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Description
Transform an ordinary chicken dinner into something extraordinary with this flattened roasting technique. The herb-infused butter creates incredible flavor while the one-pan approach delivers perfectly cooked vegetables that absorb all the delicious drippings.
Ingredients
Ingredients for Spatchcock Chicken Recipe:
- whole chicken, 4 1/4 lb
- salt, 1/2 tsp (we used sea salt)
- black pepper, 1/8 tsp
Ingredients for Flavored Butter:
- unsalted butter, 4 Tbsp (softened)
- olive oil, 1 Tbsp (plus more to drizzle)
- parsley, 1 Tbsp (finely chopped)
- garlic cloves, 2 (minced)
- lemon zest, 1/2 tsp
- lemon juice, 1 Tbsp
- salt, 1 tsp (plus more for vegetables)
- black pepper, 1/8 tsp
Ingredients for Vegetables:
- medium red potatoes, 2 lbs (scrubbed and quartered)
- medium carrots, 3 (peeled and quartered)
- Brussels sprouts, 8 oz (trimmed and halved)
Instructions
- Begin by preheating the oven to 425°F. Position the chicken breast-side down, ensuring the wings and neck are facing you. Use kitchen shears to cut along both sides of the spine to remove it. Open the rib cage and score down the sternum with a heavy knife to help flatten the chicken. Season the inside with 1/2 tsp of salt and a pinch of black pepper.
- Turn the chicken over so the breast side is facing up and place it on a parchment-lined, rimmed baking sheet. Apply pressure with the palm of your hand on the breast bone to flatten the chicken completely. Use your thumbs to carefully separate the skin from the meat in the breast, thigh, and drumstick areas.
- In a small bowl, mix together the ingredients for the flavored butter. Use a fork to mash the mixture for a couple of minutes until the lemon juice is well blended into the butter.
- Distribute about two-thirds of the butter mixture beneath the chicken skin, then spread the remaining butter over the surface of the chicken.
- Arrange the prepared vegetables around the chicken and drizzle everything with olive oil. Generously season the chicken and vegetables with salt and black pepper to taste.
- Bake the chicken uncovered in the preheated oven for 45 minutes or until an instant-read thermometer shows 160°F when inserted into the thickest part of the chicken breast. Once done, remove from the oven and let it rest uncovered for 10 minutes on a cutting board before serving.
Notes
TECHNIQUE TIP: Let the chicken rest at room temperature for 30 minutes before baking to ensure even cooking.
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days.
SUBSTITUTION: Use thyme instead of parsley for a different herbal note.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 6 people
- Calories: 523 kcal
- Sugar: 4 g
- Sodium: 748 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 125 mg
