This recipe for sheet pan chicken with roasted potatoes makes an easy and hearty dinner for four.

Prep Time 20

Cook Time 40

Total Time 1

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Sunday Supper is done with this incredibly flavorful Sheet Pan Spatchcock Chicken and Potatoes. Bright lemony flavor, with fresh herbs and mustard, makes this dish sing. Serve it up with Buttery Dinner Rolls.

Sheet pan chicken with roasted potatoes in bowls. — *Sheet pan chicken with roasted potatoes is such a great family meal!*

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.

Sheet pan chicken cut up in a serving bowl.

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.

Spatchcocked chicken on a serving platter with roasted potatoes

Ingredients

large onions
large russet potatoes
Fresh rosemary
Fresh thyme
whole chicken
whole-grain Dijon mustard
olive oil
salt and black pepper
salted butter

Ang’s Recipe Tips

Chicken should always be cooked to an internal temperature of 165°F according to FoodSafety.gov.

Save the chicken backbone for making homemade chicken stock.

Serving Suggestions

I like to serve this dish with Garlic Green Beans or sometimes this fancy Pan Sautéed Asparagus for holidays. Oven Roasted Broccoli and Cinnamon Butternut Squash are some great side dish options!

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:

Oven 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.
Easy Sheet Pan Dinners – a round up full of easy sheet pan meals your family will love.
Oven Roasted Turkey Breast – when you want turkey but without all the fuss, this is the perfect recipe!

Sheet pan chicken pieces in a bowl with a bowl of roasted potatoes.

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!

Sheet Pan Spatchcock Chicken with Roasted Potatoes

This recipe for sheet pan chicken with roasted potatoes makes an easy and hearty dinner for four.

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5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: Sheet Pan Spatchcock Chicken

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 368kcal

Author: Ang Paris

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Ingredients

2 yellow cut into 2 inch chunks
2 pounds russet potatoes peeled and cut into 2-inch chunks
Juice from one lemon
1/4 cup whole grain Dijon mustard
3/4 cup olive oil
1 teaspoon fresh rosemary finely chopped
1 tablespoon fresh thyme finely chopped
salt
freshly ground black pepper
1 4 pound whole chicken
3 tablespoons butter softened

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Instructions

To spatchcock the chicken, you cut out the backbone 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 lies flat.
1 4 pound whole chicken
Heat the oven to 425°F.
in a large bowl, combine the seasonings.
Juice from one lemon, 1/4 cup whole grain Dijon mustard , 3/4 cup olive oil, 1 teaspoon fresh rosemary, 1 tablespoon fresh thyme, salt
Toss the onions and potatoes in the seasoning mixture.
2 yellow , 2 pounds russet potatoes
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.
3 tablespoons butter
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.

Equipment

Notes

Frequently Asked Questions

Here are some questions (and answers!) readers often ask about this recipe.

What is sheet pan cooking?

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.

Is a cookie sheet the same as a sheet pan?

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.

Can I use aluminum foil instead of a 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 the oven to the counter or the stovetop.

Is butterfly chicken the same as spatchcock?

Yes! Butterfly and spatchcock chicken are the same thing.

What can I substitute for Dijon mustard?

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.

Nutrition

Please Note: I am not a registered dietitian. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!

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.