Spatchcocking is a simple technique for roasting a whole chicken. By removing the backbone and flattening the bird, it cooks faster and more evenly than a traditional roast.
This recipe pairs the chicken with a bright, savory marinade and roasts it on the same pan as sliced potatoes. It’s a complete meal that comes together in about an hour and a half, with most of that time being hands-off.
Why is Spatchcock Chicken with Potatoes a Must-Try?
Even Cooking: Flattening the chicken means the breast and thigh meat cook at roughly the same rate, which helps prevent dry breast meat.
Crispier Skin: With all the skin facing up and exposed to the oven’s direct heat, you get more browning and crispiness across the entire surface.
Faster Roasting: A spatchcocked chicken can roast in about an hour, which is significantly quicker than a whole, trussed bird.
Ingredients for Spatchcock Chicken with Potatoes
• Whole Chicken: A 4 to 5 pound bird is a good size for this method. To save time and effort, you can ask your butcher to spatchcock it for you.
• Potatoes: Yukon Gold potatoes hold their shape well when roasted and get a creamy interior, but red potatoes or Russets would also work.
• Dijon Mustard: This adds a tangy flavor and helps the marinade emulsify and cling to the chicken. A whole-grain mustard can be used for a different texture.
• Olive Oil: Use a good-quality olive oil for flavor. A neutral oil with a high smoke point, like avocado oil, is also a fine choice.
• Spices: The combination of paprika, turmeric, and oregano gives the chicken a warm, savory flavor and a pleasant color. Feel free to adjust the spices to your preference.
Exact quantities are in the recipe card below.
How to Make Spatchcock Chicken with Potatoes
Step 1: Prepare the Chicken and Marinade
First, spatchcock the chicken by cutting out its backbone and flattening it on a cutting board. Next, whisk together the lemon juice, oil, mustard, garlic, and spices in a large bowl to create a flavorful marinade.
Step 2: Season the Chicken and Potatoes
Pat the chicken very dry with paper towels, which helps the skin get crispy. Rub the marinade all over the chicken, making sure to get some under the skin. Toss the sliced potatoes in any marinade left in the bowl.
Step 3: Roast on One Pan
Arrange the flattened chicken on a large baking sheet with the potatoes surrounding it in a single layer. Roast at a high heat until the chicken is cooked through and the skin is golden brown.
Step 4: Rest and Finish
Let the cooked chicken rest on a cutting board for at least 10 minutes to keep the meat juicy. While it rests, return the potatoes to the oven for a few extra minutes to get them extra crispy before serving.
What to Serve with Spatchcock Chicken with Potatoes
This is a complete one-pan meal, but a simple green salad with a light vinaigrette or some steamed green beans would be a nice, fresh addition.
Expert Tips for Spatchcock Chicken with Potatoes
Food Safety: For poultry, the safe internal temperature is 165°F (74°C). Always check with an instant-read thermometer in the thickest part of the meat, avoiding bone.
Resting the chicken is an important step. It allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Patting the chicken skin completely dry before adding the marinade is key to achieving crispy skin.
Don’t discard the chicken backbone. You can save it in the freezer to make homemade chicken stock later.
How to Store and Freeze Spatchcock Chicken with Potatoes
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 350°F (175°C) oven until warmed through. Freezing the cooked chicken is not recommended as it can alter the texture.
Spatchcock Chicken with Potatoes Recipe FAQs
What does spatchcock mean?
Spatchcock is a term for butterflying a chicken or other poultry. It involves removing the backbone so the bird can be laid flat for cooking.
My kitchen shears aren’t strong enough. What can I do?
If your shears can’t cut through the bone, a sturdy chef’s knife can work, but you must be very careful. Alternatively, most grocery store butchers are happy to spatchcock a chicken for you if you ask.
Can I use other vegetables?
Yes. Hearty root vegetables like carrots and parsnips, or sturdy options like broccoli florets or Brussels sprouts, can be roasted alongside the chicken. Add them with the potatoes, but be aware they may cook at slightly different rates.
Spatchcock Chicken with Potatoes
Ingredients
- 1 whole chicken giblets removed, 4 to 5 lb / 1.8 to 2.3 kg
- 1/3 cup fresh lemon juice 80 ml
- 1/4 cup olive oil 60 ml
- 2 tablespoons Dijon mustard 30 g
- 8 cloves garlic finely grated
- 1 1/2 teaspoons kosher salt divided, 9 g
- 1/2 teaspoon freshly ground black pepper 1 g
- 2 teaspoons garlic powder 6 g
- 2 teaspoons sweet paprika 4 g
- 2 teaspoons dried oregano 2 g
- 1 teaspoon ground turmeric 2 g
- 2 lbs Yukon Gold potatoes 900 g
Instructions
- Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
- Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press firmly on the breastbone with the heel of your hand until you feel a crack and the chicken lies flat.
- In a large bowl, whisk together the lemon juice, olive oil, Dijon mustard, grated garlic, 1 teaspoon of the salt, black pepper, garlic powder, paprika, oregano, and turmeric.
- Pat the chicken thoroughly dry with paper towels. Place the chicken in the bowl with the marinade and use your hands to rub it all over, including under the skin. Place the chicken skin-side up on the prepared baking sheet.
- Cut the potatoes into 1/2-inch (1.3 cm) thick rounds. Add the potato slices to the bowl with the remaining marinade, toss to coat, and season with the remaining 1/2 teaspoon of salt. Arrange the potatoes in a single layer around the chicken on the baking sheet.
- Roast for 45 to 55 minutes. The chicken is cooked when the skin is golden and an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C).
- Transfer the chicken to a clean cutting board and let it rest for 10 minutes.
- While the chicken rests, use a spatula to toss the potatoes on the baking sheet. Return the pan to the oven and cook for another 10 to 15 minutes, or until they are browned and tender.
- Carve the rested chicken and serve immediately with the roasted potatoes.
Notes
