Lemon Herb Spatchcocked Chicken (Sheet Pan Dinner)

Side shot of a seasoned and golden brown spatchcock chicken on a baking sheet surrounded by Brussels sprouts, potatoes, and lemons.

Lemon Herb Spatchcocked Chicken (Sheet Pan Dinner)

This sheet pan Lemon Herb Spatchcocked Chicken brings a tender and flavorful chicken to your table with crave-worthy veggies.

4.92 from 50 votes

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Prep Time: 15

Cook Time: 40

Marinating:: 1

Total Time: 1 55

Servings: -6 people

Calories: 361kcal

Author: Dana Sandonato

Ingredients

For the chicken:

1 5 pound whole chicken Gizzards removed if necessary
1 TBSP sea salt
1 tsp cracked black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp Italian seasoning
1 lemon, zested; keep the lemon for roasting
1 TBSP olive oil
Fresh herbs, like rosemary, sage, and thyme (optional)
3 large smashed cloves of garlic

For the vegetables:

1 lb Brussels sprouts, ends trimmed and cut in half
1.5 lb baby potatoes, cut in half I like to use baby honey gold potatoes!
1 TBSP olive oil, give or take
1 cup grated parmesan cheese

Suggested vegetable seasoning (you could use your own if you prefer):

2 tsp sea salt
2 tsp garlic powder
2 tsp onion powder
2 tsp herbes de Provence
1 tsp cracked black pepper
1 tsp tsp paprika

Instructions

Preparing the chicken:

In a small bowl, blend the dry rub ingredients; set it aside.
Place your whole chicken onto a baking sheet or cutting board (if the chicken has gizzards in its cavity, remove and save for a chicken stock). Gently pat it dry with paper towels to remove excess moisture and then spatchcock the chicken. (You can find my full tutorial on how to spatchcock a chicken here.)
Rub the seasoning evenly over the surface of the chicken and let the chicken marinate at room temperature for an hour. If you're preparing the chicken hours ahead of time, put it in the fridge and take it out about an hour before cook time. (The USDA states that poultry is safe left at room temp for up to two hours.)

Preparing the vegetables:

Prepare your Brussels sprouts by trimming them, rinsing them, and drying them very well by blotting them with paper towels. Set them out on a baking sheet lined with paper towels to dry for at least 15 minutes. This helps you get those nice and crispy edges.
Rinse the potatoes in cold water and cut them in half. Pop them into a large mixing bowl.
When dry, transfer the Brussels sprouts to the mixing bowl with the potatoes. Drizzle the olive oil over them and hit them with the seasoning mix I've provided, or your own. Toss well to coat evenly.

Roasting the chicken and vegetables:

Nestle the lemon halves next to the chicken on the baking sheet. Put the chicken in the oven at 475º F and cook it for 15 minutes.
After 15 minutes, remove the baking sheet from the oven and add the Brussels sprouts and the potatoes to the pan, spread out evenly. Sprinkle them with some grated parmesan. If you want, nestle some smashed garlic cloves and fresh herbs around the chicken and veggies for extra aroma and flavor.
Pop the baking sheet back into the oven and roast for another 25-30 minutes or until the thickest part of the chicken registers an internal temperature of 165º F with a meat thermometer.
When done, remove the baking sheet from the oven and put the chicken onto a cutting board to rest for 5-10 minutes.
Finally, carve the chicken, and then squeeze the roasted lemon over the meat and veggies for ultimate lemony goodness; serve!

Notes

Baking sheets vary in size. If you can't fit all of the vegetables on the baking sheet with the chicken, you can throw the remainder onto a separate baking sheet and pop it onto the bottom oven rack.

Nutrition