic powder
- Smoked paprika
- Salt & pepper
- Fresh parsley chopped, for garnish (optional)
Hardware & Gadgets
- Sharp Kitchen Shears: Essential for spatchcocking the chicken.
- Large Baking Sheet: A sturdy pan to hold everything while it roasts.
- Meat Thermometer: To ensure the chicken is cooked to the perfect temperature.
- Mixing Bowl: For tossing the potatoes with oil and seasoning.
Directions: Easy Spatchcock Chicken and Potatoes
Step 1: Prepare the Chicken
Start by preheating your oven to 450°F (230°C). Take your whole chicken and place it breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to spatchcock the chicken. Remove the backbone and save it for making stock if you’d like!
Step 2: Flatten the Chicken
Once the backbone is removed, turn the chicken over and press down firmly on the breastbone to flatten it. This will help it cook evenly.
Step 3: Season the Chicken
In a small bowl, mix 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper. Rub this mixture all over the chicken, making sure to get it under the skin for maximum flavor. Sprinkle the fresh herb blend over the top.
Step 4: Prepare the Potatoes
In a separate mixing bowl, toss the halved little potatoes with the remaining tablespoon of olive oil, salt, and pepper. You can also add a sprinkle of garlic powder for extra flavor.
Step 5: Arrange on the Baking Sheet
Place the spatchcocked chicken on the center of a large baking sheet. Arrange the seasoned potatoes around the chicken in a single layer.
Step 6: Roast in the Oven
Roast in the preheated oven for about 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown and crispy.
Step 7: Rest and Serve
Once cooked, remove the baking sheet from the oven and let the chicken rest for about 10 minutes. This helps the juices redistribute, ensuring a juicy chicken. Garnish with fresh parsley before serving.
Seasonal Ingredient Swaps
- Vegetables: Swap little potatoes for seasonal root vegetables like carrots or Brussels sprouts.
- Herbs: Use dried herbs if fresh isn’t available, or try different herb blends like Italian seasoning.
- Citrus: Add lemon or orange slices to the pan for a citrusy flavor boost.
- Spices: Experiment with different spices such as cumin or chili powder for a unique twist.
Author’s Commentary
This Easy Spatchcock Chicken and Potatoes recipe has quickly become one of my go-to meals. Not only is it packed with flavor, but the presentation is always a showstopper. I love how the potatoes soak up the chicken’s juices, making them incredibly delicious. Plus, the herb blend adds a fresh element that elevates the dish without requiring a lot of extra effort. It’s perfect for weeknight dinners or special occasions!
Storing Tips & Timelines
Leftover Easy Spatchcock Chicken and Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (175°C) until warmed through. If you want to freeze leftovers, make sure to wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat as mentioned above.
Ask the Chef
Can I spatchcock a frozen chicken?
It’s best to thaw the chicken completely before spatchcocking. A frozen chicken will be difficult to cut, and you may risk injury while trying to do so.
What if I don’t have fresh herbs?
You can substitute fresh herbs with dried herbs, using about one-third of the amount since dried herbs are more concentrated in flavor.
Can I add different vegetables to this dish?
Absolutely! Feel free to add any vegetables you like. Just ensure they have similar cooking times to the chicken, or add heartier vegetables like carrots or squash that can roast alongside it.
How do I know when the chicken is fully cooked?
The safest way to check is by using a meat thermometer. Insert it into the thickest part of the chicken breast, and it should read 165°F (75°C). The juices should run clear, not pink.
Ready to Cook?
With the enticing aroma of Easy Spatchcock Chicken and Potatoes wafting through your kitchen, your mouth will be watering in anticipation. This dish not only delivers on flavor but also on ease and elegance. Whether it’s a casual family dinner or a gathering with friends, this recipe is sure to impress. Enjoy the process of cooking this delightful dish, and savor every delicious bite!
Easy Spatchcock Chicken and Potatoes
Ingredients
Equipment
Method
- Start by preheating your oven to 450°F (230°C). Take your whole chicken and place it breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to spatchcock the chicken. Remove the backbone and save it for making stock if you’d like!
- Once the backbone is removed, turn the chicken over and press down firmly on the breastbone to flatten it. This will help it cook evenly.
- In a small bowl, mix 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper. Rub this mixture all over the chicken, making sure to get it under the skin for maximum flavor. Sprinkle the fresh herb blend over the top.
- In a separate mixing bowl, toss the halved little potatoes with the remaining tablespoon of olive oil, salt, and pepper. You can also add a sprinkle of garlic powder for extra flavor.
- Place the spatchcocked chicken on the center of a large baking sheet. Arrange the seasoned potatoes around the chicken in a single layer.
- Roast in the preheated oven for about 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown and crispy.
- Once cooked, remove the baking sheet from the oven and let the chicken rest for about 10 minutes. This helps the juices redistribute, ensuring a juicy chicken. Garnish with fresh parsley before serving.
Notes
- Leftovers can be stored in an airtight container for up to 3 days.
- For freezing, wrap leftovers tightly in plastic wrap and aluminum foil for up to 3 months.
- Feel free to swap potatoes for seasonal vegetables like carrots or Brussels sprouts.
