Roasted Spatchcock Chicken And Veggies
Crispy skin, juicy chicken, and roasted veggies all on one pan, This spatchcock chicken is a weeknight win with Sunday-dinner vibes.
#spatchcockchicken #roastedchicken #sheetpandinner #onepandinner #lemon8partner
—Ingredients—
1 whole Chicken
1 tablespoon kosher salt
1 tablespoon lemon pepper
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon turmeric
Fresh cracked pepper
5 tablespoons olive oil (divided between chicken and veggies)
1 large onion
3 large carrots
2 large potatoes
6-7 cloves garlic
1/2 cup chicken broth for the bottom of the pan (optional)
1. Preheat oven to 400°F.
2. Place the whole chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Make a small slit along the inside of the breastbone to help the chicken flatten evenly. Flip the chicken over, then press down firmly on the breastbone until it opens up and lays flat (spatchcock).
3. Pat the chicken dry with paper towels.
4. In a small bowl, mix kosher salt, lemon pepper, oregano, garlic powder, onion powder, paprika, turmeric, fresh cracked pepper.
5. Rub 3 tablespoons olive oil on both sides of the chicken. Rub the seasoning mixture all over the chicken, including under the skin if possible, leaving a little bit for the vegetables.
6. Chop the onion, carrots, and potatoes. Place them on a baking dish. Add the garlic cloves, drizzle with the remaining 2 tablespoons olive oil, and season with the rest of the spice mixture. Toss to combine.
7. Spread the vegetables evenly on the pan and pour ½ cup chicken broth into the bottom of the pan (optional, for extra moisture and flavor).
8. Place the seasoned spatchcock chicken directly on top of the vegetables, skin side up.
9. Roast uncovered at 400°F for 1 hour and 20 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F in the thickest part of the breast.
10. Remove from the oven and let rest for 10 minutes before carving. Serve with the roasted veggies and pan juices.
Roasted spatchcock chicken is a fantastic method that ensures even cooking and crispy skin, making it a favorite for a flavorful and fuss-free meal. The technique of spatchcocking, which involves removing the backbone and flattening the chicken, helps the meat cook faster and more evenly, especially important for a whole bird. When paired with hearty vegetables like onions, carrots, potatoes, and garlic, it creates a balanced and wholesome dish that can be prepared all on one pan, reducing cleanup and prep time. Using a blend of spices such as kosher salt, lemon pepper, oregano, garlic powder, onion powder, paprika, turmeric, and freshly cracked pepper enhances the flavor complexity, while olive oil keeps the chicken skin crisp and the vegetables tender. Adding chicken broth at the bottom of the pan is an excellent optional step that infuses moisture and adds depth to the roasted veggies and pan juices. To achieve the perfect roast, preheating the oven to 400°F and roasting for about 1 hour and 20 minutes is recommended, with a final internal temperature of 165°F to ensure food safety. Allowing the chicken to rest after cooking locks in the juices, resulting in a juicy bite that complements the sweet roasted vegetables. Experimenting with different vegetable combinations or adding fresh herbs like rosemary or thyme can elevate the dish further. This one-pan roasted spatchcock chicken and veggies recipe is not only convenient but also offers a comforting dining experience reminiscent of a cozy Sunday dinner, making it perfect for busy weeknights or special occasions alike.
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