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Sheet Pan Spatchcock Chicken & Potatoes

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Course: Main Course
Cuisine: American
Keyword: Spatchcock
Total Time: 1 hour 15 minutes
Servings: 4
Author: Meggen

Ingredients

  • 1- 3 lb chicken- backbone & neck removed and butterflied
  • 3 TBSP olive oil
  • ½ tsp ground ginger
  • ½ tsp ground pepper
  • 1 tsp garlic salt
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp onion powder
  • ½ tsp tumeric
  • 3 unit small potatoes washed and cut into 1-2" wedges
  • 1 ½ tsps kosher salt

Instructions

  • 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.