One-Pan Spatchcock Chicken with Sweet Potatoes

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One-Pan Spatchcock Chicken with Sweet Potatoes

Looking for a wholesome, comforting dinner that’s easy to prepare yet packed with flavor? This One-Pan Spatchcock Chicken with Sweet Potatoes is the perfect solution. Juicy, golden-roasted chicken paired with tender, caramelized sweet potatoes makes a hearty meal that feels both rustic and refined — all cooked together on a single sheet pan for minimal cleanup.

This recipe is ideal for cozy fall evenings, family dinners, or even when entertaining guests. The spatchcocking method ensures the chicken roasts evenly and stays moist, with beautifully crisp skin that locks in all the flavors. Serve it straight from the oven with a simple salad or some roasted vegetables for a complete, satisfying meal.

Why You’ll Love This Recipe

  • All-in-one dinner: Chicken and vegetables roast together for a complete, flavorful meal.
  • Perfectly cooked chicken: The spatchcock technique helps the meat cook evenly and stay juicy.
  • Simple yet elegant: Impressive enough for guests, easy enough for weeknights.
  • Nutritious and balanced: High in protein, rich in fiber, and naturally gluten- and dairy-free.
  • Minimal cleanup: Everything roasts on one sheet pan — no fuss, no mess.

Ingredients You’ll Need

For the Chicken:

  • 1 whole chicken (about 3 ½ pounds), spatchcocked (backbone removed)
  • Olive oil spray or 1–2 tablespoons olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste

For the Vegetables:

  • 3 medium sweet potatoes (about 8 ounces each), peeled and cut into large wedges
  • 3 large shallots, peeled and halved (or 1 small red onion, cut into wedges)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 3–4 sprigs fresh rosemary

How to Spatchcock a Chicken

If you’ve never spatchcocked a chicken before, don’t worry — it’s much simpler than it sounds. You can also ask your butcher to do it for you.

  1. Remove and discard the giblets from the chicken cavity.
  2. Place the chicken breast-side down on a cutting board.
  3. Using sharp kitchen shears, cut along both sides of the backbone and remove it.
  4. Flip the chicken breast-side up, then press firmly on the breastbone until you hear it crack — this will help the chicken lay flat for even roasting.

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. Season the chicken:
    Place the spatchcocked chicken flat on the prepared pan. Spray or rub with olive oil, then season both sides with paprika, garlic powder, salt, and black pepper.
  3. Prepare the vegetables:
    In a large bowl, toss the sweet potato wedges and shallots with olive oil, paprika, garlic powder, salt, pepper, and fresh rosemary. Arrange the vegetables around the chicken on the sheet pan.
  4. Roast to perfection:
    Transfer to the oven and roast for 50–60 minutes, or until the internal temperature of the thickest part of the chicken thigh reaches 165°F (74°C). Flip the vegetables halfway through to ensure even browning.
  5. Rest before serving:
    Remove the pan from the oven and let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, keeping the meat tender and moist.

Serving Suggestions

Serve your golden, crispy chicken alongside the sweet, caramelized potatoes for a cozy and complete dinner. You can also add a simple side salad, like:

  • Fresh arugula salad with lemon vinaigrette
  • Roasted broccoli with garlic and olive oil
  • Autumn pear salad with mixed greens and toasted nuts

For a lighter meal, shred leftover chicken and serve it over a grain bowl or toss it into a salad.

Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Warm in the oven or air fryer at 350°F (175°C) until heated through, or enjoy cold in salads or sandwiches.
  • Freeze: The chicken can be frozen (meat only) for up to 3 months. Thaw overnight in the refrigerator before reheating.

Tips & Variations

  • Substitute sweet potatoes with butternut squash, Yukon Gold potatoes, or carrots.
  • Add smoked paprika or lemon zest for a deeper or brighter flavor profile.
  • Use thyme or oregano instead of rosemary for a different herbaceous note.
  • Always let the chicken rest before carving to lock in the juices.

Nutrition (Per Serving)

Serving: ¼ chicken with sweet potatoes
Calories: 506 kcal | Protein: 50 g | Carbohydrates: 21 g | Fat: 25 g | Fiber: 5.5 g

 

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