ROASTED SPATCHCOCKED CHICKEN WITH POTATOES

Roasted Spatchcocked Chicken with Potatoes image

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!

Provided by Diana71

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h40m

Yield 6

Number Of Ingredients 7

Ingredients

1 serving cooking spray
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

Steps:

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.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 33.8 g, Cholesterol 80.8 mg, Fat 18.9 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 4.6 g, Sodium 160.9 mg, Sugar 5.6 g