SHEET PAN DINNER – Butterflied Chicken with Potatoes (easy cleanup!)

If you’re into easy cleanup when cooking and having fewer dishes to wash, this One Sheet Pan Dinner with Butterflied Chicken with Potatoes is right down your alley.

My favorite way of cooking meat and vegetables is in the oven. I think you can’t compare the taste of something roasted with something fried. And we’re talking about the oven from our homes. When we’re cooking meat and vegetables on a grill outside with wooden fire it tastes so much better. Even a simple mushroom tastes like heaven. Or zucchini.  🙂 We should really take advantage of our grill, if we have one, to cook delicious and easy meals.

This recipe is easy to make, but the result is really tasty, you’ll see if you try it. I used just a few ingredients, for big results. We loved it very much and I’m sure you’ll like it too.

Ingredients:

• one whole chicken
• 5-6 potatoes
• 2 sprigs of rosemary
• 5 cloves of garlic, whole
• salt and pepper to taste
• extra virgin olive oil
• 2 tablespoons of harissa paste
• 3 handfuls of baby spinach
• 20 ml of vinegar
• 30 ml of extra virgin olive oil
• salt and pepper to taste
• 1/2 teaspoon of honey
• 2 teaspoons of hemp seeds

As you can see, I used a lot of ingredients which you probably already have in your kitchen cupboard.

First of all, we have to prepare the chicken. You can marinate it for 24 hours, but if you forgot like I did, you can roast it right away.

First, we have to butterfly the chicken. This way, the cooking time will cut almost in half. But if you want to roast it like it is, go ahead and do that.  🙂

Take out and discard if you see some remaining feathers because we don’t want to eat those. After you did that, place the chicken breast-side down on your cutting board. With a sharp knife or kitchen scissors, start cutting from the bottom cavity along the backbone until you reach the top cavity. When you opened one part, start with the other one and do exactly the same thing. Don’t be scared of doing this because it’s quite easy.

Now, flip the chicken breast side up and with both your hands, press the chicken down until you hear a crack. The chicken should stay now flat on the cutting board.

Move it to a sheet pan lined with parchment paper. With 2 tablespoons of harissa paste, rub the skin all over. Pour 1 tablespoon of extra virgin olive oil and rub that as well. Season with salt and pepper and add 2 sprigs of rosemary.

Along the butterflied chicken, add the potatoes cut into cubes. Season them as well with olive oil, salt, and pepper. Add the garlic cloves, unpeeled into the pan.

Preheat the oven at 200*C and add the pan into the oven. Bake the chicken and potatoes for about 1 hour approx., depending on your oven as well. So, check on them from time to time. In the meantime, make the spinach salad.

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Add the spinach into a bowl. Pour the ingredients for the dressing into a jar: the vinegar, oil, salt and pepper, honey and hemp seeds. Close the lid and shake until everything is combined. Pour over the salad. Toss to combine the spinach with the dressing.

After the potatoes and chicken are roasted, take the pan out and let them rest and cool for 10 minutes. After 10 minutes, they’re perfect to eat.

Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.

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SHEET PAN DINNER – Butterflied Chicken with Potatoes (easy cleanup!)

Yield: 3 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Print

Ingredients

• one whole chicken
• 5-6 potatoes
• 2 sprigs of rosemary
• 5 cloves of garlic, whole
• salt and pepper to taste
• extra virgin olive oil
• 2 tablespoons of harissa paste
• 3 handfuls of baby spinach
• 20 ml of vinegar
• 30 ml of extra virgin olive oil
• salt and pepper to taste
• 1/2 teaspoon of honey
• 2 teaspoons of hemp seeds

Instructions

1. First of all, we have to prepare the chicken. You can marinate it for 24 hours, but if you forgot like I did, you can roast it right away.
2. First, we have to butterfly the chicken. This way, the cooking time will cut almost in half. But if you want to roast it like it is, go ahead and do that.  🙂
3. Take out and discard if you see some remaining feathers because we don't want to eat those. After you did that, place the chicken breast-side down on your cutting board. With a sharp knife or kitchen scissors, start cutting from the bottom cavity along the backbone until you reach the top cavity. When you opened one part, start with the other one and do exactly the same thing. Don't be scared of doing this because it's quite easy.
4. Now, flip the chicken breast side up and with both your hands, press the chicken down until you hear a crack. The chicken should stay now flat on the cutting board.
5. Move it to a sheet pan lined with parchment paper. With 2 tablespoons of harissa paste, rub the skin all over. Pour 1 tablespoon of extra virgin olive oil and rub that as well. Season with salt and pepper and add 2 sprigs of rosemary.
6. Along the butterflied chicken, add the potatoes cut into cubes. Season them as well with olive oil, salt, and pepper. Add the garlic cloves, unpeeled into the pan.
7. Preheat the oven at 200*C and add the pan into the oven. Bake the chicken and potatoes for about 1 hour approx., depending on your oven as well. So, check on them from time to time. In the meantime, make the spinach salad.
8. Add the spinach into a bowl. Pour the ingredients for the dressing into a jar: the vinegar, oil, salt and pepper, honey and hemp seeds. Close the lid and shake until everything is combined. Pour over the salad. Toss to combine the spinach with the dressing.
9. After the potatoes and chicken are roasted, take the pan out and let them rest and cool for 10 minutes. After 10 minutes, they're perfect to eat.

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