Spatchcocked (Butterflied) Roast Chicken with Potatoes

Close up of whole roast spatchcock chicken with baby potatoes and herbs in a cast iron skillet.

4.82 from 11 votes

Spatchcocked (Butterflied) Roast Chicken with Potatoes

Perfectly cooked, tender, juicy garlic herb butterflied roast chicken with potatoes is the perfect one pan meal to feed the whole family.

Prep Time15

Cook Time45

Resting Time15

Total Time1 15

Course: Mains

Cuisine: American

Servings: people

Calories: 624kcal

Author: Jessica Lawson

Equipment

Ingredients

1 whole chicken 3-4 pound broiler or fryer
1.5 pounds baby potatoes yellow creamer
4 cloves garlic
1 tablespoon fresh thyme
1 tablespoon fresh oregano
¼ cup fresh parsley
6 tablespoons butter
2 tablespoons olive oil
salt and pepper to taste

Instructions

Preheat oven to 425 degrees.
Thoroughly pat whole chicken dry with paper towels. Spatchcock (remove the backbone) the chicken using sharp kitchen shears. Season butterflied chicken with salt and pepper to taste.
In the bowl of a food processor add softened butter, 1 tablespoon of olive oil, fresh garlic cloves and herbs. Process until everything is well incorporated.
Spread garlic herb butter mixture all over the chicken. Gently separate the skin from the meat and stuff some of the butter mixture under the skin.
Add the baby potatoes to the roasting pan, drizzle with remaining olive oil and toss to coat.
Move potatoes to the perimeter of the pan and place buttered chicken, breast side up, in the middle of the pan.
Roast chicken and potatoes for 40-50 minutes or until the temperature reads 165 degrees on a meat thermometer inserted into the thickest part of the breast.
Remove chicken from the pan and transfer to a cutting board to rest. Tent with foil and let rest for 15-20 minutes before serving. While the chicken is resting, you can put the potatoes back into the oven to keep them piping hot and make the skins even crispier.

Video

Notes

If you choose to add lemons to your roast chicken, use a ceramic or glass roasting pan. I find that lemons impart a slight metallic flavor to the food when cooking with cast iron or metal.

Chicken should be cooked to an internal temperature of 165 degrees f. For best results use a meat thermometer to determine doneness. (See recipe tips)

Nutrition