Grilled Split Chicken with Roasted Potatoes and Baby Spinach

Bring the flavors of a perfectly prepared home-cooked meal to your table with this Grilled Split Chicken with Roasted Potatoes and Baby Spinach. A beautifully grilled split chicken delivers juicy, savory flavor with a crisp, golden exterior, while roasted potatoes and tender baby spinach create a comforting and well-balanced plate. Simple enough for a weeknight dinner yet special enough for entertaining, this recipe is a celebration of wholesome ingredients, fresh flavors, and the joy of gathering around a delicious meal.

Prep Time

20 min

Cook Time

55 min

Total Time

1 hr 15 min

Serving Size

Difficulty

Easy

A roasted whole chicken served on a white plate with green salad greens, roasted small potatoes, and a fork and knife on a rustic wooden table.

Ingredients

For the Chicken
1 split chicken

olive oil

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon fresh ground black pepper

1/2 teaspoon dried thyme; crumbled

1/2 teaspoon rosemary; chopped

1/2 teaspoon dried oregano; crumbled

3/4 teaspoon salt

For the Potatoes
1 pound baby potatoes; washed and patted dry

2 tablespoons olive oil

kosher salt; to taste

freshly ground black pepper; to taste

For the spinach
2 large handfuls fresh baby spinach

1 half lemon

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Pasture Raised Heritage Split Chicken

$34.95

Instructions

For the Chicken:
1. Rub each chicken half with a small amount of oil. Mix the remaining ingredients in a small bowl to make the spice rub. Then rub the spice mix onto the chicken. If possible, refrigerate at least 45 minutes for spices mingle.

2. Heat the grill to medium. Just before grilling, lightly coat the chicken skin with oil. Grill, skin side down, directly over medium heat, until grill marks form and the skin starts to turn color. Turn the halves over and decrease heat. Cover the grill. Every 15 minutes or so, reposition the half so it cooks evenly. Cook covered until done, about 40 minutes.

3. Chicken is done when the thigh is 170 degrees F.

For the Potatoes:
1. Preheat the oven to 350 degrees F.

2. Place the potatoes on a baking sheet and pour over the olive oil. Season with salt and pepper. Using your hands, roll the potatoes around until they are all well coated and in a single layer.

3. Bake for 30 minutes or until fork tender. Serve with the chicken and baby spinach sprinkled with a bit of lemon juice.

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