Easy One Pan Chicken, Potatoes & Homemade Coleslaw
ID: 33c8aab6...
A fantastic, budget-friendly one-pan roast chicken dish featuring spatchcocked chicken cooked over a rack. It is served with crispy crinkle-cut potatoes, a vibrant, aromatic homemade chili sauce made from roasted chilies and garlic, and a fresh, crunchy vegetable-packed coleslaw.
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🍳 Cooking Flow
Marinate the spatchcocked chicken with harissa, oil, vinegar, garlic, and pricked whole chilies. → Roast the chicken on a rack over the tray veggies at 180°C (350°F) for 30 minutes. → Remove the roasted aromatics, toss crinkle-cut potatoes in the tray juices with smoked paprika, and roast with the chicken for another 30 minutes. → Blend the roasted garlic, deseeded chilies, onions, mint, vinegar, and water into a smooth chili sauce. → Grate fresh vegetables for a colorful coleslaw, dress it, and serve with the carved chicken, crispy potatoes, and chili sauce.
Cooking Steps
Brief Cooking Order
Marinate the spatchcocked chicken with harissa, oil, vinegar, garlic, and pricked whole chilies. → Roast the chicken on a rack over the tray veggies at 180°C (350°F) for 30 minutes. → Remove the roasted aromatics, toss crinkle-cut potatoes in the tray juices with smoked paprika, and roast with the chicken for another 30 minutes. → Blend the roasted garlic, deseeded chilies, onions, mint, vinegar, and water into a smooth chili sauce. → Grate fresh vegetables for a colorful coleslaw, dress it, and serve with the carved chicken, crispy potatoes, and chili sauce.
Introduction
A fantastic, budget-friendly one-pan roast chicken dish featuring spatchcocked chicken cooked over a rack. It is served with crispy crinkle-cut potatoes, a vibrant, aromatic homemade chili sauce made from roasted chilies and garlic, and a fresh, crunchy vegetable-packed coleslaw.
Step 1
In a metal roasting tray, mix harissa paste, olive oil, wine vinegar, and a pinch of salt and black pepper to create the marinade base.
Step 2
Cut a whole bulb of garlic horizontally in half and add it to the tray. Prick the fresh chilies with a knife (to prevent exploding) and add them to the marinade.
Step 3
Spatchcock the chicken by cutting down the backbone, opening it like a book, and pressing it down flat. Place the chicken in the tray and rub the marinade all over it.
Step 4
Cut the red and white onions into wedges, add them to the tray, and toss with the marinade. Lift the chicken and place it on a wire rack resting on top of the tray.
Step 5
Place the tray in the oven at 180°C (350°F) to roast for 30 minutes, allowing the chicken juices to drip onto the ingredients below.
Ingredients List
Important Notes
Spatchcocking the chicken helps it cook much faster and more evenly.
Roasting the chicken on a wire rack above the tray allows the skin to get crispier while dripping flavorful fat onto the veggies below.
Deseeding the roasted chilies removes the intense heat, leaving behind a complex, fruity, and rounded chili flavor for the sauce.
Using a crinkle-cutter on veggies and fruits makes them visually appealing and fun to eat, especially for children.
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