Spatchcock Chicken
Spatchcock Chicken
1 whole chicken, thawed and patted dry
2 Tbsp olive Oil
1 pound red/white B size potatoes, quartered
1-pound other fresh vegetables of your choice
1 Tbsp paprika
1 tsp each; salt, pepper, rosemary, thyme, garlic powder, onion powder
Prepare vegetables by washing and quartering the potatoes. Drizzle ½ olive oil in bottom of an oven safe tray or baking dish large enough to hold chicken. Place vegetables in pan. Drizzle remaining olive oil over top and set aside. To prepare chicken: Lie on cutting board breast side down and remove backbone by cutting up both sides of the bone and removing. Can save and boil or bake for broth. Flip chicken over with cut side down and with base of palm of hand, press down on breast bone to flatten. Mix seasonings and spread over both sides of the chicken. Place chicken with breast side up on top of the vegetables. Bake at 400 degrees F for 45-50 minutes or until a thermometer placed in thickest part of thigh reads 165 degrees. Let rest for 10 minutes before slicing.
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