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Robin Ward

Crispy Spatchcock Chicken & Potatoes Dinner

Easy spatchcock roast chicken with potatoes that soak up every drop—crispy skin, juicy meat, golden bites. Effortless home comfort at its best.
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Prep Time 10 minutes
Cook Time 50 minutes
Course: Dinner
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 3½-4½ lb. spatchcocked chicken, pre-salted
  • 2-3 Yukon Gold potatoes, thinly sliced, rinsed and dried (Roughly 1½ pounds)
  • about ½ cup ghee
  • kosher salt (Such as Diamond Crystal)

Equipment

  • 10 to 12-inch oven proof skillet or pan

Method
 

For the crispiest skin, pre-salt the chicken and refrigerate it uncovered overnight. If you're cooking it the same day, skip the fridge and let it rest at room temperature for one hour. Either way, always bring the chicken to room temperature before roasting—this helps it cook evenly and brown beautifully.
  1. Preheat the oven to 425°F and position a rack in the center for even heat circulation and consistent roasting.
  2. Shingle 4 or 5 layers of potatoes into an ovenproof skillet, seasoning each layer with salt and a light drizzle of melted ghee as you go.
  3. Place the seasoned, spatchcocked chicken atop the potatoes, breast side up. Drizzle with a bit more ghee and roast at 425℉ until done, about 50 minutes.
  4. Let rest 10 minutes before carving. Serve warm or at room temperature.