Go Back
–+ servings
Sliced Spatchcock Chicken.

Spatchcock Chicken Recipe

This Spatchcock Chicken Recipe with herb butter and roasted veggies for an easy one-pan meal that’s flavorful and ready in under two hours.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Brine Time 20 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 312 kcal

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.

Nutrition

Calories: 312kcalCarbohydrates: 41gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 30mgSodium: 2125mgPotassium: 1096mgFiber: 7gSugar: 7gVitamin A: 19348IUVitamin C: 42mgCalcium: 70mgIron: 2mg
Keyword Comfort Food, Healthy, Holidays, One Pan
Tried this recipe?Let us know how it was!