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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.
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
Have I Convinced You to Make This Recipe?
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Sheet Pan Roasted Chicken with Smashed Potatoes
Ingredients
- 4-5 lbs 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 lbs 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
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 lbs 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 lbs 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I am certainly going to try the Roasted chicken with the smashed potatoes and broccoli. I am sure this will be delicious. I have made several of your recipes and they are always delicious.
It’s in the oven now, and I have to say it smells and looks amazing…15 mins to wait, then smashing and adding the broccoli. I CAN’T WAIT TO TASTE THIS!!
The potatoes and broccoli are seasoned perfectly, but I was disappointed in the under the skin concoction. I added more seasoning than called for and still got no real flavor from it. The chicken itself was amazingly moist though. I would make again with adjustments to that mixture. As always, THANK YOU for sharing!
Loved this recipe. So easy, so delicious. Thanks for sharing!
I made this sheet pan dish. But mine was filled with chicken juices, so the potatoes were not crispy. Did you pour off the juices before photographing the final product?
Love Love Love how easy your directions & video are to follow! This recipe is the best roasted chicken I have ever made. My husband loved it plus the smashed potatoes were a real hit with him as well. I’m trying the Beef Bourguignon next! I appreciate your video’s and recipes.
Love Love Love how easy your directions & video are to follow! This recipe is the bes roasted chicken I have ever made. My husband loved it plus the smashed potatoes were a real hit with him as well. I’m trying the Beef Bourguignon next! I appreciate your video’s and recipes.
Wonderful!
Family says thumbs up!
Loved your easy directions!! Really enjoy your easy style! Trying this recipe tonight!! Let you know….
Thank you for a good looking recipe. I deal with the kitchen unprofessionally, but with a lot of passion – now I have more time for it, because I am already retired. Similarly, I make a roast from the pork neck – just stuff it with garlic inside – put it on the onion and cover it with potatoes – all covered. Thank you for the inspiration! I’ll prepare your dish for the next occasion when we have guests: for the two of us it would be a dish for a week!
I’ll try this but use bone in chicken breasts!!!