Description
This Spatchcock Chicken recipe is the best way to roast a whole chicken! Flattening the bird ensures even cooking, while a garlic herb butter keeps it juicy and flavorful. Roasted alongside potatoes, carrots, and Brussels sprouts, this one-pan meal is easy and delicious!
Ingredients
Units
Scale
For the Chicken:
- 4 1/4 lb whole chicken
- 1/2 tsp sea salt
- 1/8 tsp black pepper
For the Garlic Herb Butter:
- 4 tbsp unsalted butter, softened
- 1 tbsp olive oil (plus more for drizzling)
- 1 tbsp fresh 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
For the Roasted 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 whole chicken breast-side down on a cutting board.
- Using kitchen shears, cut along both sides of the backbone and remove it.
- Open the rib cage and score the sternum with a heavy knife to help flatten the chicken.
- Season the inside of the chicken with ½ tsp salt and a pinch of black pepper.
-
Flatten and Prep the Chicken:
- Flip the chicken breast-side up and press down firmly on the breastbone until it lays flat.
- Use your thumbs to gently separate the skin from the breast, thighs, and drumsticks.
-
Make the Garlic Herb Butter:
- In a small bowl, mash together all butter ingredients until well combined.
-
Butter and Season the Chicken:
- Spread ⅔ of the butter mixture under the skin of the chicken.
- Dot and spread the remaining butter over the surface of the chicken.
-
Prepare the Roasting Pan:
- Line a rimmed baking sheet with parchment paper.
- Arrange the potatoes, carrots, and Brussels sprouts around the chicken.
- Drizzle everything with olive oil and sprinkle with salt and black pepper.
-
Roast the Chicken:
- Preheat the oven to 425°F.
- Bake uncovered for 45 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reaches 160°F.
-
Rest and Serve:
- Remove from the oven and let the chicken rest for 10 minutes before carving.
- Serve with the roasted vegetables.
Notes
- Ensure crispier skin by broiling for the last 2-3 minutes.
- For extra juicy chicken, let it rest before slicing.
- Save the backbone to make a homemade chicken stock!
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7 g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg