Spiced, juicy, and flavourful, this butterflied chicken will transform your weeknight cooking. Ran with a smoky, aromatic spice rub and roasted until crispy and juicy, this bird gives the goods in a fraction of the time, with none of those arduous stints basting and flipping that a lot of other recipes call for.

Top with some golden- caramelized sweet potato wedges and boom: the perfect juxtaposition of spicy and sweet. Garlicky lemon roasted chicken is packed with lip-smacking wicked flavors bursting in every bite!

Easy but impressive, so great for the busy cook who wants to serve a gourmet meal at home. With just a few items everyone has in their pantry, you can turn an entire chicken into a family-worthy feast.

This Spicy Butterflied Chicken with Sweet Potato Wedges – Ingredients

Whole Chicken – The dish’s namesake butterflyed (butterflied?) for uniform roasting, perfectly balanced with the crispy, golden skin and juicy, flavorful meat in every bite.

Lemons – Roasted with the chicken, these citrus bombs burst and pool with all their sourness for great bright, zesty depth to your dish.

Garlic – It’s halved, roasted in the oven until caramelised, and it imparts luscious, aromatic warmth to the chicken, with a hint of sweet.

Sweet Potato Wedges – These are delightfully sweet and chunky, looking the business when you bake to crispy perfection; a perfect foil to the spiced chicken.

Smoked Paprika & Chili Flakes – The main players here, providing a rich smokiness and a fire that just keeps burning with each mouthful.

Olive Oil – It seals in moisture and gives great crispness and golden color to the chicken and the potatoes.

Butterflied Chicken with Sweet Potato Wedges and Spicy Butter

This vibrant and tasty plate teams crunchy spiced-up chicken and golden sweet potato wedges charred to perfection. I broiled that bad boy with garlic and lemon and made a smoky/spicy/sweet pan of heaven—a perfect dinner when you want to be comforted at the same time.

Recipe Tips

All the Butterfly Technique Must-knows

Butterflying a chicken can seem intimidating, but it’s an easy technique that ensures even cooking, and the skin gets extra crispy. Snip out the backbone using a pair of sharp kitchen shears, then press down hard on the breastbone to flatten the bird. It speeds up the roasting and the meat stays juicy, while getting the perfectly golden, crispy skin.

Improving the Spice Rub for More Flavor

For richer, stronger flavor, let the spice rub do its thing: Marinate for at least 30 minutes—overnight, if you’ve got the time. The smoked paprika, chili flakes and cumin will flavor the meat, but the garlic and oregano offer a warming, fragrant edge. If you like a smoother rub, you can grind the spices to a fine powder using a mortar and pestle or compact spice grinder before applying.

Let Your Sweet Potatoes Get Good and Crispy

For crispy and caramelized sweet potato wedges, do not overcrowd the pan. Arrange them in one layer with some space between each piece so that air can circulate. Tossing them in some olive oil and a little bit of the spice rub will let them soak in all the flavor and become perfectly crispy. For extra crisp, roast them wherever the heat is high and turn them halfway through cooking.

What to Serve with Spicy Spatchcock Chicken

Fresh Herb Yogurt Sauce

You couldn’t ask for a better cooling contrast to the hot chicken than a sauce made with Greek yogurt, lemon juice, garlic, and fresh herbs (try cilantro or mint). This luscious dip adds its cool tang to the heat of the spices and complements every bite.

Simple Green Salad

A bright arugula, cucumber, cherry tomato salad with a lemon vinaigrette that’s refreshing and makes such a nice crunch! The bright and fresh flavors play off the smoky and spicy flavors in the chicken so well.

Veggies Roasted or Corn Grilled

To make it a substantial meal, and serve the chicken with roasted seasonal vegetables like bell pepper, zucchini, or Brussels sprouts. Another option is grilled corn with a hit of lime and chili powder to emphasize the smokiness of the dish.

Questions and Answers (FAQ)

Can I substitute boneless chicken for the whole chicken?

Yes! A whole butterflied chicken will give you the most flavor and juiciness, but you can use bone-in chicken thighs or breasts. Simply alter the cooking time– smaller PCs will be faster.

How spicy is this dish?

The heat level is moderate, but feel free make it spicier or milder. For a less spicy one, decrease the amount of chili flakes and chili powder. If you like it hotter, increase the chili or sprinkle in a little cayenne.

Can I grill this chicken instead of roasting it?

Absolutely! Butterflied and cooked over moderate heat means the chicken develops a crackly, smoky charred crust and stays juicy. Just be sure to turn it once in a while and watch the cooking to be sure it’s even.

How can I store and reheat the leftover oatmeal?

Keep any remaining chicken in an airtight container in the fridge for 3 days. Reheat in the oven on 180°C (350°F) to keep them crispy. Sweet potatoes can also be reheated the same way, or crisped up in an air fryer in no time flat.

READY IN LESS THAN AN HOUR – FOR THE MOST SPECTACULAR OF MEALS This easy-to-make Spicy Butterflied Chicken with Sweet Potato Wedges comes with great flavor and the wow-factor. Simply for a family or casual dinner or for a weekend feast, it’s a meal your family will ever want a second helping of!