Sheet Pan Spatchcocked Chicken with Idaho® Potatoes and Vegetables
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.
Servings 6 Servings
Calories 586kcal
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
You can modify the vegetables you want to roast to your personal liking. Just be sure that your vegetables are cut to the same size for even roasting. Some great options are mushrooms, bell peppers and zucchini.
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
Nutrition
Serving: 1g | Calories: 586kcal | Carbohydrates: 39g | Protein: 36g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 715mg | Potassium: 1274mg | Fiber: 4g | Sugar: 3g | Vitamin A: 517IU | Vitamin C: 47mg | Calcium: 64mg | Iron: 4mg
