Go Back
+ servings
Roasted Spatchcock Chicken, Smashed Potatoes, and Brussels Sprouts
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

A simple and delicious holiday feast featuring crispy roasted spatchcock chicken with buttery sheet pan smashed potatoes and Brussels sprouts. 

Recipe Type: Dinner
Keyword: roasted spatchcock chicken
Makes: 4 servings
Author: Elizabeth Stark
  1. Preheat oven to 400 degrees F. Drain any juices from chicken and set in a 9-inch cast iron skillet, baking dish, or small roasting pan. Tuck lemon halves next to the chicken. Set aside.
  2. Set potatoes in a large pot of cold water and bring to a boil. Add 2 tablespoons sea salt. Boil 12 - 15 minutes or until potatoes are fork tender. Drain and set aside to cool.
  3. Arrange potatoes on a large rimmed baking sheet. Using a flat-bottomed cup or a small pan, smash potatoes so they split open. Use a paring knife to make a 1-inch deep cross cut in the top, and if needed, smash a bit more to expose the surface area of the potato. Brush generously with melted butter, sprinkle with sea salt and pepper.
  4. Roast chicken and potatoes for 20 minutes. Push potatoes to one side of the pan; arrange Brussels sprouts on the other side. Brush potatoes and Brussels sprouts with remaining butter, and sprinkle sprouts with sea salt and pepper. Roast 15 - 20 minutes more, or until the chicken reaches an internal temperature of 165 degrees F and the potatoes and sprouts are cooked through with crispy edges.
  5. Rest chicken 5 minutes, then carve. Squeeze juice from roasted lemon halves over the chicken and Brussels sprouts, and then serve right away.