Sheet Pan Roast Chicken with Potatoes, Radishes and Olives

Although we love the convenience of picking up a rotisserie chicken for dinner, roasting a whole bird doesn’t have to be time-consuming or intimidating. Take this recipe for sheet pan roast chicken with potatoes, radishes and olives. It’s special enough to serve to company and ready in about an hour (side dishes and all). The secret? Spatchcocking the chicken.

Spatchcocking is just the fancy, culinary way of saying you butterflied, or removed the backbone from, the bird. By doing so (easily, with kitchen shears, we might add), you can split and flatten the entire thing, which speeds up the cooking time and increases the surface area for more browned, crispy skin. Take that, rotisserie.

Skillet Roast Chicken with Schmaltzy Potatoes

497 calories

30g fat

20g carbs

36g protein

2g sugars

1 pound baby potatoes, halved

1 pound radishes, trimmed

1 head garlic, halved crosswise

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

One 3- to 4-pound whole chicken

1 cup Castelvetrano olives, pitted and crushed

½ cup chopped parsley

1. Preheat the oven to 425°F.

2. On a rimmed baking sheet, toss the potatoes, radishes and garlic in olive oil to coat. Season generously with salt and pepper. Set aside.

3. Spatchcock the chicken by cutting out the backbone and pressing the chicken flat, breast side up. (To find and remove the backbone, place the chicken breast-side down with the legs pointing toward you and, using a sharp chef’s knife or kitchen shears, cut from the thigh end all the way up one side of the backbone. Rotate the chicken so the legs are pointing away from you and repeat on the other side of the backbone.) Pat the skin dry with paper towels, then nestle the chicken on the baking sheet with the potatoes and olives. Rub the chicken with about 2 tablespoons olive oil and season generously with salt and pepper.

4. Roast the chicken until a meat thermometer reads 165°F in the thickest part of the breast and 170°F in the thickest part of the legs, 40 to 45 minutes. Transfer to a serving platter. Stir the olives and parsley into the radishes and potatoes, then serve alongside the chicken.