Ingredients
Scale
- 1 (4 lb) whole chicken
- 1/4 cup olive oil, avocado oil, canola, or vegetable oil
- 1 tbsp brown sugar
- 1 tbsp coarse kosher salt
- 1/2 tsp black pepper
- 1 1/2 tsp sweet or smoked paprika
- 1 1/2 tsp ground mustard
- 1 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried oregano
- 1 1/2 tsp dried thyme
- 1/2 tsp chipotle chili powder (or another chili powder)
- 2 tbsp butter, softened
- 2 tsp seasoning mix from above
- 2–3 lbs small potatoes (or a mix of root vegetables like carrots)
- 2 tbsp olive oil
- 2–3 tsp coarse kosher salt, to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
Instructions
- Preheat the oven to 425°F.
- Softened butter combined with a seasoning mix.
- Spatchcock the chicken by removing the backbone and flattening it.
- Separate the skin and apply seasoned butter underneath.
- Coat the chicken in a wet rub.
- Prepare potatoes and mix with oil and seasoning.
- Spread potatoes around the chicken on a baking sheet.
- Roast for 40-50 minutes until internal temperature reaches 165°F.
- Let the chicken rest for 10 minutes before carving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the chicken is completely thawed for even cooking.
Check doneness using a meat thermometer at the thickest part of the breast.
Allow chicken to rest post-cooking for better juice distribution.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 340
- Sugar: 1
- Sodium: 500
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 25
- Cholesterol: 95