Roasted Spatchcocked Chicken with Potatoes

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease both the bottom pan and the drip tray of a broiler pan with cooking spray.

Step 2
Layer sweet potatoes, potatoes, and onion slices in the prepared bottom pan. Place the drip tray over top.

Step 3
Place chicken onto a work surface with the breast facing down. Cut along both sides of the backbone with kitchen shears from top to bottom; remove the backbone. Flip chicken and splay it open. Press firmly onto the breasts with your hands to break the breastbone.

Step 4
Brush olive oil over chicken. Season with salt and pepper. Place onto the drip tray of the broiler (the top).

Step 5
Roast in the preheated oven until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.

Step 6
Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.