Simple Sheet Pan Spatchcock Chicken and Chips

Ratings: 5 from 1 votes
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Ingredients
  • 2 baby chickens
  • 1½ kg potatoes
  • 200 g Salted butter
  • 2 tsp salt
  • 3 tsp garlic powder
  • 2 tsp black pepper
  • ¼ cup olive oil
Instructions
  1. 1
  2. 2

    First, choose 2 trays, one for the chicken and the other one for the chips. Preheat your oven to about 200 degrees.

  3. 3

    Then, wash your potatoes and sponge them really well. Leave the skin and cut them into big chunks.

  4. 4

    Next, melt the butter so it becomes soft, because you want to create a paste. Then mix the spices with olive oil.

  5. 5

    After that, massage your chicken fully with that butter paste. Then place your chicken on a tray and set it aside.

  6. 6

    Then, mix the rest of the butter paste with the chunky potatoes. When you lay your potatoes on the tray, make sure they don’t overlap on top of each other.

  7. 7

    Bake the two trays at the same time for no less than 45 minutes to an hour. Put the chicken on top and the potatoes on the bottom of the oven for 30 minutes, after 30 minutes flip them so the chunky chips go on the top and the chicken on the bottom.

  8. 8

    After the hour  put the chicken right back to the top again just to make it more golden. And there you have it.

Read it online: https://peanutswirls.com/recipe/simple-sheet-pan-spatchcock-chicken-chip/