Sheet Pan Roasted Chicken & Potatoes
1 3.5-4 lb. Whole Chicken, spatchcocked
1/4 cup Salted Butter
1 tbsp. Dried Thyme
6 cloves grated Garlic
1 tsp. Salt
1 tsp. Black Pepper
1.5 lbs. Small Potatoes
1 Tbsp. Avocado Oil
1 Lemon, sliced
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HOW TO MAKE Sheet Pan Roasted Chicken & Potatoes
Step 1. Cut your small potatoes in half. Bring a pot of salted water to a boil. Once boiling, place the potatoes in the pot.
Step 2. Bring the pot to a simmer and allow to cook for about 15-20 minutes, or until the potatoes are almost tender.
Step 3. Allow the potatoes to cool in the water for 20 minutes before draining. At this point, they should be just tender
Step 4. In a bowl, combine the melted butter, grated garlic, dried thyme, salt and pepper. Rub the mixture all over your chicken. Place the chicken on a sheet pan.
Step 5. Toss the boiled potatoes in the avocado oil and a pinch of salt and pepper. Arrange them cut side down on the sheet pan surrounding the potatoes. Thinly slice a lemon and place the slices all around the pan.
Step 6. Preheat your oven to 400 degrees Fahrenheit. Set your Thermopro thermometer to the chicken setting, or at least 165 degrees Fahrenheit. Ideally use a Thermometer with two probes so that you can place one probe in the thickest part of the breast and another in the thickest part of the thigh.
Step 7. Place the sheet pan with the chicken and potatoes in it to roast. About 30-40 minutes into cooking, give the potatoes a toss to prevent them from burning.
Step 8. Continue roasting until the desired internal temperature is reached. Allow the chicken to rest for 5-10 minutes prior to carving and eating.