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