- 1 serving cooking spray (optional)
- 2 sweet potatoes, sliced very thinly
- 2 Yukon Gold potatoes, sliced
- 1 large onion, sliced
- 1 (2 to 3 pound) roasting chicken
- 2 tablespoons olive oil, or to taste
- 1 pinch salt and ground black pepper to taste
- Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray.
- Layer sweet potatoes, potatoes, and onion slices in the bottom of the broiler pan.
- Place chicken, breast side down, on a work surface. Cut along both sides of the backbone with kitchen shears from top to bottom; remove backbone. Flip chicken and splay it open. Press firmly onto breasts with your hands to break the breast-bone.
- Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top.
- Roast in the preheated oven until 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.
- Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.
04/15/2018
recipepes.com
Roasted Spatchcocked Chicken with Potatoes, recipe
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5
455 calories
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