Oven Baked Honey Basil Salmon

Roasted Spatchcock Chicken with Tomatoes & Potatoes

Kate Swarthout


A delicious & savory chicken – perfect for any family meal!  



1 Spatchcock Whole Chicken from T&T Meats
2 Heads of whole garlic
1 Container of Cherry Tomatoes (roughly 20 tomatoes)
1 Bag of golden potatoes (any small roasting potato, roughly 10 potatoes) -quartered
1 Yellow onion diced
1/2 Stick of Butter
4 Tablespoons of Olive Oil
2 Tablespoons of Dried Oregano
Salt & Pepper to taste
A good loaf of bread to enjoy it




1. Drive to T&T Meats, and ask them to spatchcock a whole chicken for you. Drive home with your chicken. Then, gather the rest of your ingredients.
2. Preheat your oven to 325 degrees.
3. Prepare the veggies by quartering the potatoes, dice the onion, and cut just the top of the whole garlic cloves to expose the bulbs.
4. Put the tomatoes, potatoes, and onion in a large skillet that can go in the oven. Then use 2 tablespoons of olive oil to cover the veggies. Sprinkle with 1 tablespoon of oregano, salt, and pepper. Mix them all around so everything is covered nicely.
5. Place the spatchcock chicken on top of the veggies, and tuck the wings of the chicken underneath so they don’t cook to quickly. Then cover the chicken with the remaining 1 tablespoon of olive oil, oregano, salt, and pepper.
6. Place the whole garlic bulbs on either side of the chicken, and cover with the remaining olive oil and a pinch of salt.
7. Cut up the half a stick of butter into slices, and arrange the butter around the veggies and on top of the chicken if you wish.
8. Place the whole skillet in the 325 degree oven for one hour.
9. Take the whole skillet out and enjoy with a good loaf of bread.