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RECIPE
11 INGREDIENTS 6 STEPS 1hr 5min

Spatchcocked Roast Chicken and Potatoes with Cilantro Yogurt Sauce

5.0
1 Ratings
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.
Spatchcocked Roast Chicken and Potatoes with Cilantro Yogurt Sauce Recipe | SideChef
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.
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/
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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 5min
Total Time
$4.67
Cost Per Serving

Ingredients

Servings
4
US / METRIC
4 1/2 cups
such as Yukon Gold
1/4 cup
Extra-Virgin Olive Oil , divided
1/2 Tbsp
Kosher Salt , divided
1 tsp
Freshly Ground Black Pepper , divided

Cilantro Yogurt Sauce

1 cup
Plain Greek Yogurt
preferably full fat
1 bunch
leaves removed and stems discarded
2
Limes , juiced
2 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Save Time,
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
608
FAT
32.4 g
PROTEIN
40.3 g
CARBS
38.2 g

Author's Notes

You can save and freeze the backbone of the chicken to make chicken stock.

Cooking Instructions

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Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Halve or quarter the Baby Potatoes (4 1/2 cups) depending on their size and toss them in a large bowl with 2 Tbsp of Extra-Virgin Olive Oil (2 Tbsp) , 1 tsp of the Kosher Salt (1 tsp) , and ½ tsp of Freshly Ground Black Pepper (1/2 tsp) . Arrange the potatoes in an even layer on a rimmed half-sheet pan.
Step 3
Spatchcock the Tyson® Whole Chicken (1) : Turn the chicken breast side down on a cutting board. Using kitchen shears, cut along one side of the backbone from back to front. Then cut along the other side and remove the backbone. Turn the chicken over and with the palm of your hand, press down on the breastbone until you feel it crack. Turn the legs out and tuck the wing tips under the breast so that the chicken lies flat.
Step 4
Place the spatchcocked chicken on top of the potatoes and rub the outside with the remaining Extra-Virgin Olive Oil (2 Tbsp) and season it with the remaining Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp) . Place the sheet pan in the oven and roast until the internal temperature of the chicken reaches 160 degrees F (71 degrees C), 40 to 45 minutes, rotating the pan halfway through.
Step 5
While the chicken is cooking, prepare the cilantro yogurt sauce: combine the Plain Greek Yogurt (1 cup) , Fresh Cilantro (1 bunch) , Limes (2) juice, Extra-Virgin Olive Oil (2 Tbsp) , Honey (1 Tbsp) , and Kosher Salt (1/2 tsp) in a blender and puree until smooth.
Step 6
Allow the chicken to rest for 5 to 10 minutes before carving. Serve the chicken and potatoes with the cilantro yogurt sauce on the side.
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Nutrition Per Serving
Calories
608
% Daily Value*
Fat
32.4 g
42%
Saturated Fat
6.3 g
32%
Trans Fat
0.0 g
--
Cholesterol
122.7 mg
41%
Carbohydrates
38.2 g
14%
Fiber
2.0 g
7%
Sugars
7.5 g
--
Protein
40.3 g
81%
Sodium
2308.6 mg
100%
Vitamin D
--
--
Calcium
76.7 mg
6%
Iron
5.3 mg
29%
Potassium
119.0 mg
3%
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