Get ready to transform your ordinary Sunday into a culinary adventure that'll have your family and friends begging for seconds! This easy-breezy summer menu isn't just a recipe—it's a flavor explosion that combines crispy roasted chicken, golden baby potatoes, and vibrant green beans into one irresistible dish. Whether you're a seasoned home chef or a weekend cooking novice, this recipe promises to deliver restaurant-quality results with minimal effort and maximum deliciousness.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken, spatchcocked
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- Salt and pepper to taste
- 1 lb baby potatoes, halved
- 1 bunch green beans, trimmed
- Fresh lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to achieve a crispy skin on the chicken while roasting.
- Prepare the chicken by spatchcocking it. If you haven't done this before, place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breast to flatten it.
- In a small bowl, mix together the olive oil, smoked paprika, salt, and pepper. Rub this mixture all over the spatchcocked chicken, making sure to get under the skin for maximum flavor.
- Place the seasoned chicken on a large baking sheet or roasting pan, skin-side up. Arrange the halved baby potatoes around the chicken, cut side facing up. Drizzle a little olive oil over the potatoes and season with salt and pepper.
- Roast the chicken and potatoes in the preheated oven for about 40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown and crispy.
- While the chicken is roasting, prepare the green beans. Bring a pot of salted water to a boil. Once boiling, add the trimmed green beans and blanch them for about 3-4 minutes until they are bright green and slightly tender.
- After blanching, immediately transfer the green beans to a bowl of ice water to stop the cooking process. This will help them retain their vibrant color and crispness.
- Once the chicken has roasted for 40 minutes, add the blanched green beans to the baking sheet, spreading them evenly around the chicken and potatoes. Return the pan to the oven and roast for an additional 10-15 minutes until the green beans are tender and the chicken is fully cooked.
- Once the chicken is done, remove it from the oven and let it rest for about 5-10 minutes before carving. This resting period allows the juices to redistribute, ensuring a moist chicken.
- Serve the roasted chicken alongside the baby potatoes and green beans. Garnish with fresh lemon wedges for an added burst of flavor. Enjoy your Casual Sunday Easy Breezy Summer Menu!
Tips
- Spatchcocking is your secret weapon for perfectly cooked chicken. By flattening the bird, you ensure even cooking and incredibly crispy skin.
- Use a meat thermometer to guarantee your chicken reaches the safe internal temperature of 165°F (75°C) without overcooking.
- For extra flavor, try experimenting with different herb and spice combinations in your olive oil rub. Rosemary, thyme, or za'atar can add exciting twists.
- The ice bath for green beans is crucial—it stops the cooking process and helps maintain their bright green color and crisp texture.
- Let your chicken rest after cooking. This simple step ensures juicy, tender meat that will have everyone at the table asking for your culinary secrets.
Nutrition Facts
Calories: 363kcal
Carbohydrates: 16g
Protein: 37g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 100mg
