Spatchcock Chicken
If you're looking for a simple way to prepare a juicy and tasty chicken, then this spatchcock chicken recipe is just what you need! Moist on the inside with golden, crispy skin on the outside, this spatchcock chicken is roasted on a bed of lemon along with some potatoes and carrots, making it a full meal. It's super easy to prepare and is the fastest way to cook a whole chicken.
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Servings: 5 - 6 servings
Equipment
Ingredients
For the Spatchcock Chicken
- 5 pounds whole chicken neck and giblets removed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup unsalted butter softened
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic minced
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon rosemary freshly chopped
- 1 teaspoon thyme freshly chopped
- 1 lemon cut into slices
- 1 tablespoon olive oil
For The Potatoes and Carrots
- 1½ pounds baby potatoes halved
- 2 cups carrots cut into thick 1½ inch chunks
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme or herb of choice freshly chopped
Instructions
- Pat the whole chicken dry with paper towels and let rest at room temperature for 10 to 15 minutes.
- Line a large baking sheet with foil and spray with non-stick spray.
- Heat oven to 425F.
Prepare the Chicken:
- Place the chicken on a large cutting board. Using kitchen shears, cut alongside the backbone and remove it and any small bones sticking out.
- Turn the chicken breast side up on the cutting board and place your palms over the center of the breastbone to press firmly down between the two breasts, flattening out the chicken.
- Season both sides of the chicken with salt and black pepper.
- In a small bowl, combine the softened butter, lemon juice, lemon zest, minced garlic, onion powder, paprika, rosemary, and thyme. Mix until a soft butter paste is formed.
- Using fingers, gently pull the skin away from the meat throughout the chicken. Spread half of the mixture under the skin of the chicken and the remaining half on top of the chicken.
- Place lemon slices in the center of the baking sheet. Place the chicken, breast-side up, on the center of the prepared baking sheet, on top of the lemon slices.
- Tuck wing tips behind the chicken.
Prepare the Potatoes and Carrots:
- Toss the potatoes and carrots in the olive oil until evenly coated. Season with salt, black pepper, garlic powder, and thyme.
- Arrange potatoes and carrots around the chicken on the baking sheet as close to a single layer as possible.*
Roast the Chicken and Vegetables:
- Do a quick drizzle of a tablespoon of olive oil or oil spray on the top of the chicken.
- Bake for 60 to 70 minutes or until the breast and thighs have reached 165 degrees F.
- Halfway through cooking, gently stir the potatoes and carrots for even roasting on all sides. If the top of the chicken is browning too quickly, you can tent it with tin foil.
- When done, remove the baking sheet from the oven and allow the chicken to rest for about 10 minutes.
Notes
* If needed, use a second sheet pan for the potatoes and carrots.
Nutrition
Serving: 1serving | Calories: 761kcal | Carbohydrates: 31g | Protein: 44g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1129mg | Potassium: 1188mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9379IU | Vitamin C: 37mg | Calcium: 73mg | Iron: 4mg