3 ½ pound whole chicken, spatchcocked (backbone removed) 

Olive oil spray 

1 ¼ teaspoon sweet paprika, divided 

1 ¼ teaspoons garlic powder 

1 ½ teaspoons Kosher salt, divided 

Freshly ground black pepper, to taste 

3 medium sweet potatoes, 8 ounces each, peeled 

3 large shallots, peeled and halved (or 1 small red onion cut into wedges) 

1 tablespoon extra virgin olive oil 

4 sprigs fresh rosemary 

DIRECTIONS: Preheat the oven to 400° F and line a rimmed baking sheet with parchment paper. Place the chicken on the parchment paper and lay it flat. Spray generously with the olive oil spray and season with the ¾ teaspoon paprika, 1 teaspoon salt, and ¼ teaspoon garlic powder and black pepper, to taste, on both sides. Halve then quarter the sweet potatoes so you have 8 pieces each. Add them to a bowl with shallots or red onion. Drizzle with the olive oil and season with the remaining ½ teaspoon salt, ¾ teaspoon paprika, ¼ teaspoon of black pepper, garlic powder, and rosemary. Add the mixture to the baking sheet surrounding the chicken and nestle in the rosemary. Transfer the baking sheet to the oven to roast for 50-60 minutes, or until the thickest part of the chicken thigh is 165 degrees F. Flip the vegetables after 30 minutes. Remove the chicken from the oven and let rest for 10 minutes before carving and serving. 

NOTES: To spatchcock a chicken at home: Remove any giblets from the cavity of the chicken and discard them. Place the chicken, breast-side down, on a clean work surface. Using kitchen shears, carefully cut along both sides of the backbone to remove it. Flip the chicken over so it is breast-side up, then press firmly on the breastbone with your hands until you hear a crack. This will help the chicken lay flat for even cooking. You can also ask your butcher to remove the backbone from the chicken. The nutrition will vary depending on if you eat dark meat or white, skin or no skin. This is calculated with 8 ounces skin-on chicken breast. 

NUTRITION INFO: 1/4 chicken, 6 pieces potatoes, Calories: 506 kcal, Carbohydrates: 21 g, Protein: 50 g, Fat: 25 g, Saturated Fat: 6.5 g, Cholesterol: 145 mg, Sodium: 628 mg, Fiber: 5.5 g, Sugar: 11 g

(Recipe and photo courtesy of Skinnytaste)