Flat Roasted Chicken with Tiny Potatoes

Flat Roasted Chicken with Tiny Potatoes

5 from 1 vote
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Author: Kylee Cooks


  • 3-3.5 lb chicken whole
  • Salt and pepper
  • 1 1/2 lbs baby potatoes (I used a mix of gold, red and purple)
  • 1 Tbs salted butter melted
  • 1 Tbs olive oil
  • juice and zest of 1/2 lemon
  • 1 Tbs fresh thyme minced


  • Preheat the oven to 450 degrees.
  • Spatchcock your chicken - using kitchen scissors, cut the backbone out of the chicken. (To flatten the breast you'll need to cut through the cartilage).
  • Season the cavity with salt and pepper, then transfer the chicken to a cast iron skillet laying the chicken breast side-up.
  • Generously season the skin with more salt and pepper.
  • Toss the potatoes in a bowl with melted butter, olive oil, salt, and pepper, then arrange them around the chicken in the skillet.
  • Roast the chicken 30 to 45 minutes, or until a thermometer inserted into the the thigh reads 165 F
  • Check after about 20 minutes, and toss the potatoes around
  • Remove the skillet from the oven, and sprinkle with the thyme and zest, and drizzle with the lemon juice.
  • Allow the chicken to rest 10-15 minutes before carving and serving.
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