Easy Roasted Spatchcocked Chicken (With Video)
Love one-pan dinners? This roasted spatchcocked chicken in the oven is as good as it gets, and it’s so easy to make. The whole chicken is rubbed with a bright, savory lemon-and-herb rub, then roasted alongside perfectly seasoned potatoes and veggies.
Servings: 6 people
Ingredients
For the chicken
- 1 whole chicken, about 5 lbs 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
- 1-2 TBSPS olive oil
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
- 1-2 TBSPS olive oil
- 2 tsp sea salt
- 1 tsp cracked black pepper
- 1 cup grated parmesan cheese
Instructions
To spatchcock the chicken:
- Transfer the chicken, breast-side down, onto a large baking sheet. Gently pat the entire chicken with paper towels to absorb excess moisture.
- Cut along both sides of the backbone with kitchen shears and remove it completely.
- Flip the chicken over so it’s breast-side up, and press down firmly on the center of the breast until it flattens. You'll hear a crack. Then spread the chicken's legs apart and flip them over so they are skin-side up and facing outward.
Making spatchcocked chicken:
- In a small bowl, mix the dry rub ingredients together with the zest of the lemon.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
- Lift the skin up so you can get your fingers underneath it, and rub a generous amount of oil over the chicken skin and under it, then season it generously with the dry rub.
- Let the chicken sit at room temperature for at least 30 minutes, or up to 60 minutes, before roasting so the bird cooks evenly and has crispy skin.
- Preheat the oven to 475°F about 20-30 minutes before cook time.
- Trim the Brussels sprouts and give rinse under cool water. Set them on paper towels to air-dry for at least 15 minutes, dabbing them with paper towels to remove excess moisture. You want them to be really dry to get crispy in the oven.
- Rinse the baby potatoes under cold water, dry them, then cut them in half.
- Transfer the dried Brussels sprouts and potatoes to a large mixing bowl, drizzle with olive oil, and season them with sea salt and pepper. Toss to coat and set aside.
- Roast the chicken alone for 20 minutes (or for 40-50 minutes undisturbed if you’re not adding the veggies).
- Remove the chicken from the oven and dump the veggies onto the pan, spreading them out so they aren’t overcrowded. Put the lemon halves on the pan face down. Optional: add fresh herbs and garlic cloves for aromatics.
- Place the baking sheet back into the oven for 30-35 minutes, or until the chicken registers 160-165ºF on a meat thermometer.
- Remove from the oven and sprinkle Parmesan over the vegetables.
- Let the chicken rest for 10 minutes before carving. This helps the juices redistribute, keeping the meat tender and juicy. Before serving, squeeze the warm lemons over the chicken.
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
Serving: 1serving | Calories: 452kcal | Carbohydrates: 29g | Protein: 38g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: -12mg | Fiber: 7g | Sugar: 2g
