This Roasted Spatchcock Chicken with Potatoes & Cabbage cooks up in one skillet for an easy delicious dinner that’s perfect for the holidays but simple enough for any night of the week.
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Why you’ll love it
This chicken roasts right alongside some cabbage and potatoes, all in one skillet.
Think minimal cleanup.
As an added bonus, the juices from the roasted chicken drip right down into those veggies, meaning that they’re super flavorful.
Plus, we’re seasoning up the chicken and the veggies is the simplest way possible. The same seasoning mixture is not only rubbed over the chicken, but it’s also tossed with the veggies. Super simple and extremely delicious.
What is a spatchcocked chicken?
A spatchcocked chicken, also known as a butterflied chicken, is a chicken that has had its backbone removed and is flattened. This process results in a quicker cooking time. It also allows you to rub the delicious seasoning mixture all over the exterior of the chicken, so that it’s super flavorful.
How do you spatchcock a chicken?
Spatchcocking a chicken is not as difficult as it may sound. All you need is a sharp pair of kitchen scissors. Position the chicken so that its backbone is facing up and then, using your shears, cut along each side of the backbone from the tail to the neck. Remove the backbone (be sure to reserve it for making bone broth) and flatten out the chicken by splaying it out.
- Here’s a great resource for learning how to spatchcock a chicken.
- You can also ask your butcher to spatchcock your chicken for you.
Ingredients needed
- Whole Chicken – Look for a chicken that is around 4-6 pounds.
- Green Cabbage – You can also make this with a red cabbage.
- Yukon Gold Potatoes – You can also use russet potatoes or small baby potatoes.
- Onion
- Olive Oil
- Spices – Paprika, salt, pepper, poultry seasoning, onion powder, garlic powder and chili powder, bay leaves.
How to make it
- Preheat your oven to 425 degrees F.
- Combine olive oil with spices in small bowl and mix well. Rub half of this mixture on the chicken.
- Toss the cabbage, potatoes and onion with the remaining spice mixture and bay leaves. Arrange in a large skillet or on a rimmed baking sheet.
- Place chicken on top of the vegetables, breast side up.
- Roast for 45-60 minutes (see more below), or until the temperature of the breast meat registers at 165 degrees.
- Transfer the chicken to a cutting board and let rest for 10 minutes. Gently toss the potatoes & cabbage and return to the hot oven for 10 minutes (while the chicken rests).
- Carve the chicken and serve with roasted potatoes & cabbage.
Cooking time
How long you cook a spatchocked chicken for will depend on the size of your chicken and the temperature of your oven.
I’ve provided different cooking temperatures for you below, just in case you’d liked to cook something else in your oven at the same time. For example, these Roasted Brussels Sprouts with Cranberries & Balsamic or this Roasted Broccoli with Garlic Basil Tahini Sauce.
- 400-degrees for 50-60 minutes.
- 425-degrees for 45-55 minutes.
- 450-degrees for 40-50 minutes.
The best way to check that your chicken is done is by using a meat thermometer. The breast meat should read 165-degrees.
Don’t have a meat thermometer yet? This is my favorite meat thermometer, and it’s under $15!
How to carve it
- Let the roast chicken rest for at least 10 minutes before carving. This allows the juices redistribute in the meat, meaning they won’t go all over your cutting board when you carve into it.
- Pull the legs slightly away from the rest of the bird and carefully slice through the leg meat and skin, removing the leg and thigh from the rest of the body. (Here is a handy step-by-step with photos.)
- Slice the breast meat from one side of the center breastbone at the front of the breast cavity. Move your knife from the front to the back of the chicken while simultaneously pulling the breast meat away from the bone. Repeat with the remaining breast.
- Be sure to save the bones from your roasted chicken to make a simple, nutritious bone broth with the help of your slow cooker or instant pot!
How to store
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze the chicken for up to three months.
How to reheat
- Oven: Heat oven to 350-degrees (convection preferred). Place chicken in oven safe baking dish and add 1 cup chicken broth or water. Cover with foil and bake 25 minutes. Remove foil and continue baking 5 minutes to crisp the skin.
- Air Fryer: Heat air fryer to 350-degrees. Add chicken to basket and cook 4-5 minutes until heated through.
Wine pairings
- Try a Pinot Noir or other light bodied red. Avoid hard, oaky tannic reds and they can overwhelm the delicate flavors of the chicken.
- Viognier or unoaked Chardonnay would pair nicely with this dish.
- MORE —> the 8 BEST chicken wine pairings
More easy chicken recipes
- Peruvian Grilled Chicken with Creamy Green Sauce
- Instant Pot Chicken Breasts (+Gravy)
- Air Fryer Drumsticks
- Tortilla Crusted Chicken
- Air Fryer Chicken Thighs
- Air Fryer Chicken Breasts
Be sure to try this traditional Easy Roasted Chicken recipe too! It’s one of the most popular recipes on my blog and the reviews speak for themselves!
Did you try this spatchcock chicken over potatoes?
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PS – It’s a great idea to reserve the chicken carcass so that you can make this leftover chicken soup!
Spatchcock Chicken and Potatoes
Ingredients
- 4-6 pound whole chicken (spatchcocked)
- 4 Tablespoons olive oil
- 3 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons black pepper
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 5 cups shredded green cabbage
- 1 ½ pounds Yukon gold potatoes (cut into 1-inch chunks)
- 1 yellow onion (diced)
- 3 bay leaves
Instructions
- Preheat oven to 425 degrees.
- Combine olive oil with spices in small bowl and mix well. Rub half of this mixture on the chicken.
- Toss the cabbage, potatoes and onion with the remaining spice mixture and bay leaves. Arrange in a large skillet or rimmed baking sheet.
- Place chicken on top of the vegetables, breast side up.
- Roast for 45-60 minutes, or until the temperature of the breast meat registers at 165 degrees.
- Transfer the chicken to a cutting board and let rest for 10 minutes. Gently toss the potatoes & cabbage and return to the hot oven for 10 minutes (while the chicken rests).
- Carve the chicken and serve with roasted potatoes & cabbage.
Nutrition
This post was originally published in 2018. It was updated in 2024 to add new photos and information. The spatchcock chicken recipe remains the same. Enjoy!
What a beautiful chicken dish! I’ll have to check out this Pinot Noir. I also like your suggestion of pairing a viognier with a chicken dish like this.
Thanks Marlynn!
This looks incredible. I know what we’ll be making for dinner this weekend.
I hope you love it Jana!
You have such a knack for making food look beautiful, Erin. I don’t roast whole chicken often, but this is very tempting.
Thank you so much Renee!
Hello from Denmark. Really enjoyed this dish. I left it slow-cooking for 3 hours while I did my fitness class and arrived home at the same time as the guests arrived. Worked out perfectly. Thanks for your inspirational dishes. Ann Louise
Thank you Ann Louise!
I like slow cooked chicken. What temperature did you cook for three hours?