Roasted Spatchcock Chicken Recipe - One Pan Chicken Dinner

Ingredients

• 1 whole Whole Chicken (about 4‑5 lb, giblets removed)
• 1 tsp Kosher Salt (for seasoning inside the cavity)
• 0.5 tsp Ground Black Pepper (pinch for seasoning inside)
• 4 Tbsp Unsalted Butter (softened at room temperature)
• 1 Tbsp Olive Oil (extra‑virgin, for butter mixture)
• 1 Tbsp Fresh Parsley (finely chopped)
• 2 cloves Garlic (minced)
• 0.5 tsp Lemon Zest (zest of 1 lemon)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 1 tsp Kosher Salt (for butter mixture)
• 0.5 tsp Ground Black Pepper (generous pinch for butter mixture)
• 2 lb Medium Red Potatoes (scrubbed and quartered)
• 8 oz Brussels Sprouts (trimmed, larger ones halved)
• 3 pieces Carrots (peeled and cut into 1‑inch pieces)
• 2 Tbsp Olive Oil (for drizzling vegetables)
• 1 tsp Kosher Salt (for seasoning vegetables)
• 0.5 tsp Ground Black Pepper (for seasoning vegetables)
• 0.5 lemon Lemon (sliced for garnish (optional))

Instructions

1. Spatchcock the Chicken

   Place the chicken breast‑side down, locate the backbone and cut along each side of the spine with kitchen shears, removing it. Keep the backbone for stock. Open the rib cage, score down the sternum with a heavy knife, and press firmly on the breastbone to flatten the bird.

   Time: PT15M

2. Make Lemon Garlic Butter

   In a small mixing bowl combine softened butter, olive oil, chopped parsley, minced garlic, lemon zest, lemon juice, 1 tsp salt, and a pinch of pepper. Mash with a fork for a couple of minutes until the lemon juice is mostly incorporated.

   Time: PT5M

3. Season and Butter the Chicken

   Pat the chicken dry with paper towels. Sprinkle the cavity with ½ tsp salt and a pinch of pepper. Slip two‑thirds of the butter mixture under the skin, especially over the breast, thighs, and drumsticks, then massage the remaining butter over the skin surface.

   Time: PT5M

4. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

5. Prepare Vegetables

   Rinse and quarter the potatoes, trim and halve the Brussels sprouts, and cut carrots into 1‑inch pieces.

   Time: PT10M

6. Arrange on Baking Sheet

   Line a rimmed baking sheet with parchment (optional). Place the flattened chicken in the center, skin side up. Toss the vegetables with olive oil, salt, and pepper, then spread them in a single layer around the chicken.

   Time: PT5M

7. Roast

   Bake for 45 minutes, or until an instant‑read thermometer inserted into the thickest part of the breast reads 160°F (71°C). The skin should be golden‑brown and crisp.

   Time: PT45M

   Temperature: 425°F

8. Rest and Serve

   Remove the chicken from the oven and let it rest for 5 minutes before carving. Garnish with fresh lemon slices if desired.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Kosher Salt: Table Salt
• Instead of Unsalted Butter: Margarine (unsalted)
• Instead of Olive Oil: Canola Oil
• Instead of Fresh Parsley: Dried Parsley (1 tsp)
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Lemon Zest: Lemon extract (¼ tsp)
• Instead of Lemon Juice: Lemon concentrate (½ tsp)
• Instead of Kosher Salt: Table Salt (¾ tsp)
• Instead of Medium Red Potatoes: Yukon Gold potatoes
• Instead of Brussels Sprouts: Green cabbage wedges
• Instead of Carrots: Parsnips
• Instead of Olive Oil: Avocado Oil

Equipment Needed

• Kitchen Shears
• Chef's Knife
• Small Mixing Bowl
• Fork
• Paper Towels
• Rimmed Baking Sheet
• Parchment Paper (optional)
• Oven
• Instant-Read Thermometer
• Cutting Board

Critical Steps — Do Not Skip

• Spatchcocking the chicken correctly to ensure even cooking.
• Inserting the flavored butter under the skin without tearing it.
• Reaching an internal temperature of 160°F for safe consumption.

Chef Tips from the Video

• Use parchment paper on the baking sheet for easier cleanup.
• Let the butter come to room temperature before mixing for a smoother emulsion.
• If you prefer extra herb flavor, add a sprig of thyme on top of the chicken before roasting.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Freeze cooked chicken and vegetables separately for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The lemon‑garlic butter can be prepared up to 2 days ahead and kept refrigerated.
• Spatchcock the chicken a few hours before cooking, keep it covered in the fridge.
• Vegetables can be pre‑cut and stored in a zip‑top bag with a damp paper towel.

Frequently Asked Questions