Spatchcock Chicken Recipe Video
Ingredients
- 4 1/4 lb whole chicken
*
- 1/2 tsp salt)
(we used sea salt
- 1/8 tsp black pepper
- 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
- 2 lbs medium red potatoes
scrubbed and quartered
- 3 medium carrots
peeled and quartered
- 8 oz Brussels sprouts
trimmed and halved
Directions
- 1
(Preheat oven to 425˚F after step 4). Place chicken breast-side down with the wings/ neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper.
- 2
Flip the chicken over breast side up and set on parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat. Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas.
- 3
In a small mixing bowl, combine the flavored butter ingredients. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter.
- 4
Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.
- 5
Place prepared vegetables all around the chicken and drizzle everything with olive oil. Sprinkle chicken and vegetables generously with salt and some black pepper to taste.
- 6
Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.
Spatchcock Chicken Recipe Video
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Based on 642 ratings
Rating Breakdown
About this Recipe
Craving a perfectly roasted whole chicken that’s juicy, tender, and bursting with flavor every single time? This Spatchcock Chicken recipe is your ultimate guide to achieving restaurant-quality results right in your own kitchen. It’s a truly satisfying one-pan dinner that delivers on taste and convenience. The brilliance of spatchcocking—removing the backbone and flattening the chicken—allows for incredibly even cooking, ensuring both the breast and thigh meat finish perfectly cooked without drying out. This technique also creates more surface area for that aromatic garlic herb butter, deeply infusing the chicken with rich, savory notes and guaranteeing irresistibly crispy skin. It’s an easy method that transforms a simple roasted chicken into something extraordinary. Prepare for a wonderfully succulent roasted chicken, its skin beautifully browned and crackling with flavor from a generous slathering of garlic, fresh parsley, and bright lemon zest infused butter. Every bite of chicken is incredibly tender and moist, complemented by the perfectly roasted red potatoes, sweet carrots, and earthy Brussels sprouts that cook in the same pan, soaking up all those delicious pan juices. This balanced and hearty meal offers a delightful blend of textures and robust flavors, making it a truly comforting and impressive dish. While the garlic herb butter and vegetable medley are a winning combination, feel free to make this recipe your own. You can adjust the proportions of the red potatoes, carrots, and Brussels sprouts, or even omit one if you have a preference. For an extra layer of flavor, consider adding a pinch of dried thyme or rosemary to the butter mixture alongside the fresh parsley and garlic. This magnificent spatchcock chicken, complete with its roasted vegetables, is the ideal centerpiece for a cozy family dinner or a relaxed weekend gathering. Serve it directly from the pan for a rustic presentation, allowing everyone to enjoy the incredible aroma as it comes to the table.