Name: Roasted Spatchcocked Chicken with Potatoes
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Cooking spray -; Sweet potatoes, sliced very thinly - 2; Yukon Gold potatoes, sliced - 2; Onion, sliced - 1 large; Roasting chicken - 1 (2 to 3 pound); Olive oil, or to taste - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons

Ingredients for - Roasted Spatchcocked Chicken with Potatoes

1. Cooking spray

2. Sweet potatoes, sliced very thinly 2

3. Yukon Gold potatoes, sliced 2

4. Onion, sliced 1 large

5. Roasting chicken 1 (2 to 3 pound)

6. Olive oil, or to taste 2 tablespoons

7. Salt and ground black pepper to taste 2 tablespoons

How to cook deliciously - Roasted Spatchcocked Chicken with Potatoes

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease both the bottom pan and the drip tray of a broiler pan with cooking spray.

2 . Stage

Layer sweet potatoes, potatoes, and onion slices in the prepared bottom pan. Place the drip tray over top.

3 . Stage

Place chicken onto a work surface with the breast facing down. Cut along both sides of the backbone with kitchen shears from top to bottom; remove the backbone. Flip chicken and splay it open. Press firmly onto the breasts with your hands to break the breastbone.

4 . Stage

Brush olive oil over chicken. Season with salt and pepper. Place onto the drip tray of the broiler (the top).

5 . Stage

Roast in the preheated oven until the 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.

6 . Stage

Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.