Description
This Spatchcock Chicken recipe delivers a perfectly roasted whole chicken that is juicy and flavorful from a garlic herb butter, accompanied by roasted red potatoes, carrots, and Brussels sprouts. Flattening the chicken ensures even cooking and crispy skin, making this one-pan meal both simple and delicious.
Ingredients
Scale
Chicken and Seasoning
- 4 1/4 lb whole chicken
- 1/2 tsp salt (we used 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 your oven to 425˚F. Place the chicken breast-side down on a cutting board with the wings and neck facing you. Using kitchen shears, cut along both sides of the spine through the ribs to remove it. Then, score down the sternum with a heavy knife to pop out the breastbone and flatten the chicken. Season the inside cavity with 1/2 tsp salt and a pinch of black pepper.
- Flatten the Chicken: Flip the chicken breast side up and place it on a parchment-lined rimmed baking sheet. Using the palm of your hand, press firmly over the breastbone to lay the chicken completely flat. Gently 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 the softened butter with olive oil, chopped parsley, minced garlic, lemon zest, lemon juice, 1 tsp salt, and 1/8 tsp black pepper. Mash with a fork for a few minutes until the lemon juice is mostly incorporated.
- Apply Butter and Prepare Vegetables: Spread two-thirds of the garlic herb butter mixture under the chicken skin, dotting and spreading the remaining butter all over the chicken’s surface. Arrange the quartered potatoes, carrots, and halved Brussels sprouts around the chicken on the baking sheet. Drizzle everything with additional olive oil, then season the chicken and vegetables generously with salt and pepper to taste.
- Bake and Rest: Bake the chicken uncovered at 425˚F for about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 160˚F. Remove the chicken from the oven and let it rest uncovered on a cutting board for 10 minutes before carving and serving.
Notes
- This spatchcock method creates an evenly cooked chicken with crispy skin.
- The garlic herb butter adds moisture and rich flavor under the skin and on top.
- Roasting vegetables alongside the chicken makes this a complete, easy one-pan meal.
- Ensure the chicken reaches an internal temperature of 160˚F for safe consumption while retaining juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 523 kcal
- Sugar: 4 g
- Sodium: 748 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 125 mg
