Spatchcock Roasted Chicken
This is an easy, weeknight, one sheet pan meal for the whole family. If roasting a whole chicken seems daunting, then meet the spatchcock chicken! This butterflied bird cooks faster and allows the skin to get crispy all over. Any butcher will spatchcock a chicken or if you have poultry sheers you can do it yourself following our YouTube video. If you are lucky enough to live near a Whole Foods, you can find Bell and Evan’s chickens already spatchcocked in the butcher case. I said spatchcock five times! Sign up for our monthly newsletters with tried and true recipes you can recreate at home and follow us on social media for daily menu inspirations.
I love a one-pan meal. This delicious dinner, containing a protein, starch and lots of veggies, all fit in one half sheet pan. And did I mention it is delicious!?
Spatchcocking a chicken, or butterflying it, is easy to do with a shape pair of poultry shears. You can also ask your butcher to do it for you.
Spatchcock Roasted Chicken
Recipe details
Ingredients
INGREDIENTS
- 5 lb. Bell and Evans Spatchcock chicken
- 1 onion, cut into large chunks
- 3 carrots, peeled and cut into thirds
- 2 lb. new potatoes, cut in half
- Olive oil
- Salt and pepper
- 1 lemon, cut into quarters
Instructions
INSTRUCTIONS
- Preheat oven to 425.
- On a sheet pan combine the potatoes, onions, carrots and any other veggies you are using. Drizzle with olive oil and season with salt and pepper. Give the veggies a mix, making sure the cut side of the potatoes are facing down.
- Place the dry chicken in the middle of the sheet pan, nestling all the veggies around it. Drizzle the bird with olive oil and season with salt and pepper.
- Squeeze the lemon on the chicken and veggies, then add to the pan.
- Place in oven and roast for about 45 minutes or until a thermometer inserted into the thigh registers just below 165 degrees. Remove from oven. The bird will continue to cook as it rests.
- Tent the sheet pan with foil and allow it to rest for 15 minutes before carving. Enjoy!
Tips
- Try adding defrosted artichoke hearts, brussel sprouts, fennel, squash or peas (at the end of cooking) to the dish.
- Make sure you don’t cut the veggies too small. They need to cook for 45 minutes and if too small they will burn.
- Place the potatoes cut side down on the baking sheet to make sure they get crispy.
- Ina Garten tucks hunks of Italian bread into the chicken, allowing the juice from the bird to flavor and crispy the bread into croutons- amazing!
Comments
Share your thoughts, or ask a question!
It looks delicious!