Description
Roasted spatchcock chicken with crispy skin, herb butter, and roasted vegetables. An easy one-pan oven dinner cooked evenly every time.
Ingredients
Scale
For the Chicken and Vegetables
- 1 spatchcocked chicken
- 1 tablespoon olive oil, for brushing the chicken
- 5 carrots, peeled and halved, if large
- 1 pound baby potatoes, halved
- 1/2 red onion, quartered
- 1 lemon, quartered
- 1 bulb garlic, top cut off
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Herb Butter:
- 1 stick salted butter, softened
- 2 tablespoons fresh rosemary, finely chopped
- 3 garlic cloves, pressed
Chicken Seasoning Blend:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 tablespoon paprika
Instructions
- Add the carrots, halved potatoes, red onion, and lemon to a large cast iron skillet or roasting pan.
- Drizzle with 2 tablespoons olive oil and season with a teaspoon salt and a teaspoon black pepper. Toss to coat and arrange the vegetables into an even layer to create a bed for the chicken.
- Nestle the garlic bulb into the vegetables. Drizzle lightly with olive oil and sprinkle with a pinch of salt. Set aside.
- In a small bowl, mix together the herb butter ingredients until fully combined. In a separate bowl, mix the chicken seasoning blend.
- Preheat the oven to 450°F (232°C).
- Spatchcock the chicken if not already done.
- Carefully lift the skin and spread the herb butter evenly between the skin and the flesh.
- Pat the chicken completely dry with paper towels. Brush all over with a tablespoon olive oil and season generously with the seasoning blend.
- Place the chicken on top of the vegetables, skin-side up.
- Roast at 450°F (232°C) for 10–12 minutes to start crisping the skin.
- Reduce the oven temperature to 375°F (190°C) and continue roasting until the internal temperature at the thickest part of the thigh reaches 162°F (72°C). This can take 50–70 minutes depending on the size of the chicken. Always go by temperature, not time.
- Transfer the chicken to a cutting board and let it rest for at least 10 minutes. Return the vegetables to the oven while the chicken rests to continue roasting.
- Carve the chicken and serve with the roasted vegetables.
- ENJOY!
Notes
- Prep all of the ingredients, mix the herb butter and seasonings prior to spatchcocking the chicken.
- Use disposable gloves when handling the chicken and clean up any surface areas.
- Pat the chicken dry before brushing with olive oil and seasoning.
- Starting the chicken at a higher temperature will help render the fat and create a crispier skin.
- Use a meat thermometer to check for doneness. The chicken is done when the thickest part of the thigh reaches 162°F (72°C). It will continue to rise slightly as it rests.
- Let the chicken rest for at least 10 minutes before carving. Place the vegetables back in the oven to continue roasting while the chicken rests.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Meal Prep
- Method: Moderate
- Cuisine: American