Spatchcock Chicken Traybake

Name: Spatchcock Chicken Traybake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 (3½ lb) whole chicken, about 1.6 kg; 22 g (1 tbsp + ½ tsp) fine sea salt, divided: 16 g for the chicken, 6 g for the vegetables; 1 kg (2¼ lb) waxy or all-round potatoes, in 3 cm chunks; 2 red onions, in wedges; 1 lemon, in thin wedges; 1 head of garlic, cloves separated, unpeeled; 4 tbsp olive oil, divided; 1 tsp smoked or sweet paprika; 1 tsp dried oregano, or 3 sprigs fresh rosemary; freshly ground black pepper

A flattened bird roasting over lemony potatoes in under an hour

Serves: 4
Hands-on: 20 min
Total: 1 h 20 min
Level: Easy

Cutting out the backbone and pressing a chicken flat makes it cook in about two-thirds of the time of a whole bird, with every bit of skin facing the heat. Roasted over potatoes, red onions and lemon, it's Sunday lunch on a weeknight in one pan.

Ingredients

1whole chicken (3½ lb)about 1.6 kg
22 gfine sea salt (1 tbsp + ½ tsp)divided: 16 g for the chicken, 6 g for the vegetables
1 kgwaxy or all-round potatoes (2¼ lb)in 3 cm chunks
2red onionsin wedges
1lemonin thin wedges
1head of garliccloves separated, unpeeled
4 tbspolive oildivided
1 tspsmoked or sweet paprika
1 tspdried oreganoor 3 sprigs fresh rosemary
freshly ground black pepper

Diet: Gluten-free, Dairy-free
Allergens: None of the EU 14

Method

Heat the oven to 220°C (425°F).
Spatchcock the chicken: set it breast down. With sturdy kitchen scissors, cut along both sides of the backbone and remove it (save it for stock). Turn the bird over and press firmly on the breastbone with the heel of your hand until it cracks and the bird lies flat.
Pat dry. Rub with 1 tbsp oil, then season all over with 16 g salt, the paprika, oregano and pepper.
In a large sheet pan, toss the potatoes, onions, lemon and garlic with the remaining oil, 6 g salt and pepper. Spread out, leaving a space in the middle.
Lay the chicken skin side up on the vegetables in the middle, legs tucked in. Roast until the skin is deep golden and the potatoes are crisp-edged, 45–55 minutes. Turn the potatoes once halfway. 50 min
Check the thickest part of the thigh: 74°C (165°F); the breast at least 65°C (149°F) — it climbs to about 70°C (158°F) as it rests and stays above 65°C for several minutes, which is as safe as reaching 74°C instantly. Juices should run clear.
Rest the chicken 10 minutes on a board. Squeeze the soft garlic out of its skins into the potatoes, toss with the pan juices, then cut the chicken into pieces and serve on top. 10 min

Why it works

Flattening the bird exposes all the skin to the same heat and makes the meat an even thickness, so legs and breast finish closer together and roasting time drops sharply. The chicken's fat and juices drip onto the potatoes below, seasoning them and helping them crisp. A large pan matters — crowded vegetables steam rather than roast.

Common mistakes

Using a small pan, so the potatoes steam. Use your largest sheet pan or two.
Not pressing the bird flat enough. Crack the breastbone so it lies level.
Cutting through the middle of the back. Cut beside the backbone, not through it.

Variations

Harissa traybake: Rub the bird with 2 tbsp harissa paste and swap potatoes for sweet potatoes and chickpeas.
Chicken pieces: Use 1.6 kg bone-in, skin-on pieces; roast 35–45 minutes, removing breasts when they hit 65°C (149°F) and resting them 5 minutes.

Make ahead and storage

Spatchcock and season the chicken up to 2 days ahead; leave uncovered in the fridge for extra-crisp skin. Leftovers keep 3 days.

Notes

Ask the butcher to spatchcock the bird if you prefer.