Description
This Spatchcock Chicken recipe delivers a perfectly roasted whole chicken that is juicy and full of flavor thanks to a garlic herb butter infusion. Flattened by removing the spine, the chicken cooks evenly alongside roasted vegetables on a single pan, making it an easy and delicious one-pan dinner ideal for weeknight meals or special gatherings.
Ingredients
Scale
Chicken and Seasoning
- 4 1/4 lb whole chicken
- 1/2 tsp sea salt
- 1/8 tsp black pepper
Garlic Herb Butter
- 4 Tbsp unsalted butter, softened
- 1 Tbsp olive oil (plus more to drizzle)
- 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
- Prepare the Chicken: Preheat oven to 425˚F after completing step 4. Place the whole chicken breast-side down with the wings and neck facing you. Using kitchen shears, carefully cut alongside the spine on both sides to remove it entirely. Open the rib cage and use a heavy knife to score down the sternum to help pop out the breastbone and flatten the chicken. Season the inside cavity with 1/2 tsp salt and a pinch of black pepper.
- Flatten and Position Chicken: Flip the chicken breast-side up and set it on a parchment-lined, rimmed baking sheet. Using the palm of your hand, firmly press down on the breastbone to ensure the chicken lays flat. Separate the skin from the meat using your thumbs over the breast, thigh, and drumstick areas to prepare for butter application.
- Make Garlic Herb Butter: In a small bowl, combine softened butter, olive oil, finely chopped parsley, minced garlic, lemon zest, lemon juice, 1 tsp salt, and 1/8 tsp black pepper. Mash with a fork until the lemon juice is mostly incorporated and the mixture is smooth and flavorful.
- Apply Butter to Chicken: Spread two-thirds of the garlic herb butter mixture under the loosened skin of the chicken, dotting and spreading the remaining butter evenly all over the outside of the chicken skin for maximum flavor and moisture.
- Prepare Vegetables and Season: Arrange the quartered red potatoes, carrots, and halved Brussels sprouts evenly around the chicken on the baking sheet. Drizzle everything with additional olive oil. Generously sprinkle salt and some black pepper over the chicken and vegetables to taste.
- Roast the Chicken and Vegetables: Bake uncovered in the preheated oven at 425˚F for 45 minutes or until an instant-read thermometer inserted into the thickest part of the chicken breast registers 160˚F, indicating the chicken is fully cooked and juicy.
- Rest and Serve: Remove the chicken from the oven and let it rest uncovered on a cutting board for 10 minutes before slicing and serving, allowing juices to redistribute for optimal tenderness.
Notes
- This spatchcock method ensures even cooking and a crispy skin on the whole bird.
- Using garlic herb butter under the skin keeps the meat moist and flavorful.
- The vegetables roast alongside the chicken, soaking up delicious juices and making a complete one-pan meal.
- Resting the chicken before carving helps retain its juices for a tender result.
- Use an instant-read thermometer for best accuracy to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 523 kcal
- Sugar: 4 g
- Sodium: 748 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 125 mg
