New This Month

Spatchcocked Chicken with Potatoes


Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures. Click here to learn how. Feel free to use a roasting pan or a large cast-iron or other heavy skillet.

  • Servings: 4

Photography: Jonny Valiant

Source: Everyday Food, May 2010


  • 1 spatchcocked chicken
  • Coarse salt and ground pepper
  • 4 thin lemon slices
  • 4 sprigs thyme
  • 1/2 pound new potatoes, quartered
  • 1 yellow onion, cut into 8 wedges
  • 2 teaspoons olive oil


  1. Preheat oven to 500 degrees. Season chicken with salt and ground pepper. Using your fingers, loosen skin from breast meat; tuck lemon slices and 2 springs thyme between skin and meat. Place chicken, breast side up, in a pan. In a bowl, toss potatoes, onion wedges, and 2 sprigs thyme with olive oil; season with salt and pepper. Add to pan.

  2. Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 30 minutes. Let rest 5 minutes before carving.

Reviews Add a comment

  • MsPiper
    12 JUL, 2013
    I used this recipe as an injection to marinade a whole chicken. I added cumin, and apple juice to it. It was my first spatchcocked chicken and it turned out sooo juicy and wonderful. I agree, I couldn't stop licking my fingers. Read more: