Get dinner on the table in an hour with this delicious meal. The chicken is Spatchcocked so, it cooks evenly alongside the peppers and potatoes. Full of Greek flavor and a meal that the entire family will love. Make 2 trays so that the leftovers can be lunch for a few days!
How to spatchcock a chicken:
This is very easy to do with either kitchen scissors or a very sharp knife. Cut out the spine and save it in the freezer to make stock. Then, flip the chicken around so that it is breast side up and press on the breast bone to crack it so that the chicken lays flat. That’s it! You’ve spatchcocked a chicken.
This time, I roasted the spine along with the chicken and potatoes because I’ve thrown away enough to know that I forget that they’re in my freezer. 😂
Get this Sheet pan meal on the table in an hour
For maximum flavor marinate the chicken overnight in the refrigerator and then allow it to come to room temperature before roasting. The marinade has plenty of flavor if you’re making it last minute but, marinating the chicken ahead of time will make it even better.
- Preheat the oven to 425 °F, 220 °C.
- spatchcock the chicken and marinate it.
- slice the potatoes, onion, and bell peppers and place them in a mixing bowl. Season and add them to the baking tray along with the chicken.
- Roast the chicken and potatoes for 55 minutes or until the potatoes are tender and the chicken has reached an internal temperature of 165 °F.
It’s that simple to have this delicious meal on the table in an hour!
I hope that you give this recipe a try. If you do, let me know what you think in the comments section. I read all of them! Send me your recipe requests too.
Serve this meal with
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For the Chicken:
- 1 whole chicken
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 garlic cloves, grated
- 2 teaspoons salt1/2 teaspoon crushed black pepper
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- pinch of crushed red pepper flakes
- 1 teaspoon sweet paprika
For the Vegetables
- 4-5 Russet Potatoes
- 2 bell peppers
- 1 onion
- 3-4 tablespoons olive oil
- salt, to taste
- black pepper, to taste
- 1 teaspoon dried oregano
Preheat the oven to 425 °F, 220 °C.
Spatchcock the chicken: Cut out the spine of the chicken using kitchen scissors or a sharp knife. Press the breast down to crack the bone and place the chicken on a sheet pan.
Combine all of the marinade ingredients in a bowl and whisk them together. Pour the marinade over the chicken and toss to coat. The chicken can be marinated overnight and refrigerated for maximum flavor.
Peel the potatoes and slice them into 1/4 inch rounds. Place them in a large mixing bowl.
Slice the bell peppers and onion into half-moons and add them to the mixing bowl.
Add the olive oil and seasonings and toss to coat.
Add the vegetables to the pan and spread them to create a flat layer, if possible.
Place the baking pan on the center rack of the preheated oven and roast for 55 minutes or until the internal temperature of the chicken reaches 165 °F.
Raise the oven's temperature to 475 °F for the last 10 minutes of baking so that the chicken and veggoes develop good color.
Serve the meal with a salad and tzatziki. Enjoy and Kali Orexi!
Marinate the chicken overnight for maximum flavor.
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