Learning how to spatchcock chicken is a great way to step your cooking skills up and prepare a chicken in record time. This one pan roasted spatchcocked chicken with vegetables is a quick and easy dinner time meal. The technique of spatchcocking a chicken means a shorter cook time and juice meat.
Spatchcock chicken also known as butterflied chicken is basically a chicken with the backbone removed and the breastbone flattened. For this recipe, I cooked the chicken at 425 but taking the temp up to 500 will bring your cook time down by about 10 minutes. At 500, you would roast for 15 minutes then add the vegetables and continue to roast for another 10-15 minutes. Either way the skin is crispy and the meat is juicy.
A roasted spatchcock chicken with vegetables goes well with a bed of rice, roasted potatoes (which you can also do on the pan) or if you’re feeling fancy, some risotto.
We use the leftovers to make chicken sandwiches or a flavorful chicken salad. And do yourself a favor by keeping the carcass once all the meat is done. It makes for a great chicken stock. The smokiness of the roasting brings a great flavor to homemade chicken stock. The carcass will stay fresh in the freezer when properly wrapped in case you’re not ready to make your stock right away. I use it along with the backbone I saved from the spatchcocking process.
Here’s a quick video showing how to spatchcock a chicken and set up this one pan meal.
How to Spatchcock Chicken
I’ll have the instructions up for the seasoning blend with measurements shortly but here’s what’s in it:
Dried Basil, garlic powder, thyme, smoked paprika, dried oregano, salt and pepper, onion powder. I use this as a basic seasoning for almost everything swapping out the smoked paprika for sweet paprika on occasion. My confession and the reason why recipes are sometimes few and far between here… I don’t measure in my day to day cooking life. I just season with love but that won’t get you where you need to be so stay tuned. LOL
One-Pan Roasted Spatchcocked Chicken with Vegetables
- 1 whole chicken
- 2-3 Tbp Homemade Seasoning Blend
- 2 tbp olive oil + 1 tsp olive oil, divided
- 1/2 pound Brussels Sprouts, halved
- 8 Carrots, peeled and cut into 1 in. thick slices
- 1 medium onion, sliced
- 1 lemon, cut into wedges
- Preheat oven to 425°F.
- How to Spatchcock Chicken
- Rinse chicken, and pat dry.
- Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.)
- Turn chicken breast side up, and open the underside of chicken like a book.
- Using your hand to press firmly against breastbone until it cracks.
- Place chicken on a rimmed baking pan.
- Tuck wing tips under chicken so they don't burn.
- Season spatchcocked chicken on both sides with seasoning blend.
- Rub with 1 tablespoon of olive oil.
- Carefully lift skin and put garlic cloves under skin as well as some seasoning.
- Place on lightly oiled (1 tsp) sheet pan.
- Toss vegetables and lemon in olive oil and arrange around chicken.
- Roast for 40 minutes or until temperature reaches 165 on the thickest part of the chicken.
- Let rest for 5 minutes then serve.
- The carcass of the roasted chicken can be saved and used to make a stock as well.
1 Comment
Claire C Lematta
July 24, 2019 at 9:32 AMI really loved this recipe. I don’t think I’ll ever roast a non spatchcocked chicken again!
In my case I put pats of butter and fresh thyme under the skin and rubbed the skin with salt pepper paprika and garlic powder.
I tossed the veggies (I had carrots and potatoes) in olive oil, lemon juice, salt and paprika and spread by the chicken. I used an instant meat thermometer to make sure that all parts were cooked to 165 F but not overcooked.
The best part was the veggies fell below the rack the chicken was on and got all saturated with the juice and fat coming off the chicken. It was so good!