Spatchcock Roasted Chicken and Potatoes

Name: Spatchcock Roasted Chicken and Potatoes
Prep time: 15 min
Cook time: 1 h 58 min
Total time: 2 h 13 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (4 lb) whole chicken; 1.5 lbs baby potatoes; 2 tbsp olive oil; 2 tbsp rotisserie chicken seasoning; 1 tbsp lemon pepper seasoning

This one-pan spatchcock roasted chicken delivers restaurant-quality results with perfectly crispy skin and juicy meat roasted alongside baby potatoes until golden and tender.

🌍American 🏷️Roasted chicken 🏷️Spatchcock chicken 🏷️Rotisserie chicken 🏷️One-pan meal Chicken and potatoes

🏷️

🏷️Comfort food

-0:00

jackiehartlaubonTikTok

Total

2h 13m

Servings

4

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1 (4 lb) whole chicken
1.5 lbs baby potatoes
2 tbsp olive oil
2 tbsp rotisserie chicken seasoning
1 tbsp lemon pepper seasoning

5 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
On a parchment-lined baking sheet, place your whole chicken. Using kitchen shears, cut along both sides of the backbone to remove it. This is called spatchcocking.
3
Flip the chicken over and press down firmly on the breastbone to flatten it. Arrange the baby potatoes around the chicken.
4
Pat the chicken completely dry on all sides with paper towels.
5
Drizzle the chicken and potatoes with olive oil. Season both sides of the chicken and the potatoes generously with rotisserie chicken seasoning and lemon pepper seasoning. Pat the seasonings into the chicken skin.
6
Cover the baking sheet tightly with aluminum foil.
7
Roast for 1 hour and 30 minutes.
8
Remove the baking sheet from the oven and carefully remove the foil. You can gently smash some of the potatoes with the bottom of a glass at this point.
9
Return the pan to the oven and roast uncovered for another 25 minutes.
10
Turn the oven to broil and cook for 2-3 minutes, watching carefully, until the skin is golden brown and crispy.
11
Let the chicken rest for a few minutes before carving and serving.

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Tips & Notes

Pro tips

Pat the spatchcocked chicken completely dry before seasoning—moisture prevents skin from crisping. Let it air-dry uncovered in the fridge for 1-2 hours if possible.
Toss potatoes with oil and seasoning separately before roasting so they caramelize evenly without competing for space around the chicken.
Start checking the chicken's internal temperature at 35 minutes; oven temperatures vary, and a 4 lb spatchcocked bird typically finishes in 40-45 minutes.
Let the roasted chicken rest for 5-10 minutes before cutting—this keeps the meat juicy and makes carving easier.

Substitutions

Rotisserie chicken seasoning → Italian seasoning (1 tbsp) + garlic powder (1 tsp) + paprika (1 tsp)
Baby potatoes → fingerling potatoes or waxy red potatoes (same size, similar cook time)
Lemon pepper seasoning → black pepper (1 tbsp) + lemon zest (1 tbsp) + salt (1 tsp)
Olive oil → avocado oil or melted butter (same amount)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes until warmed through, or eat cold.

Common Questions

What does spatchcock mean and why do it?

Spatchcocking means removing the backbone and flattening the chicken so it cooks evenly and faster, with more skin surface area for crispiness.

How do you know when the chicken is done?

The internal temperature should reach 165°F at the thickest part of the thigh. The skin should be golden brown and crispy.

Can you prep this ahead of time?

Yes. Spatchcock and season the chicken up to 24 hours in advance, then refrigerate uncovered or loosely covered to help the skin dry out for extra crispiness.