Spatchcock Roast Chicken with Potatoes & Vegetables

Name: Spatchcock Roast Chicken with Potatoes & Vegetables
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 1 whole chicken, spatchcocked (3 1/2 to 4 lb); 1 1/2 lb baby Yukon gold potatoes, halved; 4 carrots, cut into 2-inch pieces; 1 yellow onion, quartered; 4 tbsp olive oil; 2 tsp kosher salt, plus more to taste; 1 tsp freshly ground black pepper; 4 sprigs fresh thyme (optional); 4 sprigs fresh rosemary (optional)

Serves 4
1 hr 15 min

A whole chicken flattened for even cooking and crisp skin. The vegetables underneath catch everything.

Ingredients

1whole chicken, spatchcocked 3 1/2 to 4 lb
1 1/2 lbbaby Yukon gold potatoes, halved
4carrots, cut into 2-inch pieces
1yellow onion, quartered
4 tbspolive oil
2 tspkosher salt, plus more to taste
1 tspfreshly ground black pepper
4 sprigsfresh thyme optional
4 sprigsfresh rosemary optional

Steps

01
Spatchcock the chicken. Season generously.
02
Toss vegetables with oil and salt.
03
Arrange vegetables on a sheet pan. Place chicken on top.
04
Roast at high heat until the skin is crisp and the chicken is cooked through.
05
Rest before carving.
06
Serve with the roasted vegetables.

By JORDAN HESS