Spatchcock Chicken
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Prep Time
10 mins
-
Cook Time
40 mins
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Additional Time
15 mins
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Total Time
50 mins
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Servings
4
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Calories
857 kcal
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Course
Main Course
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Cuisine
European
Spatchcock Chicken
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Surprisingly easy and elegant, savory Spatchcock Chicken features a juicy, succulent roast chicken surrounded by tender, herbed veggies.
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Ingredients
Vegetables
- 3 large potato washed and cubed, red
- 3 large carrot peeled and cut into large pieces
- 3 medium onion peeled and quartered, yellow
- 3 tablespoons olive oil
- ½ tablespoon parsley dried
- ½ teaspoon salt
Chicken
- 3.5 pound chicken thawed (see note, whole
- 4 tablespoons butter softened, salted
- ¼ cup parsley chopped, plus more for garnish, fresh
- 2 cloves garlic minced
- ¼ teaspoon black pepper
- 1 large lemon zested and juiced
Instructions
- Preheat the oven to 425 degrees F. Set an oven rack to one notch below the center position. Coat a baking sheet with non-stick cooking spray or line it with parchment paper. Set aside.
- To a medium mixing bowl, add the potatoes, carrots, and onions. Drizzle with olive oil and add the dried parsley and salt. Gently toss to coat the veggies and then set aside.
- In a small bowl, mix together the softened butter, chopped fresh parsley, garlic, and pepper until evenly combined.
- Place the flattened chicken on the prepared baking sheet with the breasts facing up. Insert your hands between the skin of the chicken and the meat to release the skin. Then rub half of the compound butter under the skin and the other half on top of the skin.
- Arrange the vegetables on the baking sheet around the chicken. Sprinkle the lemon zest and juice all over the baking sheet.
- Roast for 40 minutes or until an instant-read thermometer inserted in the thickest part of the breast reads 165 degrees F internal temperature.
- Remove from the oven and allow to rest for 15 minutes. Then cut the chicken into quarters (breast + wing and leg + thigh). Serve each chicken quarter with some of the roasted veggies. Sprinkle with chopped parsley, if desired.
Equipments used:
Notes
- You can use a 3 to 4-pound chicken for this recipe. Just be sure to double-check the internal temperature of the chicken at the end of the cooking time.
- You can find a pre-spatchcocked chicken at some grocery stores. If needed, you can prep the chicken yourself using this easy to follow prep video.
- If you don't have salted butter on hand, add 1/8 teaspoon of salt to the compound butter mixture.
Nutrition Information
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Calories
857kcal
(43%)
Carbohydrates
58g
(19%)
Protein
43g
(86%)
Fat
51g
(78%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
23g
(115%)
Trans Fat
1g
(50%)
Cholesterol
173mg
(58%)
Sodium
608mg
(25%)
Potassium
1954mg
(42%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
9981IU
(200%)
Vitamin C
44mg
(49%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 857 kcal
% Daily Value*
| Calories | 857kcal | 43% |
| Carbohydrates | 58g | 19% |
| Protein | 43g | 86% |
| Fat | 51g | 78% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 608mg | 25% |
| Potassium | 1954mg | 42% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 9981IU | 200% |
| Vitamin C | 44mg | 49% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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