Justin Chapple is back with another sheet-pan chicken recipe in this week’s episode of Mad Genius: Home Edition.

By Bridget Hallinan
April 28, 2021
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If you loved Justin Chapple's sheet-pan chicken with sourdough and bacon, we have good news—this week's episode of Mad Genius: Home Edition is all about sheet-pan chicken, too. Enter rosemary-roasted chicken with artichokes and potatoes, a quick recipe from our May issue starring spatchcocked chicken. The bird is seasoned all over with a flavor-packed mix of smoked paprika, lemon zest, salt, and pepper, loaded onto a sheet pan, and paired with baby potatoes, artichokes, and—you guessed it—plenty of rosemary. The end result is a quick (we're talking just over an hour, quick) meal that can easily be made on a weeknight. 

Read on for Justin's method and tips, and follow along with the video above.

Spatchcock the Chicken

To start, you'll want to spatchcock your chicken, and Justin says the easiest way to do it is with kitchen shears. Take the whole chicken and flip it so it's breast-side down on the board, and cut along both sides of the backbone so you can remove it. (Save the backbone for homemade chicken stock.) Next, make a cut at the top of the breastbone to help remove it, press down to flatten the chicken, and then grab and remove the breastbone. Finally, take the wing tips and tuck them behind the wings so that they'll be protected while the bird cooks.

Season It

Take your spatchcocked chicken and transfer it (again, breast-side down) to a sheet pan that's lined with aluminum foil. Grab the extra-virgin olive oil, kosher salt, black pepper, smoked paprika, and finely grated lemon zest, and season both sides of the chicken.

Gather Your Fixings and Roast (Twice!)

In a large bowl, combine the baby potatoes, lemon slices, shallots (halved lengthwise and skin-on, to prevent burning), and rosemary sprigs. Drizzle on extra-virgin olive oil, sprinkle on salt and pepper, and toss everything to coat. Then, scatter the mixture around the chicken on the sheet pan and roast everything for 30 to 40 minutes at 450°F.

After the initial roast, you'll want to add your marinated artichoke hearts to the pan, along with a few more rosemary sprigs. Then, return everything to the oven for a 5- to 10-minute bake, until the chicken is cooked through and the potatoes are tender. You want a thermometer inserted in the thickest portion of the chicken to register 155°F.

Serve

Let it rest for 10 minutes, allowing the temperature to rise to 165°F before you serve. Although you certainly can carve the chicken on a cutting board and transfer it to a platter, Justin shows that carving it right on the sheet pan is easy, too, thanks to those kitchen shears. 

Once you're done carving? Pile it all on a plate and tuck in.

"The smoked paprika and the lemon on that chicken is just outstanding," Justin says. "The potatoes are a little crispy. They're a little tender. Those marinated artichoke hearts bring it all together. And of course, that rosemary scented the whole thing." 

Get the Recipe: Rosemary-Roasted Chicken with Artichokes and Potatoes