Spatchcock Roasted Chicken with Cabbage & Potatoes
Servings: 6 people
Calories: 490kcal
This Roasted Spatchcock Chicken with Potatoes & Cabbage cooks up in one skillet for an easy delicious dinner that's perfect for any night of the week.
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Equipment
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.
Notes
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.
- 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.
Nutrition
Calories: 490kcal | Carbohydrates: 20g | Protein: 31g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 1293mg | Potassium: 899mg | Fiber: 5g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 38mg | Calcium: 85mg | Iron: 5.8mg