Spatchcock Chicken with Sweet Potatoes

About This Recipe

This easy sheet pan Spatchcock Chicken with Sweet Potatoes is the ultimate one-pan fall dinner. Juicy roasted chicken cooks evenly and quickly while caramelized sweet potatoes roast alongside for a complete meal in about an hour. Perfect for weeknights or meal prep, with minimal cleanup!

Ingredients

• 3 ½ pound whole chicken (spatchcocked (backbone removed))
• olive oil spray
• 1 ¼ teaspoon sweet paprika (divided)
• 1 ¼ teaspoons garlic powder
• 1 ½ teaspoons Kosher salt (divided)
• freshly ground black pepper (to taste)
• 3 medium sweet potatoes (8 ounces each, peeled)
• 3 large shallots (peeled and halved (or 1 small red onion, cut into wedges))
• 1 tablespoon extra virgin olive oil
• 4 sprigs fresh rosemary

Instructions

1. Preheat the oven to 400° F and line a rimmed baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. Remove the chicken from the oven and let rest for 10 minutes before carving and serving.