Description
A flavorful spatchcock chicken roasted in the oven with a zesty garlic-lemon butter and a medley of roasted vegetables including red potatoes, carrots, and Brussels sprouts. This method ensures crispy skin and juicy meat in less time than a whole roasted chicken.
Ingredients
Scale
Chicken
- 4 1/4 lb whole chicken
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 4 Tbsp unsalted butter (softened)
- 1 Tbsp olive oil (plus more for drizzling)
- 1 Tbsp parsley (finely chopped)
- 2 garlic cloves (minced)
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp salt (plus more for seasoning vegetables)
- 1/8 tsp black pepper
Vegetables
- 2 lbs medium red potatoes (scrubbed and quartered)
- 3 medium carrots (peeled and quartered)
- 8 oz Brussels sprouts (trimmed and halved)
Instructions
- Prepare the chicken: Place the chicken breast-side down with wings/neck facing you. Using kitchen shears, cut along both sides of the spine to remove it, then score down the sternum with a heavy knife to flatten the chicken. Season the inside with 1/2 tsp salt and a pinch of black pepper.
- Flatten the chicken: Flip the chicken breast-side up and place on a parchment-lined, rimmed baking sheet. Press firmly on the breastbone with the palm to flatten. Use your thumbs to gently separate the skin from the meat over the breast, thighs, and drumsticks.
- Make garlic-lemon butter: In a small bowl, combine softened butter, minced garlic, lemon zest, lemon juice, chopped parsley, 1 tsp salt, and 1/8 tsp black pepper. Mash with a fork until well combined and the lemon juice is mostly incorporated.
- Butter the chicken: Spread two-thirds of the flavored butter under the chicken skin, then dot and spread the remaining butter all over the chicken’s surface.
- Prepare vegetables: Arrange the quartered potatoes, carrots, and halved Brussels sprouts around the chicken on the baking sheet. Drizzle everything with olive oil, then season chicken and vegetables generously with salt and black pepper to taste.
- Roast the chicken and vegetables: Preheat the oven to 425ËšF. Bake the chicken and vegetables uncovered for 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast reads 160ËšF.
- Rest and serve: Remove from the oven and let rest uncovered on a cutting board for 10 minutes before carving and serving.
Notes
- Removing the spine and flattening the chicken allows for quicker, more even cooking compared to roasting a whole chicken intact.
- Separating the skin from the meat helps the garlic-lemon butter penetrate and flavor the chicken deeply.
- Use an instant-read thermometer to ensure the chicken is fully cooked yet juicy.
- Resting the chicken after roasting lets the juices redistribute, making for moist, tender meat.
- You can substitute vegetables based on seasonality or preference, but cook times may vary.
- Adjust seasoning and lemon quantities to taste if you like a stronger citrus flavor.
