Sheet Pan Spatchcock Chicken & Potatoes

Nothing is as simple and comforting as roasted chicken and potatoes. It’s hearty, relatively healthy and can be pulled together in a matter of minutes. Enjoy a glass of white wine while this bird roasts in the oven. Once it’s in the oven, there’s nothing left to do but set the table.

I chose a Spatchcock chicken, which is all the rage these days, because it roasts faster and is so easy to carve and serve. No trussing. No fussing. Spatchcock just means a chicken that has had the back boned removed and butterflied.

You can ask your local butcher to do this for you. I found this delicious chicken already prepped at Whole Foods.

I just rub a dry spice mix of cumin, smoked paprika, turmeric and ginger all over the bird, drizzle with oil and roasted at high heat for about an hour. Take the leftover spices, add oil and coat the potatoes. Add the potatoes to the sheet pan 15 minutes into baking so they do not dry out.

Dinner in a flash, one pan to clean and so delicious.


Spatchcock roasted Chicken

  • 1- 3 lb chicken- backbone & neck removed and butterflied

  • 3 TBSP olive oil

  • 1/2 tsp ground ginger

  • 1/2 tsp ground pepper

  • 1 tsp garlic salt

  • 1 tsp smoked paprika

  • 1/2 tsp cumin

  • 1/2 tsp onion powder

  • 1/2 tsp tumeric

  • 3 small potatoes, washed and cut into 1-2″ wedges

  • 1 1/2 tsps kosher salt

Spatchcock chicken ready for the oven.

Method- 1 hour 15 MINUTES. Serves 4

  • Pre heat oven to 425 degrees. Place a piece of parchment on a sheet pan. Place the chicken on the lined sheet pan. Set aside.
  • Combine all spices- ginger, pepper, garlic salt, onion powder, cumin, turmeric, smoked paprika into a small bowl. Mix well. Reserve 1 tsp of the spice rub. Pat the spice rub all over the exterior of the bird. Drizzle with 2 TBSP of the olive oil coating all of the bird.
    Roast for 15 minutes, then add the poatoes– see below.
  • Place potato wedges into a bowl. Coat with 1 TBSP of the olive oil. Toss potatoes with reserved spice rub and salt.
  • Scatter the potatoes on the sheet pan so they are not touching (so they do not steam) and continue roasting the chicken and the potatoes for 45 more minutes or until juices run clear when a knife is inserted into the thickest part of the bird.
    Chicken skin should be crispy and potatoes should be browned with a soft interior. Reserve the pan juices.
  • Carve the chicken and serve while hot, spooning the pan juices on the meat and potatoes.
Add the potaoes to the pan, but spread them out so they do not steam.
Chicken skin golden from the tumeric ready for carving.
I can’t begin to tell you how juciy this was- and the potatoes in chicken drippings! So Good!

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