This delicious Spatchcock Chicken One Pan Meal is simple enough for weeknight dinners but also a crowd pleaser for company or date night.
To spatchcock a chicken means to butterfly the chicken and remove the backbone. Because the chicken is flattened out, it cooks faster and evenly, which results in a juicy and perfectly cooked chicken every time.
The potatoes and carrots are cooked with the chicken to make a one pan meal. The chicken will roast for 45-50 minutes so choose vegetables that will cook in the same amount of time. If using soft vegetables such as zucchini, add the vegetables about halfway.
I added garlic herb butter under the chicken skin and on top, along with lemon slices. If you prefer not to use butter, rub the chicken with oil. Fora crispy skin, broil for a few minutes before serving.
Spatchcock Chicken Dinner
Ingredients
1 whole chicken (4-5 lbs)
Salt and pepper and any other seasonings
Optional vegetables or lemon, cut
Herb butter - 1/2 stick of softened butter, mixed with minced garlic and fresh or dried herbs
Oil ( if not using butter)
Directions
Preheat oven to 425 degrees F.
To remove the backbone: place the chicken, breast-side down with the legs towards you. Using kitchen shears, cut along the right side of the backbone from the bottom up to the neck. Then cut the left side of the backbone. (Discard the backbone or save for chicken stock)
Flip the chicken over and press down firmly between the two breasts with your hands. Place chicken on a baking sheet or pan. Season both sides with salt, pepper and your favorite seasonings.
Optional: Spread garlic butter under the skins of the chicken.
Dot some butter over the chicken (or rub with oil) and top with optional lemon slices. Add the vegetables in the pan and top with some of the butter mixture, salt and pepper.
Roast for 45 minutes or until an instant read thermometer reads 165ËšF when inserted into the thickest part of the chicken breast. Let rest for about 10 minutes before slicing.
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