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Spatchcock Chicken with Potatoes

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This spatchcock chicken with potatoes is a one-pan roasted dinner featuring juicy, golden chicken and herb-seasoned carrots and potatoes. Flattening the bird ensures even cooking, crispy skin, and rich flavor in less time than a traditional roast.

Ingredients

  • 1 whole chicken (3 to 5 lbs)
  • Salt and black pepper, to taste
  • 4 tbsp butter, softened
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • Zest and juice of 1 lemon
  • 3 cloves garlic, minced
  • ½ tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 1½ lbs baby potatoes, halved
  • 3–4 carrots, peeled and thick-cut
  • 1 tbsp olive oil (for veggies)
  • ½ tsp garlic powder (for veggies)
  • ½ tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste (for veggies)
  • 1 tbsp chopped fresh parsley or 1 tsp dried (for veggies)

Instructions

  1. Preheat oven to 425°F (220°C). Pat the chicken dry and let it rest at room temperature for 30 minutes. Line a baking sheet with foil and spray with non-stick spray.
  2. To spatchcock, place the chicken breast-side down and cut along both sides of the backbone with kitchen shears. Remove the backbone, flip the bird over, and press down to flatten. Season both sides with salt and pepper.
  3. In a small bowl, mix softened butter with parsley, rosemary, thyme, lemon zest and juice, minced garlic, garlic powder, paprika, and olive oil to create a compound butter.
  4. Rub half the compound butter under the chicken skin and the rest over the top.
  5. In a separate bowl, toss halved potatoes and carrots with olive oil, garlic powder, crushed red pepper flakes (if using), parsley, salt, and pepper.
  6. Arrange the seasoned vegetables around the chicken on the baking sheet.
  7. Roast for 60–70 minutes, stirring vegetables once halfway through. Chicken is done when internal temperature reaches 165°F in both breast and thighs.
  8. Remove from oven, cover loosely with foil, and let rest for 5 minutes before carving. Serve with roasted vegetables.

Notes

  • Swap in sweet potatoes, parsnips, or butternut squash for variation.
  • Use smoked paprika for deeper flavor.
  • Add a splash of white wine under the veggies before roasting for added richness.
  • Broil for 2–3 minutes at the end for crispier skin.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://recipesbyliza.com/spatchcock-chicken-with-potatoes/