Spatchcocked chicken makes for the juiciest chicken with the crispiest skin. This recipe is a complete chicken dinner with all the flavor in half the time.
I love spatchcock! Go ahead get your jokes out, I know you got a few floating around that brain of yours. How? Because I had quite a few jokes the first time I heard spatchcock. Now that you have all the jokes out of your system let me tell you more about spatchcock chicken. It’s the best way to cook chicken! The end!
Spatchcock is a technique for roasting whole chicken where the spine of the chicken is removed and it is pressed flat. This was the chicken cooks evenly, more quickly, and results in an evenly crisped skin. Spatchcock chicken is the best chicken!
Here’s the deal. If you want to make sure proteins are juicy and full of flavor leave it on the bone! Protein on the bone will always have more flavor than boneless, which is why I love whole roasted chicken.
Over the summer I grilled spatchcock chicken almost weekly. Now that the temperatures are starting to cool I cranked up the oven and made a whole chicken dinner on a sheet pan. I think I have discovered my go to fall dinner.
I was inspired by my friend Mary’s sheet pan dinner from The Weeknight Dinner Cookbook. Sheet pan dinners are genius and the perfect weeknight dinner. For the recipe, I seasoned a whole chicken, potatoes, and brussels sprouts in a garlic lemon herb marinade. I roasted it at high heat so everything on the sheet pan gets crispy edges, even the brussels sprouts.
This chicken dinner needs to be part of your weeknight dinner rotation!
Items Used in This Recipe:
- KitchenAid Shears
- Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
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More Spatchcocked Chicken Love:
- Harissa Whole Grilled Chicken
- Orange Chicken Roasted Spatchcocked-Style
- Middle Eastern Roast Chicken with Vegetables
- Lemon Herb Spatchcocked Cornish Hen
- ½ cup olive oil
- 1 large lemon, zested and juiced
- 3 cloves garlic, minced
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme
- 2 teaspoons minced fresh sage
- 2 teaspoons kosher salt
- 1 3 lb whole chicken
- 1.5 lbs Brussels sprouts, ends trimmed and halved
- 1.5 lbs petite red potatoes, halved
- Heat oven to 450 degrees.
- In a bowl combine olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, sage, and salt. Whisk until well combined. Set aside.
- Turn the chicken breast side down with the drumsticks closest to you. Using the shears or a serrated knife, cut on either side of the backbone to remove it. Discard the backbone or freeze to make stock later. Turn the chicken over and press down hard on the breast to flatten it.
- Using a basting brush, brush the chicken front and back. Place chicken breast side up flat on a large rimmed baking sheet. Toss the potatoes and Brussels sprouts in the remaining marinade. Spread on sheet pan around the chicken.
- Roast in the oven until an instant-read thermometer reads 165°F at the thickest part of the thigh and the breast, about 35 - 40 minutes. Serve.
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