Description
This easy sheet pan spatchcock chicken with sweet potatoes is the ultimate one-pan fall dinner: juicy roasted chicken and caramelized veggies in just about 1 hour.
Equipment
sheet pan large
Ingredients
3 ½poundwhole chicken, spatchcocked (backbone removed)
olive oil spray
1 ¼teaspoonsweet paprika, divided
1 ¼teaspoonsgarlic powder
1 ½teaspoonsKosher salt, divided
freshly ground black pepper, to taste
3medium sweet potatoes, 8 ounces each, peeled
3large shallots, peeled and halved (or 1 small red onion, cut into wedges)
1tablespoonextra virgin olive oil
4sprigs 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.
Last Step:
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Notes
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
