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This is my go-to, one-pan chicken dinner and it’s totally something that qualifies as company-worthy! I love making my Roasted Chicken and Sweet Potato bake with my vibrant Spanish Romesco sauce. It’s one of those meals that feels a little special, but comes together simply and beautifully on a single pan. I mean, it is so simple!!
Now, this recipe calls for you to spatchcock the chicken. Please, don’t let this intimidate you! I promise, it’s much easier than it sounds, and I walk you through it step-by-step. Once you try it, it’s a technique you’ll come back to again and again. Not only does it cook more evenly, but it also cuts the roasting time in half. And if you’d rather skip the step altogether, your butcher can easily do it for you…no hesitation needed.
This is the kind of recipe that checks every box: comforting, wholesome, and guaranteed to impress. I hope you love it as much as I do!
Ingredients
Whole Chicken – The centerpiece of the dish. Spatchcocking allows it to cook evenly, yielding juicy meat and perfectly crisp skin.
Smoked Paprika – Adds a warm, smoky depth that gives the dish its signature Spanish-inspired flavor.
Garlic Powder – Brings a subtle savory backbone that enhances the overall seasoning.
Dried Oregano – Adds an earthy, herbaceous note that complements the richness of the chicken.
Kosher Salt – Essential for seasoning the chicken and drawing out its natural flavor.
Freshly Cracked Black Pepper – Provides a gentle heat and balances the spice blend.
Sweet Potatoes – Naturally sweet and hearty, they roast beautifully and soak up all the flavorful drippings from the chicken.
Extra-Virgin Olive Oil – Helps crisp the skin and caramelize the potatoes while adding richness.
Romesco Sauce (optional) – A bold, nutty, slightly smoky Spanish sauce that adds brightness and takes the dish to the next level.
How to Spatchcock a Chicken:
Place the chicken on a cutting board, breast-side down. With kitchen shears, cut along both sides of the backbone to remove it. (I like to freeze the bone for stock later.) Flip the chicken over and press down firmly on the breastbone to flatten the chicken so it lies evenly. You can do it!!!
How to Make my Spanish Chicken
Place the chicken on a cutting board, breast-side down. With kitchen shears, cut along both sides of the backbone to remove it. (I like to freeze the bone for stock later.) Flip the chicken over and press down firmly on the breastbone to flatten the chicken so it lies evenly.
Pat the chicken dry with paper towels. In a small bowl, combine 2 teaspoons of the smoked paprika, the garlic powder, ½ teaspoon of the oregano, 1 tablespoon of the salt, and the pepper. Season the chicken generously with the spice mixture, getting it all around and under the skin a bit.
Refrigerate, uncovered, until ready to cook. Preheat the oven to 450°F.
In a large bowl, combine the sweet potatoes with the remaining ½ teaspoon oregano, remaining 1 teaspoon smoked paprika, the remaining 1 teaspoon salt, and 2 tablespoons of the olive oil.
Spread the potatoes evenly on a sheet pan. Place the chicken on top of the potatoes, then drizzle with the remaining 2 tablespoons olive oil and rub to coat well.
Roast the chicken for about 20 minutes, then toss the potatoes in the pan and return the sheet pan to the oven for another 20 minutes, or until an instant-read thermometer registers at least 160°F at the thickest part of the breast and leg, or the juices run clear when pierced with a knife.
Let the chicken rest for 10 to 15 minutes. Then, carve the chicken into serving pieces and serve along with the potatoes and Romesco Sauce, if desired. It’s all good.
Commonly Asked Questions
It’s a method where you remove the backbone and flatten the chicken so it cooks evenly. It results in juicier meat and crispier skin—and cuts cooking time significantly.
Yes! Bone-in, skin-on thighs or drumsticks work great. Adjust cooking time as needed (usually a bit shorter).
Use an instant-read thermometer:
160°F at the thickest part of the breast and thigh
Or check that the juices run clear.
Spanish Chicken and Sweet Potato Roast with Romesco Sauce
Ingredients
- 1 whole chicken, 3 to 3.5 lb
- 3 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tbsp kosher salt, add more if needed
- 1/4 tsp freshly cracked black pepper
- 1 1/4 lbs sweet potatoes, cut into 1/2 inch thick wedges
- 1/4 cup extra virgin olive oil
Romesco Sauce
- 2 tbsp toasted slivered almonds
- 1 small Slice Sourdough bread, roughly torn , a bit stale is best
- 1 12 oz jar roasted red bell peppers, drained
- 2 tsp tomato paste
- 1/2 cup canned fire-roasted tomatoes
- 2 tbsp red wine vinegar
- 1/8 tsp red pepper flakes
- 1/8 tsp kosher salt
- 2 tbsp extra virgin olive oil
Instructions
- Place the chicken on a cutting board, breast-side down. With kitchen shears, cut along both sides of the backbone to remove it. (I like to freeze the bone for stock later.) Flip the chicken over and press down firmly on the breastbone to flatten the chicken so it lies evenly. Pat the chicken dry with paper towels.
- In a small bowl, combine 2 teaspoons of the smoked paprika, the garlic powder, ½ teaspoon of the oregano, 1 tablespoon of the salt, and the pepper. Season the chicken generously with the spice mixture, getting it all around and under the skin a bit. Refrigerate, uncovered, until ready to cook.
- Preheat the oven to 450°F.
- In a large bowl, combine the sweet potatoes with the remaining ½ teaspoon oregano, remaining 1 teaspoon smoked paprika, the remaining 1 teaspoon salt, and 2 tablespoons of the olive oil. Spread the potatoes evenly on a sheet pan. Place the chicken on top of the potatoes, then drizzle with the remaining 2 tablespoons olive oil and rub to coat well.
- Roast the chicken for about 20 minutes, then toss the potatoes in the pan and return the sheet pan to the oven for another 20 minutes, or until an instant-read thermometer registers at least 160°F at the thickest part of the breast and leg, or the juices run clear when pierced with a knife.
- Let the chicken rest for 10 to 15 minutes. Then, carve the chicken into serving pieces and serve along with the potatoes and Romesco Sauce, if desired. It’s all good.
Romesco Sauce
- In a blender, combine the almonds, bread pieces, roasted peppers, tomato paste, canned tomatoes, vinegar, red pepper flakes, and salt.
- Pulse a few times to break up large chunks, then blend for 30 seconds until very smooth, adding the olive oil in a slow, steady stream.
- Store in an airtight container in the fridge for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
