Sheet Pan Roasted Chicken with Smashed Potatoes

I once saw a meme that said: “I had no idea that as an adult, the only question I would think of for the rest of my life is ‘what am I having for dinner?'” This has stuck with me because, like death and taxes, it’s true.

For the entirety of our lives, most of us will need to figure out some sort of dinner each and every night. Add a family to that and it becomes even more to think about. Personally, I enjoy cooking so it’s my creative release after a long day. Call me odd, but I like some of the monotonous tasks, such as cleaning and cutting vegetables. While most days, I’m quite happy to cook, I do run into those times where I cannot think of… anything!

For those days, I always keep a chicken in the freezer. Why? Well, a roasting chicken can save the day. Roasting an entire chicken is super easy and takes very little time.

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To make this even quicker and get dinner on the table sooner, I start by spatchcocking the chicken.

What is spatchcocking and why do we do it?

• Removes the backbone from the chicken.
• Freeze the backbone and use in a homemade stock.
• Flatten the chicken for even roasting.
• All meat roasts in the same amount of time without drying out.
• Allows potatoes to roast in the same amount of time

The best part of a spatchcocked chicken is the fact that when the chicken is flattened, the meat can all roast more evenly. Often when roasting in a traditional manner, the breast can end up being overcooked and dry.

To make this a sheet pan meal, I added baby potatoes. These are found by the other potatoes in the grocery store but are about a third the size of a full baking potato. This way, they cook in the time the chicken does.

When the chicken reaches the correct temperature, the meat needs to rest to reabsorb its juices. During the resting time, the potatoes are smashed for more roasted, crusty surface area, and the broccoli is added for a quick roast while the potatoes finish.

Altogether, this meal comes together in one hour. Meat and two sides on one pan, what could be better?! That is the perfect weeknight meal!

More Chicken Recipes

• Baked crispy chicken strips
• Homemade chicken noodle soup
• One pan chicken, chickpeas, and broccoli
• Korean-style chicken lettuce cups
• The best roast chicken
• Chicken pot pie
• Ramen chicken salad

Sheet Pan Roasted Chicken with Smashed Potatoes

By Kaleb

4.93 from 13 votes

Using one simple sheet pan, this combination of chicken, broccoli, and potatoes is perfect for dinner! One dish and the entire meal is made!

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Servings: 6 servings

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Ingredients

• ▢ 4-5 lb roasting chicken
• ▢ 3 tbsp unsalted butter
• ▢ 1 tbsp Dijon mustard
• ▢ 2 tsp fresh thyme leaves
• ▢ 2 tsp lemon zest
• ▢ 2 ½ tsp kosher salt separated
• ▢ 2 tsp freshly ground black pepper separated
• ▢ 2 cloves garlic grated
• ▢ 3 tbsp olive oil separated
• ▢ 1 ½ lb small yellow potatoes cut in half or 1 ½-inch pieces
• ▢ 3 cups broccoli florets
• ▢ ½ cup grated Parmesan cheese
• ▢ 1 recipe honey Dijon vinaigrette

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Instructions 

• Preheat oven to 425°F.
• In a small bowl, mix together the butter, Dijon mustard, thyme, lemon zest, garlic, 2 tsp salt, and ½ tsp black pepper. Set aside.
  3 tbsp unsalted butter, 1 tbsp Dijon mustard, 2 tsp fresh thyme leaves, 2 ½ tsp kosher salt, 2 tsp freshly ground black pepper, 2 cloves garlic, 2 tsp lemon zest
• Using a sharp knife or kitchen shears, remove the backbone from the chicken by cutting down both sides of the backbone. Flatten chicken, breaking the breastbone if necessary. Loosen the chicken skin from the meat, being careful not to rip it, by gently working fingers under the skin and separating it from the meat. Work the butter mixture under the skin, and spread it over the meat. Work the mixture over the leg and thigh meat as well.
  4-5 lb roasting chicken
• Place the chicken, skin side up, on a parchment-lined baking sheet. Drizzle the chicken and sheet pan with 1 tbsp olive oil. Add the potatoes, cut side down, around the chicken. Drizzle the potatoes with 1 tbsp olive oil and sprinkle with the remaining salt and black pepper. Roast in the preheated 425°F oven until the internal temperature of the chicken breast registers 160°F, the thigh 170°F, and the potatoes are easily pierced with a knife, 45-55 minutes. Remove the chicken from the baking sheet and set it aside to rest for 15 minutes, where the carry-over cooking will bring the breast to 165°F and the thigh to 175°F.
  2 ½ tsp kosher salt, 3 tbsp olive oil, 1 ½ lb small yellow potatoes, 2 tsp freshly ground black pepper
• Using the flat side of a water glass or measuring cup, press and smash the potatoes slightly. Add the broccoli with the potatoes and drizzle with the remaining 1 tbsp olive oil. Top with grated Parmesan cheese and return to oven until the broccoli is crisp-tender, 12-15 minutes.
  3 tbsp olive oil, 3 cups broccoli florets, ½ cup grated Parmesan cheese
• Cut the chicken to serve with potatoes and broccoli. Drizzle with the honey Dijon vinaigrette.
  1 recipe honey Dijon vinaigrette

Video

Nutrition

Serving: 1 servingCalories: 521 kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!