Roasted Spatchcocked Chicken with Crispy Potatoes

This recipe for roasted spatchcocked chicken with crispy potatoes is a delicious and easy one-pan meal. The chicken is seasoned with aromatic herbs and spices, and the potatoes are roasted until golden and crispy. The spatchcocking method helps the chicken cook evenly and allows the skin to become perfectly crispy. It's a simple, yet impressive dish that is sure to please everyone at the dinner table. Whether you're hosting a gathering or simply want a tasty weeknight dinner, this recipe is a winner!

Ingredients

• 1 whole chicken, spatchcocked
• 2 pounds baby potatoes, halved
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the halved baby potatoes, minced garlic, olive oil, rosemary, thyme, paprika, salt, and black pepper. Toss until the potatoes are evenly coated with the seasoning mixture.
3. Place the spatchcocked chicken on a baking sheet or roasting pan, skin-side up. Arrange the seasoned potatoes around the chicken.
4. Roast the chicken and potatoes in the preheated oven for about 50-60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.
5. Once cooked, remove the chicken from the oven and let it rest for a few minutes before slicing and serving.
6. Serve the roasted spatchcocked chicken with the crispy potatoes on the side.
7. Enjoy!

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