Description
There is absolutely nothing better than a perfectly roasted chicken. Wouldn’t you agree? Perfect juicy meat and crunchy skin… Thanks to my father and his visit this past weekend, I have learned a new method for roasting a hen — spatchcocking!
Ingredients
- 1 serving cooking spray (Optional)
- 2 sweet potatoes, sliced very thinly
- 2 Yukon Gold potatoes, sliced
- 1 large onion, sliced
- 1 (2 to 3 pound) roasting chicken
- 2 tablespoons olive oil, or to taste
- 1 pinch salt and ground black pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray.
- Layer sweet potatoes
- potatoes
- and onion slices in the bottom of the broiler pan.
- Place chicken
- breast side down
- on a work surface. Cut along both sides of the backbone with kitchen shears from top to bottom; remove backbone. Flip chicken and splay it open. Press firmly onto breasts with your hands to break the breast-bone.
- Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top.
- Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh
- near the bone
- reads 165 degrees F (74 degrees C)
- about 1 hour.
- Let cool before slicing
- about 10 minutes. Serve with potato and onion mixture.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 40 mins
Servings: 6