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spatchcocked chicken with gold potatoes

Spatchcocked Chicken with Gold Potatoes

Spatchcocked Chicken with Gold Potatoes


-1 whole chicken, spatchcocked

-1 lb gold potatoes, quartered

-2 tablespoons olive oil

-1 teaspoon salt

-1 teaspoon black pepper

-1 teaspoon garlic powder

-1 teaspoon dried thyme

-1 teaspoon dried rosemary


1. Preheat your oven to 375°F (190°C).

2. In a small bowl, mix together the salt, black pepper, garlic powder, dried thyme, and dried rosemary. This will be the seasoning for the chicken and potatoes.

3. Place the spatchcocked chicken on a baking sheet or roasting pan.

4. Rub the chicken with 1 tablespoon of olive oil, making sure to cover all sides.

5. Sprinkle the seasoning mixture over the chicken, using your hands to evenly coat it.

6. In a separate bowl, toss the quartered gold potatoes with 1 tablespoon of olive oil and the remaining seasoning mixture.

7. Place the potatoes around the chicken on the baking sheet or roasting pan.

8. Bake in the preheated oven for 45-50 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the potatoes are tender.

9. To ensure the chicken has crispy skin, turn the oven to broil for the last 5-7 minutes of cooking.

10. Once done, remove the chicken and potatoes from the oven and let it rest for 5-10 minutes before serving.

11. Optional: For added flavor, you can drizzle some extra olive oil over the chicken and potatoes before serving. Enjoy your delicious spatchcocked chicken with gold potatoes!

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