Low Effort, Big Flavour: Spatchcock Chicken & Herb Potatoes

If you’re looking for a recipe that’s big on flavour but low on effort, you’re in the right place. This Paprika Roasted Spatchcock Chicken with herb potatoes and vine cherry tomatoes is the perfect one-tray dinner for busy weeknights or an easy alternative to a Sunday roast.

By spatchcocking the chicken (don’t worry, it’s easier than it sounds), the bird cooks faster, more evenly, and comes out beautifully crisp on the outside while staying juicy inside. Paired with garlicky herb potatoes and sweet roasted cherry tomatoes, this dish ticks all the boxes: lazy, delicious, and family-friendly.

Check Out The Recipe Video Below

Paprika Roasted Spatchcock Chicken with Herb Potatoes & Vine Tomatoes

Serves 4

Ingredients

For the chicken

1 x Whole Chicken (spatchcocked)

12g x Paprika

5g x Garlic Powder

2g x Dried Oregano

5g x Salt

For the potatoes

700g x New Potatoes, halved

2 x Cloves Garlic, crushed

1–2 tsp x Dried Thyme (or herbs of choice)

Salt & Black Pepper, to taste

20–30ml x Olive Oil

Small handful Fresh Parsley (optional, for garnish)

For the tomatoes

Vine cherry tomatoes (5–6 per person)

Method

Prepare the chicken:

• Place the chicken breast-side down. Using poultry shears (or a sharp knife), cut along each side of the backbone to remove it. Flatten the chicken by pressing firmly down on the breast until it lays flat.

• Optional: make shallow slashes across the breasts and thighs to help the seasoning penetrate and cook evenly.

Make the spice rub:

• In a small bowl, mix together paprika, garlic powder, oregano, and salt.

• Rub the spice mixture generously all over the chicken, massaging it into the slashes and skin.

Prepare the potatoes:

• Place halved new potatoes on a large baking tray. Drizzle with olive oil, add crushed garlic, dried thyme, salt, and black pepper. Toss well to coat evenly.

Assemble and cook:

• Lay the spiced chicken directly on top of the potatoes on the tray.

• Roast in a preheated oven at 190°C (375°F) for 50–60 minutes, or until the chicken is cooked through (juices run clear, internal temp 75°C/165°F).

Add the tomatoes:

• Around 10–15 minutes before the end of cooking, scatter vine cherry tomatoes around the tray. Roast until they soften and their skins just burst.

Finish & serve:

• Once cooked, remove from the oven and rest for 5 minutes.

• Toss fresh parsley through the potatoes (optional) for brightness.

• Serve the chicken whole on a board with the potatoes and tomatoes arranged around it, family-style.

Lazy but Delicious: one tray, minimal effort, maximum flavour. Perfect for a family dinner or an easy Sunday roast alternative!