Spatchcock Chicken Recipe

Ingredients

Servings:

For the Roasted Vegetables

sweet potatoes, cubed

3 tblsp

olive oil, divided

1 tsp

ground cinnamon

red onion, sliced

1 tsp

ground nutmeg

1 lb

Brussels sprouts, trimmed and halved

1 lb

baby carrots

1 tsp

sea salt

1 tsp

black pepper

1 tsp

onion powder

1 tsp

paprika

1 tsp

red pepper flakes

For the Spatchcock Chicken

6 lb

whole chicken

lemons, divided

1 oz

olive oil

3 tblsp

sea salt, plus more if needed

8 oz

butter, softened

1 oz

minced garlic

2 tblsp

black pepper

3 tblsp

onion powder

3 tblsp

garlic powder

3 tblsp

ground marjoram

1 tblsp

paprika

2 tblsp

lemon pepper seasoning

sprigs of fresh rosemary, divided

sprigs of fresh thyme, divided

1 oz

finely chopped fresh parsley

Directions 13 steps | 70 Minutes

Step 1

Prepare the vegetables. Transfer the cubed sweet potatoes to a small bowl. Lightly drizzle olive oil on the sweet potatoes and season with cinnamon and nutmeg.

Step 2

In a large mixing bowl, place the halved Brussels sprouts, sliced red onion and baby carrots. Drizzle with the remaining olive oil and season with sea salt, black pepper, onion powder, paprika and red pepper flakes. Toss until combined.

Step 3

Line a baking sheet with parchment paper or foil. Spread out the seasoned vegetables. Set aside.

Step 4

Spatchcock the chicken. Place an oven rack in the middle of the oven and preheat the oven to 425°F. Use poultry shears to cut the chicken along one side of the backbone from the bottom to the top. Cut again on the opposite side to remove the backbone.

Step 5

Flip the chicken over and press down firmly on the chicken breast to flatten the chicken.

Step 6

Cut one lemon in half and rub both lemon halves of the lemon on the skin side of the chicken. Let the chicken rest for 5 minutes.

Step 7

After 5 minutes, use paper towels to pat the chicken dry.

Step 8

Season the chicken. Drizzle olive oil over the skin side of the chicken. Liberally salt the chicken skin with the sea salt by rubbing the salt into the skin, using more salt if needed.

Step 9

In a bowl, combine the softened butter, minced garlic, black pepper, onion powder, garlic powder, ground marjoram, paprika and lemon pepper seasoning. Mix until well combined.

Step 10

Rub the butter mixture evenly over both sides of the chicken.

Step 11

Roast the chicken. Place the chicken, skin-side up, on top of the vegetables.

Step 12

Slice the remaining lemon into thin slices. Place half of the slices on top of the chicken. Remove the leaves off of one sprig of thyme and one sprig of rosemary. Spread the thyme and rosemary leaves over the chicken. Roast the chicken at 425°F for 55 minutes. After 55 minutes, use an instant-read thermometer to check that the temperature of the thickest part of the chicken breast is at least 160°F. Remove from oven and let rest.