Crisp Skin High Roast Butterflied Chicken with Potatoes
Elevate your weeknight dinner game with this impressive yet approachable Crisp Skin High Roast Butterflied Chicken with Potatoes. Featuring a butterflied whole chicken roasted to golden perfection at high heat, this recipe promises irresistibly crisp skin and juicy, flavorful meat in under an hour. The chicken rests atop a bed of tender, herb-infused Yukon Gold or russet potatoes, soaking up savory drippings for a side dish brimming with rich, roasted flavors. Seasoned with a zesty blend of garlic, paprika, and lemon, and accented by fresh rosemary and thyme, this one-pan wonder is as stunning as it is delicious. Perfect for family dinners or casual entertaining, this crowd-pleasing dish proves that simple techniques and fresh ingredients can deliver restaurant-quality results right at home.
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Ingredients
- 1 about 4-5 pounds Whole chicken
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 Lemon
- 2 pounds Russet or Yukon Gold potatoes
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
Directions
Step 1
Preheat your oven to 450°F (232°C) and position a rack in the middle of the oven.
Step 2
To prepare the chicken, place it breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press firmly on the breastbone to flatten it. Pat the chicken dry with paper towels.
Step 3
Rub the chicken evenly with 2 tablespoons of olive oil, ensuring the skin is coated for crispiness. Season generously with 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Zest the lemon and sprinkle the zest over the chicken. Set aside.
Step 4
Cut the potatoes into 1-inch chunks and transfer them to a large bowl. Toss the potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and any additional desired seasoning. Spread the potatoes evenly onto a rimmed sheet pan.
Step 5
Nestle the rosemary and thyme sprigs amongst the potatoes. Slice the zested lemon into wedges and add to the pan for added aroma and flavor.
Step 6
Place a wire rack over the potatoes and lay the butterflied chicken on top, breast side up. Ensure the chicken is evenly spread for even roasting.
Step 7
Transfer the sheet pan to the oven and roast for approximately 50 minutes, or until the thickest part of the thigh registers 165°F (74°C) on a meat thermometer.
Step 8
Remove the chicken from the oven and let it rest on the rack for 10 minutes before carving. During this time, toss the potatoes to coat them in the chicken drippings for added flavor, then return them to the oven for 5-10 minutes to crisp up, if desired.
Step 9
Carve the chicken and serve with the golden roasted potatoes. Garnish with any additional fresh herbs, if desired.
Nutrition Facts
| Serving size | (2845.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1364.5 |
| Total Fat 58.4g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 136.1mg | 0% |
| Sodium 4928.4mg | 0% |
| Total Carbohydrate 168.8g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 8.1g | |
| Protein 54.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 177.2mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 3858.3mg | 0% |
Source of Calories