Sheet Pan Spatchcocked Chicken with Idaho® Potatoes and Vegetables
No sink full of dirty pans is needed for this easy meal. One sheet pan brimming with chicken and vegetables is all it takes to feed your family.
- 1 3½ pound whole roasting chicken
- 3 tablespoons extra virgin olive oil or vegetable oil, divided
- black pepper
- 2½ pounds Idaho® potatoes, peeled and cut into 1˝ pieces
- 1 red onion, cut into ½˝ wedges
- ½ pound Brussels sprouts
- Preheat oven to 425ºF.
- Remove giblets and neck from the cavity of the chicken. Using a large sharp knife, cut along one side of the backbone. Cut along the other side of the backbone and remove it completely.
- Spread chicken flat, cut side down, and press gently on the breast bone until you hear a crack.
- Rub both sides of the chicken with 1 tablespoon oil. Season both sides of chicken with salt and pepper. Lay chicken fat on one side of a baking sheet, cut side down.
- Place potato chunks in a bowl and coat with 1 tablespoon oil. Season potatoes with salt and pepper. Toss to coat evenly then transfer to baking sheet with the chicken, spreading potatoes to one layer. Roast for 20 minutes.
- Place red onion and Brussels sprouts in a bowl, cutting larger sprouts in half, as needed. For even roasting, the vegetables should be approximately the same size. Coat vegetables with 1 tablespoon oil and season with salt and pepper.
- After chicken and potatoes have roasted for 20 minutes, add Brussels sprouts and onions to the pan and return to the oven. Roast for an additional 25 minutes, or until the juices from the chicken run clear and has an internal temperature of 165ºF.
Note: Vary the vegetables. Instead of Brussels sprouts use mushrooms or bell peppers.