Spatchcocked Chicken with Roasted Potatoes & Candied Carrots

This is one of those dinners that feels like a full Sunday spread, but it’s honestly pretty low effort. A spatchcocked chicken roasts up fast with crispy skin, the baby potatoes and thick onion wedges soak up all the drippings, and the candied carrots bring that sweet finish that makes the whole plate pop.

Simple ingredients. Big payoff. And the leftovers are just as good the next day.

Ingredients

For the Chicken

• 1 whole chicken (3.5–4.5 lb), spatchcocked
• 2 tbsp olive oil
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Herbes de Provence
• Kosher salt & cracked black pepper, to taste

Roasted Potatoes & Onions

• 1.5–2 lb baby potatoes, halved
• 1 large onion, cut into thick wedges
• 2 tbsp olive oil
• Salt & pepper, to taste
• Optional: fresh rosemary or thyme

Candied Carrots

• 1 lb carrots, peeled and sliced on the bias
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tbsp honey or brown sugar
• Salt, to taste

Instructions

1. Preheat: Set the oven to 425°F (convection if you’ve got it).
2. Dry the chicken: Pat the spatchcocked chicken completely dry with paper towels. This is how you get that crisp skin.
3. Season: Rub the chicken all over with olive oil. Season generously with onion powder, garlic powder, paprika, Herbes de Provence, kosher salt, and cracked pepper.
4. Prep the potatoes: Toss potatoes and thick onion wedges with olive oil, salt, pepper, and optional herbs. Spread evenly in a roasting pan.
5. Rack it (recommended): Place a wire rack over the pan and set the chicken skin-side up on the rack. (This helps the skin crisp up while the potatoes catch all the drippings.)
6. Roast: Roast for 45–55 minutes, rotating the pan halfway through, until the breast reaches 160–165°F and the thighs reach 175–180°F.
7. Rest: Pull the chicken and rest 10–15 minutes before carving.
8. Candied carrots: While the chicken roasts, heat butter and olive oil in a skillet over medium heat. Add carrots and a pinch of salt. Cook 6–8 minutes until tender and lightly caramelized. Drizzle honey (or sprinkle brown sugar) and cook 1–2 minutes until glossy.
9. Serve: Carve the chicken and plate with roasted potatoes/onions and candied carrots. Spoon the pan juices over the chicken and potatoes — that’s the good stuff.

Chef Notes

• Dry chicken = crispy skin. Don’t skip the paper towel step.
• The wire rack helps with airflow and crispiness, but you can still roast directly in the pan if needed.
• Cutting carrots on the bias gives more surface area, so they caramelize faster and taste sweeter.
• If the potatoes need extra color, pull the chicken to rest and roast the potatoes another 5–10 minutes.

Nutrition

Approximate per serving (based on 5 servings):

• Calories: ~520
• Protein: ~38 g
• Carbs: ~35 g
• Fat: ~26 g