There are dozens of ways to roast a chicken, but this is a flavorful twist on a Sunday classic. While our buttermilk chicken will forever be my favorite, I don’t always have the energy (or memory) to marinate the chicken overnight and take up extra fridge space.

Cook time will depend on your chicken. I suggest a smaller bird, as they are more tender and cook quicker.

We spatchcock the chicken, lay it on a bed of lots of bell peppers and onions, and coat the chicken with warm fajita spices. This also works with 2 1/2 - 3-pounds chicken pieces, which are a little easier to distribute to a group.

Serve this with pre-cooked brown rice, smashed avocado and lime wedges. It’s great in a tortilla, too.

We had enough chicken to roll over to the tinga potatoes.

Saving time? Use a taco spice blend in both the roast chicken and the stuffed sweet potato recipes. I love the Siete Foods or Thrive Market packets. Be mindful that those containing sugar will cause your chicken to brown quicker.