Roasted Spatchcocked Chicken With Potatoes

1. 1

   Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray.

2. 2

   Layer sweet potatoes, potatoes, and onion slices in the bottom of the broiler pan.

3. 3

   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.

4. 4

   Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top.

5. 5

   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.

6. 6

   Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.

* Per serving · 4 servings · Values may vary.

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