Roasted Spatchcocked Chicken with Sweet Potatoes and Onions

Follow our step-by-step guide on how to make Roasted Spatchcocked Chicken with Sweet Potatoes and Onions.

1. Step 1

   Start by preheating your oven to a cozy 400°F (200°C).

2. Step 2

   While the oven warms up, grab a broiler pan and give the bottom and its drip tray a light coating of cooking spray to prevent sticking.

3. Step 3

   Next, create a beautiful base by layering sliced sweet potatoes, Yukon Gold potatoes, and onion in the prepared pan.

4. Step 4

   Once that’s done, place the drip tray on top to catch all those delicious juices.

5. Step 5

   Now, let’s prepare the star of the show: the chicken.

6. Step 6

   Lay it breast-side down on a cutting board and, using kitchen shears, carefully cut along both sides of the backbone to remove it.

7. Step 7

   This might sound tricky, but it’s easier than it seems! Flip the chicken over and press down firmly on the breast to break the breastbone, allowing it to spread out nicely.

8. Step 8

   With the chicken ready, brush it generously with olive oil and season it well with salt and pepper—don’t be shy! Now, place the chicken on the drip tray, where it will roast to perfection.

9. Step 9

   Slide the pan into your preheated oven and let the magic happen for about an hour.

10. Step 10

    You’ll know it’s done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

11. Step 11

    Once your chicken is beautifully roasted, take it out of the oven and let it rest for about 10 minutes.

12. Step 12

    This step is crucial as it allows the juices to redistribute, making every bite tender and juicy.

13. Step 13

    Finally, slice the chicken and serve it alongside the roasted sweet potatoes, Yukon Gold potatoes, and onions for a delightful meal that’s sure to impress.

14. Step 14

    Enjoy your delicious creation!.