Description
This Spatchcock Chicken recipe offers a juicy, flavorful one-pan roasted chicken with garlic herb butter and perfectly cooked vegetables. Flattening the chicken ensures even cooking and crispy skin, making it an easy yet impressive meal for any occasion.
Ingredients
Scale
Chicken and Seasoning
- 4 1/4 lb whole chicken
- 1/2 tsp salt (sea salt preferred)
- 1/8 tsp black pepper
Garlic Herb Butter
- 4 Tbsp unsalted butter (softened)
- 1 Tbsp olive oil (plus more for drizzling)
- 1 Tbsp parsley (finely chopped)
- 2 garlic cloves (minced)
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp salt (plus more for vegetables)
- 1/8 tsp black pepper
Vegetables
- 2 lbs medium red potatoes (scrubbed and quartered)
- 3 medium carrots (peeled and quartered)
- 8 oz Brussels sprouts (trimmed and halved)
Instructions
- Spatchcock the Chicken: Place the chicken breast-side down with wings and neck facing you. Using kitchen shears, cut along both sides of the backbone to remove it. Open the rib cage and use a heavy knife to score down the sternum to help flatten the chicken. Season the inside cavity with 1/2 tsp salt and a pinch of black pepper.
- Flatten and Prepare Chicken: Flip the chicken breast-side up onto a parchment-lined, rimmed baking sheet. Press down firmly on the breastbone with the palm of your hand to flatten the chicken. Carefully separate the skin from the meat over the breast, thigh, and drumstick areas using your thumbs.
- Make Garlic Herb Butter: In a small bowl, combine softened butter, olive oil, parsley, minced garlic, lemon zest, lemon juice, 1 tsp salt, and 1/8 tsp black pepper. Mash with a fork for a couple of minutes until well incorporated.
- Apply Butter and Prepare Vegetables: Spread two-thirds of the garlic herb butter mixture under the chicken skin evenly. Dot and spread the remaining butter all over the surface of the chicken. Arrange the prepared potatoes, carrots, and Brussels sprouts around the chicken on the baking sheet. Drizzle everything with olive oil and season generously with salt and black pepper.
- Bake the Chicken and Vegetables: Preheat the oven to 425˚F. Bake uncovered for 45 minutes or until the internal temperature of the thickest part of the breast reads 160˚F on an instant-read thermometer.
- Rest and Serve: Remove the chicken from the oven and let it rest uncovered on a cutting board for 10 minutes before carving and serving. This resting step ensures juicy, tender meat.
Notes
- This spatchcock technique allows the chicken to cook evenly and yields juicy meat with crispy skin.
- The garlic herb butter infuses the chicken with aromatic flavors and keeps it moist.
- Using one pan for chicken and vegetables makes this meal easy to prepare and clean up.
- Ensure the chicken reaches an internal temperature of 160˚F for safe and perfectly cooked meat.
Nutrition
- Serving Size: 1 serving
- Calories: 523 kcal
- Sugar: 4 g
- Sodium: 748 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 125 mg
