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This is the kind of dinner that feels impressive but takes almost no effort. Crispy golden potatoes, caramelized cauliflower, and a juicy paprika-spiced chicken all roasted together in one tray. It's a comforting and flavorful meal that's perfect for a weeknight or a casual gathering.
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Preheat oven to 400°F.
On a large sheet pan, add potatoes and cauliflower. Drizzle generously with olive oil, season with salt, and toss until fully coated. Scatter sage leaves throughout.
Place the spatchcocked chicken over the veggies. Rub the marinade all over, making sure to get under the skin for maximum flavor.
Roast for 1 hour 20–30 minutes, until the chicken is golden and cooked through and the vegetables are tender and caramelized.
Finish with fresh herbs if you'd like, and serve straight from the tray.
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Keep an eye on the vegetables while roasting to ensure they don't burn.
For extra flavor, rub the marinade under the chicken skin.
Serve directly from the tray for a rustic and easy presentation.
What does spatchcocking a chicken mean?
Spatchcocking a chicken involves removing the backbone so the chicken can be flattened. This allows for even cooking and faster roasting.
Can I use other vegetables instead of cauliflower?
Yes, you can substitute cauliflower with other vegetables like broccoli, carrots, or Brussels sprouts.
How do I know if the chicken is cooked through?
Use a meat thermometer to check the internal temperature. The chicken is fully cooked when it reaches 165°F at the thickest part.
Can I prepare the marinade ahead of time?
Yes, you can prepare the marinade a day in advance and store it in the refrigerator.
What fresh herbs work well as a garnish?
Fresh parsley, thyme, or rosemary are great options to garnish this dish.
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