Description
Crispy whole chicken with delicious vegetables all roasted up to a perfect, flavorful brown. How do you make a whole chicken on a sheetpan? With the trendy spatchcock method! Butterfly a whole chicken, set up the sheetpan, stick it in the oven and an hour later, come back to perfect deliciousness and a smell that will have your whole family gathering for dinner! Click related link to watch the video.
Ingredients
- ¾ cups Oil, Divided
- 1 whole Onion, Sliced
- 1 whole (3 To 4 Lb. Size) Broiler Chicken
- ½ teaspoons Onion Powder
- ¼ teaspoons Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Mustard Powder
- 4 whole Potatoes, Peeled And Cut Into 1-inch Pieces
- 2 whole Red Bell Peppers, Veins And Seeds Removed, Cut Into 1-inch Pieces
- 1 teaspoon Kosher Salt
- ½ teaspoons Black Pepper
- 1 teaspoon Paprika
- Kosher Salt And Black Pepper
Preparation
Preheat oven to 375ºF. Prepare a sheetpan with parchment paper.
Drizzle 1/4 cup oil over the parchment. Place onion slices toward the center of the sheetpan. You can put smaller rings loosely inside larger ones.
Spatchcock the chicken. For this, you will need sharp meat shears (found inside most knife block sets). Place chicken directly in front of you with its back up. The back is the side the drumsticks point away from. If drumsticks are in the air, flip the chicken over. Make sure the legs are toward you, the neck facing away. With your fingers, find the spine by placing a thumb inside the whole. Pinch the spine to steady it while you shear along the side of it. You will hear the ribs cracking and snapping as you go. Cut all the way from one whole to the other. The chicken will now open up a little.
Continue to hold on to the spine and shear the other side. Discard the spine (or save for making stock). Take a paper towel and pat out any juices from the inside of the chicken.
Generously salt and pepper the inside of the chicken. Lift chicken and lay it over the onions on sheetpan. The legs should turn outward. Salt and pepper the skin of the chicken. Tuck any onions that you can see back under the chicken. Exposed onions will burn.
Sprinkle onion powder, garlic powder, paprika, and mustard powder evenly over the chicken. Drizzle with 1/4 cup oil. Rub oil and spice mixture into the skin. Thoroughly wash and sanitize cooking area and hands.
In a large bowl, add pieces of potato and red pepper. Toss. Then add remaining 1/4 cup oil, kosher salt, black pepper and paprika. Toss to evenly coat. Spread potato mixture around open areas of the sheetpan in a single layer.
Put sheetpan in the oven and roast at 375ºF for 1 hour (until internal temperature of meat reaches 165ºF). Allow chicken to rest outside of the oven for 5 minutes while you plate the potatoes.
After 5 minutes, move chicken and begin carving. This allows the juices to return to the meat for a more moist chicken. Serve onions either mixed in with the potatoes, or as a topping to the chicken.
You can freeze or refrigerate leftovers. In order to keep the chicken from drying out, include some of the juices from the pan when packing up the chicken.
