Spatchcock Chicken Recipe
Get ready to make a classic, flavorful roast chicken with a twist: this spatchcock chicken is seasoned to perfection, packed with fresh herbs, lemon, and garlic butter, and roasted alongside hearty carrots and potatoes. It’s a go-to for busy nights, family gatherings, or any time you crave a hearty, comforting dinner that looks impressive but is actually a breeze to pull together!
When it comes to roast chicken, this Spatchcock Chicken recipe is all about easy prep and big flavor. By flattening the chicken (a.k.a. spatchcocking), it cooks faster, gets a crispier skin, and stays juicy, all while soaking up garlic herb butter and zesty lemon. Roasted with simple potatoes and carrots, this one-pan meal is a keeper for weeknights and weekends alike.
Why you’ll love this Spatchcock Chicken Recipe
Why Spatchcock?
Spatchcocking might sound fancy, but it’s really just a quick way to get your chicken cooking evenly. All you’re doing is cutting out the backbone and flattening it, which means more surface area to crisp up and less time in the oven. The best part? It looks impressive, so it’s perfect if you’re having company or just want to make dinner a bit special.
Ingredients Needed for this Spatchcock Chicken Recipe
- Whole Chicken: Look for a fresh 5-6 pound bird for the best flavor. Removing the backbone allows it to cook faster and more evenly.
- Salt: Essential for a quick dry brine, which keeps the chicken juicy and flavorful. A mix of under-the-skin and outer seasoning works best.
- Unsalted Butter: Blended with herbs, it adds richness and keeps the chicken moist. Unsalted butter lets you control the salt level.
- Fresh Rosemary & Thyme: These earthy herbs give a delicious aroma and flavor to the chicken. Fresh herbs work best, but dried can work if that’s what you have.
- Garlic: Just one clove, pressed, adds depth to the herb butter without overpowering the flavors.
- Lemon Zest: Adds brightness and enhances the herb flavor. Freshly zested lemon works wonders here.
- Black Pepper: Adds a little bite to the seasoning. Freshly ground pepper has the best flavor.
- Olive Oil: Perfect for coating the potatoes and carrots, helping them roast up nice and golden.
- Yukon Gold Potatoes: Their creamy texture is great for roasting, and they hold up well to high heat.
- Carrots: Roasting brings out their natural sweetness, making them a great pairing with savory chicken.
How to make this Spatchcock Chicken Recipe
**For more detailed instructions, please refer to the printable recipe card below.**
Place it breast-side down and use kitchen shears to remove the backbone. Flip, press firmly on the breastbone to flatten, and loosen the skin over the breast, thighs, and legs.
Rub salt under the skin, then sprinkle a bit on the underside. Place on a baking sheet, cover, and refrigerate for 20 minutes.
Mix softened butter with rosemary, thyme, garlic, lemon zest, salt, and pepper.
Place potatoes and carrots on the baking sheet, toss with olive oil, salt, and pepper, and arrange around the chicken.
Pat the chicken dry, then spread herb butter under the skin and on the outside. Place the chicken onto the veggies.
Roast for 50-55 minutes, rotating halfway, until the chicken reaches 165°F.
Variations
- Garlic-Lemon Explosion: Double the garlic and lemon zest in the herb butter for a more intense citrus-garlic flavor.
- Spicy Herb Chicken: Add a pinch of red pepper flakes to the herb butter for a subtle kick.
- Smoky Paprika Twist: Add smoked paprika to the herb butter for a smoky depth that complements the roasted veggies.
- Citrus Herb Mix: Use a mix of lemon and orange zest for a bright, fresh twist on the classic.
- Potato-Only Side: Skip the carrots and add extra potatoes, tossing them in the herb butter for a double dose of flavor.
Serving Suggestions
- Crusty Bread: Try crusty bread to soak up the juices—a simple, satisfying option. Give this recipe for Rustic Bread a go.
- With a Simple Side: Pair with a nutritious side like Creamed kale or Honey Glazed Carrots for a wholesome meal.
- Mashed Potatoes: Serve with creamy Mashed Potatoes and drizzle the chicken juices over them.
- Holiday-Style Spread: Add stuffing and Cranberry Sauce for a festive feel any time of year.
- Leftovers for Pasta: Use leftover chicken to make this yummy Chicken and Broccoli Alfredo.
Storage and Freezing
- How should I store Sausage Casserole?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to keep the skin crispy.
- Can I freeze Sausage Casserole?
Portion out the chicken and veggies in freezer bags for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
Don’t forget to pin this for later!
Tips & Tricks
- Use a Large Baking Sheet: This helps the veggies roast instead of steam, giving you crispy edges.
- Room Temperature Chicken: Letting the chicken sit out for a bit before roasting helps it cook evenly.
- Rotate the Pan: Rotating halfway through helps the chicken and veggies cook evenly and brown well.
- Check Temp for Doneness: A meat thermometer should read 165°F in the thickest part of the chicken.
- Rest Before Carving: Letting the chicken rest keeps the juices in, making it juicier and easier to carve.
Recommended
More Meaty Mains
FAQ
Spatchcock Chicken Recipe
Equipment
- Rimmed baking sheet
- Kitchen shears or knife
- Cutting board
- Small bowl
- Measuring Spoons
Ingredients
- 1 5–6-pound whole chicken giblets removed
- 3 ½ teaspoons salt divided
- 4 tablespoons unsalted butter softened
- 2 teaspoons rosemary minced
- 2 teaspoons thyme minced
- 1 garlic clove minced
- Zest of one lemon about 1-2 teaspoons
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 ½ pounds Yukon gold potatoes sliced ¾-inch thick
- 1 pound carrots cut into ½-¾-inch pieces
Instructions
- Rinse the chicken under cool water, then pat dry with paper towels. Place it breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken breast-side up, press down on the breast to flatten it.
- Gently slide your fingers between the skin and meat over the breast, thighs, and legs to create a pocket for the seasoning. Be careful not to tear the skin.
- Rub about 3 teaspoons of salt under the loosened skin, spreading it evenly over the breast, thighs, and legs. Flip the chicken over and sprinkle another ½ teaspoon of salt on the underside. Place the chicken breast-side up on a baking sheet, cover, and refrigerate for 20 minutes to let the salt absorb.
- In a small bowl, combine the softened butter, rosemary, thyme, garlic, lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper. Mix until well blended.
- Take the chicken out of the fridge about 25 minutes before baking to let it warm up slightly. Preheat the oven to 425°F.
- Pat the chicken dry again with paper towels. Spread the herb butter mixture under the skin of the breast, thighs, and legs, reserving a little to rub on the outside of the chicken.
- Arrange the sliced carrots and potatoes on a large baking sheet. Drizzle with olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper, and toss to coat.
- Place the chicken in the center of the pan, with the vegetables around it and roast in the preheated oven for 50-55 minutes, or until the chicken reaches an internal temperature of 165°F. Rotate the pan halfway through cooking for even browning.
- Remove the chicken from the oven and let it rest for 5-10 minutes before carving. Serve with the roasted vegetables.
