Best Ever Spicy Chicken & Sweet Potatoes
Spicy, juicy, and bursting with bold flavors, this butterflied chicken is a game-changer for weeknight dinners. Coated in a smoky, aromatic spice rub and roasted to perfection, it delivers crispy skin and tender meat in record time—all with minimal effort.
Paired with golden, caramelized sweet potato wedges, this meal is the perfect balance of heat and natural sweetness. Roasting the chicken with garlic and lemon infuses it with deep, zesty flavors, while the spice mix adds a delightful kick to every bite.
Simple yet impressive, this dish is ideal for busy cooks looking to serve up a restaurant-quality meal at home. With just a few pantry staples, you can transform a whole chicken into a feast the whole family will love.
Spicy Butterflied Chicken with Sweet Potato Wedges – Ingredients
Whole Chicken – The star of the dish, butterflied for even roasting, ensuring crispy skin and succulent, flavorful meat in every bite.
Lemons – Roasted alongside the chicken, these citrusy gems release their tangy juices, enhancing the dish with bright, zesty depth.
Garlic – Halved and caramelized in the oven, it infuses the chicken with rich, aromatic warmth while adding a subtle sweetness.
Sweet Potatoes – Naturally sweet and hearty, these golden wedges crisp up beautifully, offering a perfect contrast to the spiced chicken.
Smoked Paprika & Chili Flakes – The foundation of the spice rub, delivering deep smokiness and a fiery kick that elevates every bite.
Olive Oil – Helps lock in moisture while ensuring a crispy, golden finish on both the chicken and the potatoes.
Spicy Butterflied Chicken with Sweet Potato Wedges
This bold and flavorful dish brings together crispy, spice-rubbed chicken and golden, caramelized sweet potato wedges. Perfectly roasted with garlic and lemon, this meal delivers an irresistible balance of smoky heat and natural sweetness—an ideal choice for a comforting yet exciting dinner.
Recipe Tips
1. Mastering the Butterfly Technique
Butterflying a chicken might seem intimidating, but it’s a simple technique that ensures even cooking and extra-crispy skin. Use sharp kitchen shears to remove the backbone, then press down firmly on the breastbone to flatten the bird. This method allows for quicker roasting, keeping the meat juicy while achieving a perfectly golden, crispy exterior.
2. Enhancing the Spice Rub for Maximum Flavor
For a deeper, more intense flavor, allow the spice rub to work its magic by marinating the chicken for at least 30 minutes—or overnight if possible. The smoked paprika, chili flakes, and cumin will infuse the meat, while the garlic and oregano add an earthy, aromatic touch. For a smoother rub, grind the spices finely using a mortar and pestle or spice grinder before applying.
3. Achieving Perfectly Crispy Sweet Potatoes
To get those sweet potato wedges crisp and caramelized, avoid overcrowding the tray. Spread them in a single layer with enough space between each piece to allow proper air circulation. Tossing them in olive oil and a bit of the spice rub ensures they soak up the bold flavors while crisping up beautifully. For an extra crunch, roast them at high heat and flip them halfway through cooking.
What to Serve with Spicy Butterflied Chicken
1. Fresh Herb Yogurt Sauce
A cooling yogurt sauce made with Greek yogurt, lemon juice, garlic, and fresh herbs (like cilantro or mint) is the perfect contrast to the heat of the chicken. This creamy, tangy dip balances out the spices and enhances every bite.
2. Simple Green Salad
A crisp salad with arugula, cucumbers, cherry tomatoes, and a light lemon vinaigrette adds a refreshing, crunchy element to the dish. The bright, fresh flavors complement the smoky and spicy notes of the chicken beautifully.
3. Roasted Vegetables or Grilled Corn
For a hearty, well-rounded meal, serve the chicken alongside roasted seasonal vegetables like bell peppers, zucchini, or Brussels sprouts. Alternatively, grilled corn with a sprinkle of lime and chili powder brings out the smoky essence of the dish.
Frequently Asked Questions (FAQ)
1. Can I use boneless chicken instead of a whole chicken?
Yes! While a whole butterflied chicken delivers incredible flavor and juiciness, you can use bone-in chicken thighs or breasts. Adjust the cooking time accordingly, as smaller cuts will cook faster.
2. How spicy is this dish?
The spice level is moderate, but you can easily adjust it. For a milder version, reduce the chili flakes and chili powder. If you love extra heat, add more chili or a pinch of cayenne pepper.
3. Can I cook this chicken on the grill instead of in the oven?
Absolutely! Grilling the butterflied chicken over medium heat will create a smoky, charred crust while keeping the meat juicy. Just make sure to flip it occasionally and monitor for even cooking.
4. How do I store and reheat leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to three days. Reheat in the oven at 180°C (350°F) until warmed through to maintain crispiness. Sweet potatoes can be reheated the same way or quickly crisped up in an air fryer.
This Spicy Butterflied Chicken with Sweet Potato Wedges is a show-stopping meal that’s easy to prepare, packed with flavor, and sure to impress. Whether for a casual family dinner or a weekend feast, it’s a dish that will have everyone coming back for seconds!
Spicy Butterflied Chicken with Sweet Potato Wedges
Ingredients
- 1 whole chicken 1.6kg / 3.5 pounds
- 3 lemons halved
- 1 bulb garlic halved horizontally
- 6 large sweet potatoes scrubbed and cut into chunky wedges
- Olive oil for drizzling
- Freshly ground pepper to taste
- For the spice rub
- 1 tbsp smoked paprika
- 1 1/2 tsp salt
- 1 tsp dried chili flakes
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic granules or powder
- 1/2 tsp ground turmeric
Instructions
- Preheat the oven to 220°C (425°F). Line a deep roasting tray with parchment paper and do the same with a smaller tray for the sweet potatoes.
- In a pestle and mortar, combine the ingredients for the spice rub and crush them together to release the flavors.
- Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone.
- Turn the chicken over and press down firmly on the breastbone to flatten it. Transfer to the prepared roasting tray.
- Rub the chicken generously with the spice rub mixture, saving a small portion for the potatoes. Arrange the garlic and lemon halves around the chicken and drizzle with olive oil.
- Place the sweet potato wedges into a plastic bag. Add 1 tablespoon of the spice rub and 1 tablespoon of olive oil, then shake to coat the potatoes evenly. Transfer to the smaller roasting tray.
- Position the chicken on the lower shelf of the oven and the sweet potatoes on the upper shelf, or side by side if space allows. Roast for 40 minutes, basting the chicken with the pan juices halfway through. The chicken is cooked when its internal temperature reaches 75°C (165°F), which can be verified with a meat thermometer.
- Remove from the oven and allow the chicken to rest for 5-10 minutes before carving.
