Description
This Spatchcock Chicken recipe delivers a beautifully roasted, juicy chicken infused with garlic, fresh herbs, and lemon zest, served alongside perfectly roasted red potatoes and carrots. Flattening the chicken ensures even cooking and crisp skin, while the herb butter under the skin keeps the meat moist and flavorful. A comforting and elegant main course perfect for family dinners or special occasions.
Ingredients
Scale
For the Chicken
- 4 to 4.5 lb whole chicken
- 3 Tbsp butter, softened
- 1 1/2 tsp minced garlic
- 1 1/2 tsp chopped fresh thyme
- 1 1/2 tsp chopped fresh rosemary
- 2 tsp lemon zest
- Salt and black pepper to taste
- 1 tsp paprika
For the Vegetables
- 1 3/4 lbs red potatoes, cut into 1 1/2 inch chunks
- 1 lb carrots, peeled and cut into 1-inch chunks
- 2 tsp minced garlic
- 1 Tbsp chopped fresh rosemary
- 2 tsp chopped fresh thyme
- 1 Tbsp olive oil
- 3 Tbsp chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Prepare an 18 by 13 inch baking sheet by spraying it with non-stick cooking spray or lining it with parchment paper.
- Remove Backbone: Place the chicken breast side down on a cutting board. Using heavy-duty kitchen shears, cut along both sides of the backbone to remove it completely. Reserve the backbone for stock if desired.
- Prepare Chicken: Optionally, make a small cut down the center of the sternum for easier flattening. Trim any excess fat and season the inside of the chicken with salt and pepper.
- Flatten Chicken: Flip the chicken over so breast side is up. Using the heel of your hand, firmly press down to crack the breastbone and flatten the chicken. Apply extra pressure with a second hand if needed.
- Make Herb Butter: In a bowl, mix together softened butter, 1 1/2 tsp minced garlic, 1 1/2 tsp chopped thyme, 1 1/2 tsp chopped rosemary, and lemon zest. Season with about 3/4 tsp salt and 1/4 tsp black pepper.
- Create Butter Pocket: Gently separate the skin from the chicken breasts and thighs to form pockets, being careful not to tear the skin. Pat the outer skin dry with paper towels.
- Apply Herb Butter: Spread the herb butter mixture underneath the skin on the breasts and thighs. Spread a spoonful over the skin to help move the butter downward underneath.
- Season Chicken: Place the chicken breast side up on the prepared baking sheet. Tuck wing tips under the chicken for even cooking. Season skin evenly with paprika, salt, and pepper.
- Toss Vegetables: In a large bowl, combine potatoes, carrots, remaining garlic, rosemary, thyme, and olive oil. Season with salt and pepper to taste and toss well.
- Arrange and Roast: Spread the vegetables evenly around and slightly under the chicken on the baking sheet. Roast in the oven until the chicken breasts reach 160 to 165 degrees Fahrenheit and thighs reach at least 165 degrees, about 50 to 60 minutes. Toss vegetables once around 30 minutes if they start to brown.
- Rest and Serve: Remove chicken from oven and tent loosely with foil. Let rest for 10 minutes to retain juices. Garnish chicken and vegetables with chopped fresh parsley and serve with lemon wedges for squeezing over.
Notes
- Make sure not to tear the skin when creating pockets for the herb butter to prevent it from melting out during roasting.
- If a meat thermometer is unavailable, roast until juices run clear and meat is no longer pink; however, a thermometer ensures perfect doneness and juiciness.
- Reserve the backbone for making homemade chicken stock for added kitchen efficiency.
- For extra crispy skin, pat the chicken skin thoroughly dry before applying the butter and seasoning.
- Vegetables can be substituted with other root vegetables like parsnips or turnips if desired.
