Spatchcock Chicken
This spatchcock chicken is roasted with lemon-garlic compound butter and seasonal vegetables. A one-pan, flavor-packed dinner ready in under an hour.
6 Servings
Ingredients
For the Chicken and Vegetables:
- 1 whole chicken approximately 4¼ lbs
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 lbs red potatoes cleaned and quartered
- 3 medium carrots peeled and cut into large pieces
- 8 oz Brussels sprouts trimmed and halved
- Olive oil for drizzling
- Additional salt and pepper to taste
For the Compound Butter:
- 4 tablespoons unsalted butter softened
- 1 –2 tablespoons olive oil
- 1 tablespoon fresh parsley finely chopped
- 2 cloves garlic minced
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Preheat the oven:
- Set the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
Prepare the chicken:
- Place the whole chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears, carefully cut along both sides of the backbone to remove it. Discard the backbone or reserve it for stock.
Flatten the chicken:
- Turn the chicken breast-side up and press firmly on the center of the breastbone until it cracks and the chicken lays flat. Season the inside cavity of the chicken with ½ teaspoon salt and ⅛ teaspoon black pepper.
Separate the skin:
- Gently slide your fingers between the skin and meat of the chicken breasts and thighs to create pockets for the compound butter. Take care not to tear the skin.
Prepare the compound butter:
- In a small bowl, combine softened butter, olive oil, parsley, garlic, lemon zest, lemon juice, salt, and black pepper. Mix thoroughly until smooth.
Season the chicken:
- Spread approximately two-thirds of the compound butter under the skin, directly onto the meat. Use the remaining butter to coat the outer skin of the chicken.
Arrange the vegetables:
- Spread the prepared potatoes, carrots, and Brussels sprouts evenly around the chicken on the baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss gently to coat.
Roast the dish:
- Place the baking sheet in the preheated oven and roast for approximately 45 minutes, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the vegetables are tender and golden.
Rest and serve:
- Remove the chicken from the oven and allow it to rest uncovered for 10–15 minutes before slicing. Serve with the roasted vegetables.
Notes
This recipe is naturally gluten-free. To ensure it remains safe for those with gluten intolerance or celiac disease, confirm that all pre-packaged ingredients (such as butter, seasoning blends, and poultry) are labeled gluten-free and processed in a gluten-free facility.