Spatchcock Chicken with Sweet Potatoes
A comforting, home-cooked meal featuring a perfectly roasted spatchcocked chicken paired with sweet, caramelized sweet potatoes and savory shallots. This recipe is designed for minimal prep and fuss, delivering restaurant-worthy results.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 people
Ingredients
Scale
Chicken
- 1 whole chicken (about 3 ½ pounds), spatchcocked Chicken (This means the backbone has been removed, allowing the chicken to lie flat for more even cooking.)
- 0 Olive oil spray (A quick and easy way to get an even coating of oil for that perfect crispy skin.)
- 1.25 teaspoons Sweet paprika, divided (This gives our chicken a beautiful color and a lovely subtle smoky sweetness.)
- 1.25 teaspoons Garlic powder (Because what’s roasted chicken without a hint of garlic?)
- 1.5 teaspoons Kosher salt, divided (Kosher salt has a cleaner, more distinct saltiness that I just adore for roasting.)
- 0 to taste Freshly ground black pepper (A good crack of black pepper adds that perfect finishing touch.)
Vegetables
- 3 medium Sweet potatoes (about 8 ounces each), peeled (These will get wonderfully tender and caramelized in the oven.)
- 3 large Shallots, peeled and halved (Shallots offer a delicate, sweet onion flavor that roasts beautifully. Red onion is a great substitute if you can’t find shallots.)
- 1 tablespoon Extra virgin olive oil (For tossing our veggies with all that goodness.)
- 4 sprigs Fresh rosemary (The aroma of rosemary roasting with chicken is just divine!)
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the spatchcocked chicken very dry with paper towels. Spray it all over with olive oil spray.
- In a small bowl, mix together ½ teaspoon sweet paprika, the garlic powder, ½ teaspoon Kosher salt, and black pepper. Rub this mixture all over the chicken, getting some under the skin of the breast.
- Peel and cut the sweet potatoes into 1-inch cubes. Place them in a large bowl.
- Add the halved shallots (or red onion wedges) to the bowl with the sweet potatoes.
- Drizzle the sweet potatoes and shallots with 1 tablespoon of extra virgin olive oil.
- Sprinkle the vegetables with the remaining ¾ teaspoon sweet paprika, the remaining ½ teaspoon Kosher salt, and black pepper. Toss to coat evenly.
- Spread the vegetable mixture in a single layer on one half of a large rimmed baking sheet.
- Place the seasoned chicken, skin-side up, on the other side of the baking sheet. Tuck the rosemary sprigs under the chicken.
- Roast for 45-55 minutes, or until the chicken is cooked through (165°F/74°C in the thickest part of the thigh) and the sweet potatoes are tender and caramelized.
- Let the chicken rest for 10 minutes before carving. Serve with the roasted sweet potatoes and shallots.
Notes
Dry chicken is key for crispy skin. Ensure vegetables are in a single layer for proper roasting and caramelization. Vegetables can be chopped and spice rubs mixed a day in advance.