Crispy roast chicken and potatoes in under an hour? The secret is to spatchcock (or butterfly) the chicken so it lays flat and cooks quickly and evenly. Top everything with a tangy yogurt-herb sauce.

West of the Loop
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/
1HR 5MINS
Total Time
$5.68
Cost Per Serving
Ingredients
Servings
4
us / metric

4 Tbsp
Extra-Virgin Olive Oil, divided

1 tsp
Freshly Ground Black Pepper, divided
Cilantro Yogurt Sauce

1 cup
Plain Greek Yogurt
preferably full fat

2 Tbsp
Extra-Virgin Olive Oil
Nutrition Per Serving
Calories
606
Fat
32.5 g
Protein
40.8 g
Carbs
38.9 g