Sunday Supper is done with this incredibly flavorful Sheet Pan Spatchcock Chicken and Potatoes. Bright lemony flavor, with fresh herbs and mustard make this dish sing. Serve it up with Buttery Dinner Rolls.
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I’ve loved making sheet pan dinners, ever since I made this Halibut with Corn and Sausage. It’s so convenient to cook an entire dinner on one pan.
Now that it’s fall, and we are all turning our ovens back on, this sheet pan chicken and potatoes is a wonderful way to have everything ready to serve at the same time. You don’t have to worry about oven space either, as everything is in the same pan. Plus, the chicken is spatchcocked so that it cooks evenly and the breast meat does not get too dry.
This recipe for sheet pan chicken with roasted potatoes makes an easy and hearty dinner for four. Add a nutritious green salad or sautéed carrots, and you have a complete meal.
What does it mean to spatchcock a chicken?
Spatchcocking involves opening up a chicken and laying it flat while you roast it or grill it, which results in quicker and more even cooking.
To spatchcock a chicken, you cut out the backbone out of the chicken with poultry shears, cutting along both sides, and then press down on the breastbone with the palm of your hand until the chicken lays flat.
You can actually spatchcock a smaller Thanksgiving turkey too.
🧂 Ingredients
- large onions
- large russet potatoes
- Fresh rosemary
- Fresh thyme
- whole chicken
- whole-grain Dijon mustard
- olive oil
- salt and black pepper
- salted butter
🔪Instructions
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- First, peel and cut the onions and potatoes into 2-inch chunks.
- After that, toss the onions and potatoes in a large bowl in a mixture of lemon juice, olive oil, Dijon mustard, fresh rosemary and thyme, and salt and pepper.
- Prepare the sheet pan by buttering it and then add salt and pepper right to the buttered tray.
- Spread the potatoes and onions over the sheet pan and top with the spatchcocked chicken.
- Next, roast the chicken and potatoes for about 40 minutes at 400-degrees F, until the thigh reaches 165-degrees F.
- Remove the chicken and potatoes from the oven and tent using
alum inum foil for about 10 minutes. - Finally, cut the chicken into pieces and serve with the onions and potatoes.
Equipment
EquipmentBe sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier! Thanks so much for being a part of Juggling Act Mama ❤
- Sheet Pan - also known as a baking sheet or half sheet pan. It is a 13-inch by 18-inch pan with a 1-inch rim. It is just about the most useful and versatile pan in my kitchen.
- Cutting Board
- Santoku Knife
- Large Mixing Bowl
- Kitchen Shears - you will need a good pair of kitchen shears to cut the chicken to remove the backbone.
⭐ Tips
Chicken should always be cooked to an internal temperature of 165-degrees F according to FoodSafety.gov.
Save the chicken backbone for making homemade chicken stock.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this recipe.
Sheet pan cooking is the easiest one-pan cooking method! It's a versatile way to cook your favorite proteins and veggies on one large pan in the oven.
No. While often used interchangeably a cookie sheet often does not have an edge. A sheet pan has a rolled-edge side to hold in liquids. A sheet pan is used to make sheet cake in commercial bakeries and is also sometimes called a rimmed baking sheet.
Since you're going to be piling on the meat and veggies, I don't recommend foil. You need something sturdy to move from oven to counter or stovetop.
Yes! Butterfly and spatchcock chicken are the same things.
Honey mustard will work instead of Dijon if you prefer.
📖 Variations
You can vary the lemon olive oil mixture by changing the herbs to parsley and dill. You could also add some paprika or a barbecue rub.
If you'd like a darker skin on the chicken, you could also briefly broil it when it is close to being done. Of course, watch it very closely.
Another variation you might like is to swap out the russet potatoes with sweet potatoes.
🍴 Serving Suggestions
I like to serve this dish with Garlic Green Beans or sometimes this fancy Pan Sautéed Asparagus for holidays. Oven Roasted Broccoli is another great side dish.
⏲️ Storage
Store any leftover spatchcock chicken and potatoes in an airtight container in the refrigerator for 5-6 days.
Leftover chicken can be eaten cold, reheated in the microwave, or reheated in the oven or toaster oven. The potatoes and onions are best reheated in the oven or toaster oven to maintain (and even increase) their crispiness.
😋 Similar Recipes
Next time, try one of these delicious and easy sheet pan meals:
- Sheet Pan Chicken Fajitas - Taco Tuesday dinner made easy.
- Caprese Chicken Sheet Pan Dinner - fresh, delicious, and easy to make.
- Mediterranean Chicken Thighs Sheet Pan Dinner - enjoy all of the flavors of the Mediterranean in just one pan.
📋 Sheet Pan Spatchcock Chicken Recipe
You definitely need to try this recipe for roasted spatchcock chicken and potatoes - it's the perfect Sunday supper meal!
Not ready to make it yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Recipe
Sheet Pan Spatchcock Chicken with Roasted Potatoes
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Equipment
- Kitchen Shears
Ingredients
- 2 yellow or brown onions, cut into 2 inch chunks
- 2 pounds russet potatoes, peeled and cut into 2-inch
chunks - Juice from one lemon
- ¼ cup whole grain Dijon mustard
- ¾ cup olive oil
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- Salt and freshly ground black pepper
- 1 4 pound whole chicken, spatchcocked
- 3 tablespoons butter, softened
Instructions
- Heat the oven to 425 degrees F.
- After that, you toss the onions and potatoes in a large bowl in a mixture of lemon juice, olive oil, Dijon mustard, fresh rosemary and thyme, and salt and pepper.
- Spread them out over a sheet pan, leaving room in the middle of the pan the pan.
- Place the spatchcocked in the middle of the pan and rub it with the butter and sprinkle with salt and pepper.
- Roast the chicken and potatoes for about 40 minutes, until the chicken reaches 165 degrees F.
- Remove the pan from the oven and tent the chicken for 10 minutes.
- Cut the chicken into pieces and serve with the potatoes.
Notes
Nutrition
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We'll never share your email or send you spam.About the Author: Karen Kerr has been posting delicious recipes on her website, Karen’s Kitchen Stories for over 7 years. She lives in Southern California, where she has maintained a sourdough starter for over 10 years. Her favorite pastime is baking artisan bread.
Leah says
This looks so yummy - easy too.
Thanks for sharing!