thepioneerwoman5.0
Spatchcock Chicken
This spatchcock chicken is smothered with flavorful herb butter and roasted over a bed of vegetables making it a perfect sheet pan dinner recipe!
👥 4 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●cutting board
- ●baking sheet
📝 Preparation Steps
1
Preheat the oven to 450°F.
2
In a medium bowl, combine the butter, lemon zest, parsley, 1 teaspoon thyme or rosemary, ¼ teaspoon pepper, and dijon mustard. Set aside.
lemon, zested1
3
On a secure cutting board, place the chicken breast-side down. Pat the chicken dry with paper towels. Find the backbone and, using kitchen shears, cut along one side of it, staying as close to the bone as possible. Next, make an identical cut along the other side of the backbone to remove it completely from the bird. (Save the backbone for making chicken stock, if you like.) Use hands to hold the 2 sides of the split chicken and carefully pull it open.
4
Flip the chicken so it's breast-side up and cut-side down. Place both hands on the center of the bird, above the breastbone, and firmly press down until you hear the crack of the breastbone. Now it should rest flatter against the cutting board.
5
Using fingers, carefully loosen the skin covering the breasts and thighs. Sprinkle ½ teaspoon salt underneath the skin of each breast, ½ teaspoon salt under the skin of each thigh, and 1 teaspoon salt all over the skin and the underside of the chicken.
6
Rub the herb butter under the chicken skin, on the underside of the chicken, and on top of the skin. Sprinkle ¾ teaspoon of pepper all over the chicken.
7
On a rimmed baking sheet, place the potatoes, carrots, Brussels sprouts, onion, and garlic. Drizzle with the oil and sprinkle with the remaining 2 teaspoons of thyme or rosemary, remaining 1 teaspoon of salt, and remaining ½ teaspoon of pepper, tossing to combine.
8
Place the buttered chicken, breast-side up, on top of the vegetables with the legs facing outwards. Tuck the wings behind the chicken. Loosely cover the chicken with foil.
9
Roast the chicken until golden brown and an instant-read thermometer registers 165°F in the thickest part of the breast, ⏱️ 1 hour to ⏱️ 1 hour and ⏱️ 10 minutes, removing the foil from the chicken after ⏱️ 40 minutes.
10
Transfer the chicken to a carving board and allow it to rest for at least ⏱️ 10 minutes before carving.
11
Meanwhile, stir the vegetables and return them to the oven until evenly browned, about ⏱️ 10 minutes.
12
Carve the chicken as desired and serve with the vegetables, sprinkled with additional parsley.
Nutrition Facts
calories
1182 Calories
fat Content
77 g
fiber Content
11 g
sugar Content
11 g
sodium Content
2214 mg
protein Content
73 g
trans Fat Content
1 g
cholesterol Content
306 mg
carbohydrate Content
40 g
saturated Fat Content
27 g
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