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Garlic Herb Spatchcock Chicken with Roasted Vegetables

Featured in Filling Main Courses.

Spatchcocking (removing the backbone and flattening) a chicken allows for faster, more even cooking and crispier skin. This version features a garlic herb butter rub and roasts alongside potatoes and carrots for a complete meal.

Clare Greco
Updated on Tue, 21 Jan 2025 13:27:52 GMT
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A perfectly roasted chicken sits atop a bed of golden potatoes and sweet potatoes, garnished with herbs on a decorative platter. Pin it
A perfectly roasted chicken sits atop a bed of golden potatoes and sweet potatoes, garnished with herbs on a decorative platter. | recipesim.com

I discovered spatchcock chicken when I wanted a faster way to roast a whole bird and wow what a game changer! By flattening the chicken and slathering it with garlicky herb butter it cooks up perfectly juicy every single time. Plus those vegetables roasting underneath soak up all those amazing chicken drippings making this my favorite one-pan dinner.

Why You'll Love This Method

The magic of spatchcocking is how that flattened chicken cooks so evenly and quickly. No more waiting forever for a whole chicken to cook through! And since everything cooks in one pan those vegetables become absolutely incredible taking on all the delicious flavors from the chicken above.

What You'll Need

  • Whole Chicken: Around 4 pounds is perfect.
  • Butter: Makes everything better and juicier.
  • Olive Oil: For those gorgeous roasted veggies.
  • Garlic: Fresh cloves make all the difference.
  • Fresh Herbs: Parsley thyme and rosemary are my favorites.
  • Lemon: Both zest and wedges for serving.
  • Seasonings: Salt pepper and paprika for color.
  • Vegetables: Red potatoes and carrots roast up beautifully.

Let's Get Cooking

Prep Your Chicken
Take out that backbone with kitchen shears then flatten that bird right out.
Make Magic Butter
Mix up your butter with garlic and herbs it's going to be amazing.
Under the Skin
Gently loosen that skin and rub your herb butter all underneath.
Get Ready
Heat your oven to 425°F and line your pan with parchment.
Season Well
Put your chicken on the pan breast up tuck those wings and season everything.
Veggie Time
Toss your vegetables with oil herbs and seasonings arrange around the chicken.
Into the Oven
Roast about an hour until the chicken hits the right temperature.
Worth the Wait
Let it rest then finish with fresh parsley and lemon wedges.
A beautifully roasted chicken is placed on a platter surrounded by golden-brown potatoes and garnished with herbs. Pin it
A beautifully roasted chicken is placed on a platter surrounded by golden-brown potatoes and garnished with herbs. | recipesim.com

Keeping Leftovers Fresh

Keep your leftovers in the fridge for up to three days. The chicken reheats beautifully just go low and slow. While I wouldn't freeze the vegetables the chicken freezes great for up to three months.

Mix It Up

Sometimes I switch up the herbs using sage or basil for something different. You can try all sorts of vegetables too Brussels sprouts are amazing and so is butternut squash. If you're using dried herbs just remember to use way less than fresh.

Frequently Asked Questions

→ Why spatchcock the chicken?

Flattening helps it cook more evenly and quickly, with crispier skin throughout.

→ What if I don't have kitchen shears?

Sharp, heavy-duty kitchen shears are best, but a sharp knife can work carefully.

→ Why put butter under the skin?

It keeps meat moist and flavorful while allowing skin to crisp up.

→ How do I know it's done?

Breast should reach 160-165°F, thighs at least 165°F on instant thermometer.

→ Why rest before carving?

Resting 10 minutes lets juices redistribute for moister meat.

Spatchcock Chicken

A flattened whole chicken rubbed with garlic herb butter and roasted with vegetables. The spatchcock method ensures even cooking and crispy skin.

Prep Time
25 Minutes
Cook Time
50 Minutes
Total Time
75 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (1 chicken)

Dietary: Gluten-Free

Ingredients

01 4-4.5 pound whole chicken.
02 3 tablespoons butter, softened.
03 1 1/2 teaspoons minced garlic.
04 1 1/2 teaspoons fresh thyme, chopped.
05 1 1/2 teaspoons fresh rosemary, chopped.
06 2 teaspoons lemon zest.
07 Salt and black pepper.
08 1 teaspoon paprika.
09 Lemon wedges for serving.
10 1 3/4 pounds red potatoes, 1 1/2 inch chunks.
11 1 pound large carrots, 1-inch chunks.
12 2 teaspoons minced garlic.
13 1 tablespoon fresh rosemary, chopped.
14 2 teaspoons fresh thyme, chopped.
15 1 tablespoon olive oil.
16 3 tablespoons fresh parsley, chopped.

Instructions

Step 01

Heat oven to 425°F. Prepare baking sheet.

Step 02

Remove chicken backbone with shears.

Step 03

Season inside with salt and pepper.

Step 04

Flatten by pressing breastbone.

Step 05

Mix butter with herbs, garlic, and lemon zest.

Step 06

Separate skin from meat to create pockets.

Step 07

Spread butter mixture under skin.

Step 08

Place chicken on sheet, tuck wing tips.

Step 09

Season with paprika, salt, and pepper.

Step 10

Toss vegetables with oil, herbs, and seasonings.

Step 11

Arrange around chicken.

Step 12

Roast for 50-60 minutes until chicken reaches 160-165°F.

Step 13

Rest chicken for 10 minutes under foil.

Step 14

Garnish with parsley and serve with lemon wedges.

Notes

  1. Use large carrots rather than thin ones to prevent overcooking.
  2. Check vegetables at 30 minutes.

Tools You'll Need

  • 18x13 inch baking sheet.
  • Kitchen shears.
  • Instant read thermometer.
  • Mixing bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 25 g
  • Protein: 35 g