Busy night? This sheet pan spatchcocked chicken with potatoes and veggies is a low-effort, all-in-one dinner that delivers big flavor and minimal cleanup. Sponsored by the Idaho Potato Commission.
This is the third recipe that I am sharing with you for the promotion with the Idaho Potato Commission, where I was asked to develop four recipes using a 10-pound bag of Idaho Potatoes that would feed a family of four for $25.
So far I have shared Potato Lasagna, Chicken Pot Shepard’s Pie and my Potato Gumbo. Today I am sharing a super easy meal that requires very little clean up: Sheet Pan Spatchcocked Chicken with Potatoes and Vegetables.
Jump to:
Recipe highlights
- Economical: I created this recipe to show that you can make a hearty, nutritious and delicious meal for a family of four for under $25. Even though I first wrote this 5 years ago, it is still a very budget friendly meal especially if you purchase more expensive ingredients when it is on sale.
- Simple: The ingredients are easy to find in most grocery stores. No fancy spices or ingredients are needed. Everything is cooked and prepared on a sheet pan, making clean up even easier. By butterflying the chicken, it cooks up faster than roasting it the traditional way.
- Flavor: This recipe creates a very juicy and flavorful chicken with lots of the crispy skin my whole family loves. The potatoes and roasted to perfection, the brussels sprouts are crispy and the onions caramelized.
Ingredients you need
- Whole roasting chicken: I like to buy these when they go on sale and keep them in the freezer until I am ready to cook them. Sometimes they can be round for as a little as 79¢/pound.
- Potatoes: You can use larger russet potatoes then peel and cut them into 1-inch pieces. Or you can use smaller red or yellow potatoes.
- Brussels sprouts: Larger sprouts will need to be cut in half or quartered. Smaller sprouts can be left whole. If you are not a fan of Brussels sprouts, substitute with mushrooms and bell peppers.
- Red onion: You an also use brown, yellow or sweet vidalia onions.
- Pantry staples: extra virgin olive oil, salt and pepper
Step-by-step directions
- Prep chicken. Remove giblets and neck from the cavity of the chicken. Discard or save for another use. Using a large sharp knife or kitchen shears, cut along one side of the backbone. Cut along the other side of the backbone and remove it completely. Spread chicken flat, cut side down, and press gently on the breast bone until you hear a crack.
- Season chicken. Rub both sides of the chicken with olive oil and season with salt and pepper. Lay chicken flat on one side of baking sheet, cut side down.
- Prep potatoes. In a bowl toss together the potatoes with olive oil and season potatoes with salt and pepper. Toss to coat evenly then transfer to baking sheet with the chicken, spreading potatoes to one layer. Roast at 425ºF for 20 minutes.
- Prep remaining vegetables. Peel and cut red onion into wedges approximately ½-inch thick. Place onions in a bowl with Brussels sprouts. Coat with oil and season with salt and pepper. For even roasting, the vegetables should be approximately the same size so cut larger sprouts in half, as needed.
- Roast vegetables. After chicken and potatoes have roasted for 20 minutes, add Brussels sprouts and onions to the pan and return to oven. Roast for an additional 25 minutes, or until the juices from chicken run clear and has an internal temperature of 165ºF.
Recipe tips and FAQs
I roast chicken on half the pan and the veggies on the other half. Spatchcocked chicken takes about 45 minutes to roast. Vegetables vary in roasting time.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!
I add the potatoes with the chicken to the pan to get a head start in the roasting. After 15-20 minutes, I add in the Brussels sprouts and red onions. Super easy, healthy, cheap and ready in under an hour. This meal cost only $4.97 in ingredients.
If you want more spatchcock poultry recipes, try my spatchcock chicken marinade, my spatchcocked chicken with mint and garlic or for thanksgiving try this spatchcocked (butterflied) turkey.
If you have an flavored salts in stock, you can also use that to season your chicken and vegetables.
You can also use this recipe for cut up chicken, just make sure it is bone-in chicken and reduce roasting time to 30 minutes.
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
To spatchcock a chicken, or any bird, means to remove the backbone and butterfly it. It is a simple technique that helps the chicken cook faster than it would if left whole and intact.
If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.
Sheet Pan Spatchcocked Chicken with Idaho® Potatoes and Vegetables
Ingredients
- 1 3 ½ lb whole roasting chicken
- 3 tablespoon extra virgin olive oil or vegetable oil divided
- 1 ½ teaspoon salt divided
- ¾ teaspoon black pepper divided
- 2 ½ lbs Idaho Potatoes peeled and cut into 1-inch pieces
- ½ lb Brussels sprouts
- 1 red onion
Instructions
- Preheat oven to 425ºF.
- Remove giblets and neck from the cavity of the chicken. Discard or save for another use.
- Using a large sharp knife, cut along one side of the backbone. Cut along the other side of the backbone and remove it completely. Spread chicken flat, cut side down, and press gently on the breast bone until you hear a crack.
- Rub both sides of the chicken with 1 tablespoon olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Lay chicken flat on one side of baking sheet, cut side down.
- In a bowl toss together the potatoes with 1 tablespoon olive oil and season potatoes with ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat evenly then transfer to baking sheet with the chicken, spreading potatoes to one layer.
- Roast for 20 minutes.
- Peel and cut red onion into wedges approximately ½-inch thick.
- Place onions in a bowl with Brussels sprouts. Coat with remaining 1 TBS olive oil and remaining salt and pepper. For even roasting, the vegetables should be approximately the same size so cut larger sprouts in half, as needed.
- After chicken and potatoes have roasted for 20 minutes, add Brussels sprouts and onions to the pan and return to oven.
- Roast for an additional 25 minutes, or until the juices from chicken run clear and has an internal temperature of 165ºF.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Disclosure: I was paid a stipend to develop a recipe cooking Idaho Potatoes. The opinions I expressed in this post are 100% all mine. If I didn’t like it, I wouldn’t blog about it.
Roasting brings out such great flavor!