There’s nothing quite like the aroma and taste of spatchcock chicken roasted with rosemary and potatoes. Spatchcocking flattens the bird so it cooks evenly, producing tender, juicy meat and crisp, golden skin while the potatoes roast beneath and soak up all the savory juices.
Roasted chicken with potatoes is the quintessential comfort meal. Whether you prefer lemon, Italian, or herb-forward versions, the combination of a whole roasted bird and potatoes delivers warmth and satisfaction.
Spatchcocking is one of the best methods for roasting a whole chicken because it shortens cooking time and ensures even browning. Since the chicken cooks right on top of the potatoes, this recipe also minimizes dishes and makes for easy weeknight or small-holiday cooking.
This rosemary spatchcock chicken and potatoes also makes a great alternative to roasting a larger turkey when feeding fewer people. Pair it with simple sides like roasted Brussels sprouts and carrots, a green salad, or creamed spinach to round out the meal.
Recipe Ingredients
Below are the key ingredients and a few helpful notes to guide your success with this recipe.
- Chicken. Choose a good-quality whole young chicken. If possible, buy from a local butcher to avoid chickens that have been overly processed. Pat the chicken dry before seasoning.
- Potatoes. Yukon Golds are used here because they hold their shape and have a creamy texture, but any roasting potato will work.
- Herbs and aromatics. Fresh rosemary and parsley combine with dried oregano, garlic, and onion for a fragrant herb oil. If you substitute dried rosemary, use less because dried herbs are more concentrated.
See the recipe card for complete ingredient measurements and detailed quantities.
How to make it
Follow these clear steps for a perfectly roasted spatchcock chicken and crisp potatoes.
- Slice 2 pounds of Yukon Gold potatoes into very thin 1/8-inch rounds. Mince 1/4 cup flat-leaf parsley, mince 6 cloves garlic, dice 1 medium onion, chop 2 tablespoons fresh rosemary, and grate 1/2 cup Pecorino Romano.
- Place the whole chicken breast-side down on a cutting board and pat it thoroughly dry. Using kitchen shears, cut along both sides of the backbone from tail to neck to remove it. Trim any excess skin if needed. Reserve the backbone for stock if desired.
- Flip the chicken over and press down on the breastbone with both hands until the bird lies flat and you hear a couple of cracks. Flattening the bird promotes even cooking.
- Preheat the oven to 425°F and position the rack in the middle. Give the chicken one more dry-off and season both sides with about 2 teaspoons kosher salt and 1 teaspoon black pepper total.
- In a large bowl combine the onion, garlic, rosemary, parsley, oregano, grated cheese, and 3/4 cup olive oil. Toss the potatoes in half of this herb oil on a large baking sheet, seasoning lightly with salt and pepper.
- Place the spatchcocked chicken breast-side up on top of the potatoes. Pour the remaining herb oil over the chicken and use your hands to rub the mixture well above and below the skin.
- Roast the chicken for 50 to 70 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 158–160°F. If you like extra-crispy skin, finish under the broiler for a few minutes, watching carefully to prevent burning.
- Transfer the chicken to a platter and sprinkle with about 1 teaspoon kosher salt. Tent lightly with foil and let rest 10–15 minutes so the meat reabsorbs its juices. While the chicken rests, flip the potatoes in the pan and roast at 450°F for 5–10 minutes or broil briefly to crisp them. Serve the chicken and potatoes together on a platter and enjoy.
Top tips
- Dry the chicken thoroughly. Removing surface moisture helps the skin brown and prevents steaming.
- Don’t skimp on olive oil. The generous oil in the herb mixture keeps the meat juicy and infuses the potatoes with flavor.
- Broil for crispiness. If you broil, do it when the chicken is nearly cooked to avoid over-drying the meat—just a few minutes is enough.
More recipes you’ll love
If you enjoy this spatchcock chicken, try other roasted chicken recipes for different flavor profiles and techniques.
- Chicken Provencal
- Garlic Butter Roasted Chicken
- Peruvian Chicken with Green Sauce
- Broiled Lemon Chicken
If you tried this Spatchcock Rosemary Chicken and Potatoes recipe, please leave a rating and comment to let us know how it turned out.
If you prefer video instruction, many recipe authors publish full cooking demonstrations on their own channels and pages for visual guidance.
Spatchcock Rosemary Chicken and Potatoes
Ingredients
- 1 whole young chicken
- 1 tablespoon kosher salt divided
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- 1/4 cup minced flat-leaf parsley
- 6 cloves garlic minced
- 1 medium onion diced
- 2 tablespoons chopped rosemary leaves
- 2 pounds (908g) Yukon Gold potatoes thinly sliced into 1/8″ discs
- 1/2 cup grated Pecorino Romano cheese
- 3/4 cup olive oil plus more if needed
Instructions
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Place the chicken breast-side down on a large cutting board and pat it very dry with paper towels.
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Using kitchen shears, cut along both sides of the backbone from tail to neck and remove it. Save the backbone for stock if you like.
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Flip the chicken and press the breastbone down until the bird lies flat for even cooking.
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Preheat the oven to 425°F and set the rack to the middle position.
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Combine onion, garlic, rosemary, parsley, oregano, grated cheese, and olive oil in a bowl and mix well.
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Spread the potatoes on a large baking sheet, toss with half the herb oil, and season with salt and pepper.
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Dry the chicken again and season with kosher salt and black pepper. Place it breast-side up on the potatoes and coat with the remaining herb oil, rubbing it under and over the skin.
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Roast for 50–70 minutes until the thickest part of the breast reaches about 158–160°F. Broil briefly if you want more color, watching closely.
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Remove the chicken, sprinkle with additional kosher salt, and tent with foil for 10–15 minutes. Flip and crisp the potatoes in the oven for 5–10 minutes if desired.
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Carve and serve the chicken with the roasted potatoes. Enjoy!
Notes
- Dry the chicken thoroughly to encourage browning rather than steaming.
- The generous amount of olive oil keeps the chicken moist and enhances flavor—don’t be afraid to use it.
- Broil for a few minutes at the end if you want extra-crispy skin, but only when the chicken is nearly done to avoid drying it out.
- Sprinkle a little extra kosher salt right after the chicken comes out of the oven to boost flavor and help it absorb seasoning.
- Let the chicken rest 10–15 minutes to reabsorb pan juices before carving.
- Store leftovers in the refrigerator for up to three days and reheat gently.
Nutrition
Nutrition information is an approximation and should be used as a guide.