Sheet pan meals are one of my favs! This roasted spatchcock chicken comes together so quick and is seasoned with simples spices, it’s a great weeknight meal!
Ingredients
1 whole chicken
10 potatoes cut into quarters
5-6 shallots
Marinade:
¼ cup olive oil
1 ½ tsp paprika
1 ½ tsp garlic powder
1 ½ tsp salt
1 tsp pepper
Instructions
Preheat oven to 400° Mix marinade ingredients in a bowl and set aside Wash chicken, remove spine using kitchen shears Open breast bones and slice through the sternum to flatten and pop the breasts bones up so that it lays flat Place the chicken on a baking sheet and massage half of the marinade onto the chicken Toss the potatoes with the remaining marinade and spread around the chicken Spread shallots around the chicken Cover with foil and bake for 1 hour or until a meat thermometer reads 165° Remove foil and broil for 2-3 minutes or until the chicken is slightly crispy Enjoy!