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Crispy Roasted Chicken with Potatoes

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
100 min
SERVINGS
6 servings
Dinner
Crispy Roasted Chicken with Potatoes
Ingredients
  • 1 serving cooking spray
  • 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
1
Preheat your oven to 400 degrees Fahrenheit, or 200 degrees Celsius. To prevent food from sticking, lightly coat the bottom pan and drip tray of a broiler pan with cooking spray.
2
Next, arrange sliced sweet potatoes, potatoes, and onions in the prepared bottom pan. Position the drip tray on top of the vegetables.
3
Prepare your chicken by placing it on a work surface with the breast side facing downwards. Using kitchen shears, carefully cut along both sides of the backbone from top to bottom and remove it. Flip the chicken over and gently stretch it open by pressing down on the breast with your hands to break the breastbone.
4
Anoint the chicken with olive oil and sprinkle salt and pepper over it. Place the chicken on top of the drip tray in the broiler pan.
5
Roast the chicken and vegetables together in the preheated oven until the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reaches 165 degrees Fahrenheit, or 74 degrees Celsius. This should take approximately one hour.
6
Allow the chicken and vegetables to cool for about 10 minutes before slicing and serving with the prepared potato and onion mixture.