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Spatchcock Chicken with Sweet Potatoes

5 from 3 votes

This easy sheet pan Spatchcock Chicken with Sweet Potatoes is the ultimate one-pan fall dinner. Juicy roasted chicken cooks evenly and quickly while caramelized sweet potatoes roast alongside for a complete meal in about an hour. Perfect for weeknights or meal prep, with minimal cleanup!

Prep Time: 15

Cook Time: 50

resting time: 10

Total Time: 1 15

Yield: 4 servings

Course: Dinner, main dish, Meal Prep

Cuisine: American

Equipment

sheet pan large

Ingredients

3 ½ pound whole chicken (spatchcocked (backbone removed))
olive oil spray
1 ¼ teaspoon sweet paprika (divided)
1 ¼ teaspoons garlic powder
1 ½ teaspoons Kosher salt (divided)
freshly ground black pepper (to taste)
3 medium sweet potatoes (8 ounces each, peeled)
3 large shallots (peeled and halved (or 1 small red onion, cut into wedges))
1 tablespoon extra virgin olive oil
4 sprigs fresh rosemary

Instructions

Preheat the oven to 400° F and line a rimmed baking sheet with parchment paper.
Place the chicken on the parchment paper and lay it flat. Spray generously with the olive oil spray and season with the ¾ teaspoon paprika, 1 teaspoon salt, and ¼ teaspoon garlic powder and black pepper, to taste on both sides.
Halve then quarter the sweet potatoes so you have 8 pieces each. Add them to a bowl with shallots or red onion. Drizzle with the olive oil and season with the remaining ½ teaspoon salt, ¾ teaspoon paprika, ¼ teaspoon of black pepper, garlic powder, and rosemary. Add the mixture to the baking sheet surrounding the chicken and nestle in the rosemary.
Transfer the baking sheet to the oven to roast for 50-60 minutes, or until the thickest part of the chicken thigh is 165 degrees F. Flip the vegetables after 30 minutes.
Remove the chicken from the oven and let rest for 10 minutes before carving and serving.

Notes

*To spatchcock a chicken at home: Remove any giblets from the cavity of the chicken and discard them. Place the chicken, breast-side down, on a clean work surface. Using kitchen shears, carefully cut along both sides of the backbone to remove it. Flip the chicken over so it is breast-side up, then press firmly on the breastbone with your hands until you hear a crack. This will help the chicken lay flat for even cooking. You can also ask your butcher to remove the backbone from the chicken!

The nutrition will vary depending on if you eat dark meat or white, skin or no skin. This is calculated with 8 ounces skin-on chicken breast.

Nutrition

Serving: 1/4 chicken, 6 pieces potatoes, Calories: 506kcal, Carbohydrates: 21g, Protein: 50g, Fat: 25g, Saturated Fat: 6.5g, Cholesterol: 145mg, Sodium: 628mg, Fiber: 5.5g, Sugar: 11g

- WW Points: 11

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