Juicy Spatchcock Roasted Chicken and Veggies

Welcome to a flavor-packed adventure in the kitchen!

Today, we’re diving into the world of spatchcock chicken—a cooking method that not only speeds up the cooking time but also guarantees juicy, tender meat. 

This one-pan meal is perfect for busy weeknights or a cozy family dinner.

Let’s get started!

Ingredients

• 1 whole chicken (about 4 lbs)
• 4 tablespoons softened butter
• Fresh herbs (parsley, thyme, rosemary) – roughly 1/3 cup when finely chopped
• 1/2 tablespoon ginger paste
• 1 tablespoon garlic paste
• Zest and juice of 1 whole lemon
• 2 tablespoons olive oil
• Salt and pepper to taste (about 2 teaspoons salt and 1/2 teaspoon black pepper)
• 2 large carrots, cut into bite-sized pieces
• 1 whole onion, cut into chunks
• 5-6 medium-sized potatoes (gold or red), cut into small pieces

Step 1: Spatchcock the Chicken

To begin, we need to spatchcock the chicken, which means removing the backbone so it can cook evenly and quickly. Grab the backbone and cut along both sides using kitchen scissors.

Once the backbone is removed, keep it for making chicken broth later. Open up the chicken and cut through the cartilage to fully open it. Lay the chicken flat and tuck the wings under.

Step 2: Season the Chicken

Now, let’s get that flavor in! Use your fingers to separate the skin from the flesh, including the breast and thigh areas. This will allow the seasoning to penetrate better.

In a bowl, mix together softened butter, finely chopped fresh herbs, ginger paste, garlic paste, lemon zest, lemon juice, olive oil, salt, and pepper. Combine everything well.

Use half of this mixture to season under the skin of the chicken, making sure to cover both the breast and thigh areas. Then, turn the chicken over and season the inside, followed by the skin. This will ensure a juicy and flavorful chicken!

Step 3: Prepare the Vegetables

Next up, let’s prepare our veggies! Chop the carrots, potatoes, and onion into bite-sized pieces. Remember, smaller pieces will cook more evenly with the chicken.

Place the vegetables in a large mixing bowl and add the remaining seasoning mixture. Toss everything together until the veggies are well coated.

Step 4: Arrange and Bake

Now it’s time to arrange the chicken and veggies on a baking pan. Place the seasoned vegetables all around the chicken. Make sure your oven is preheated to 425°F (220°C) before placing the pan inside.

Bake everything for 45 minutes or until the chicken reaches an internal temperature of at least 165°F (75°C). This ensures that your chicken is fully cooked and safe to eat.

Step 5: Serve and Enjoy

Once done, let the chicken rest for about 5 minutes before slicing. This resting time allows the juices to redistribute, keeping the chicken moist and tender.

This spatchcock roasted chicken and veggies is not just a meal; it’s a delightful experience! The aroma is simply mouthwatering, and the flavors are out of this world.

Enjoy every juicy bite of this zesty, herby dish that’s sure to impress your family and friends!