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Spatchcocked Chicken with Roasted Vegetables

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Spatchcocked Chicken with Roasted Vegetables is an easy dinner for any night of the week. A spatchcocked chicken is juicy and flavorful.

 

What can I serve with Spatchcocked Chicken with Roasted Vegetables?

Because you’re roasting potatoes and carrots along with the spatchcock chicken you don’t really need more. If you want to serve a green vegetable go with something easy like peas or green beans with shallots.

If you like bread with dinner try monkey bread biscuits or easy Swiss cheese bread.

How do you spatchcock a chicken?

To spatchcock a chicken all you do is place the whole chicken breast side down and, using kitchen shears, cut out the backbone. Start on the side of the backbone and cut up the side of the bone. Once that is done, turn the chicken around and cut up the side of the backbone to remove it. Once the backbone is out, clean out the inside of the chicken and pat dry. Place chicken, breast side up, and gently press on the breast bone to flatten the chicken. Now you are ready to roast the bird.

If you want to try spatchcocking, it’s really easier than you think. If you’ve ever cut up a whole chicken, you can cut out the backbone. This chicken cooked evenly and a more quickly than roasting the whole bird. Feel free to add veggies you like. You could certainly use fennel, quartered onions or sweet potatoes. This dinner reminded me of fall. My family was pleasantly surprised with the meal and I know it will be a favorite for years to come. I also served a recipe I got from Ina Garten, The Barefoot Contessa, for zucchini pancakes. Look for that post soon!

Spatchcocked Chicken with Vegetables

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Spatchcocked Chicken with Roasted Vegetables is an easy dinner for any night of the week. A spatchcocked chicken is juicy and flavorful.

Ingredients

  • 1 chicken (3 - 4 pounds), spatchcocked
  • 5 Red potatoes, quartered
  • 5 Carrots, peeled and cut into 1" chunks
  • 1 cup vegetable stock
  • 2 garlic cloves, minced
  • Canola for drizzling
  • Salt & Pepper to taste

Instructions

    1. Preheat the oven to 350 degrees° F.
    2. Place chicken in a roasting pan. Surround with potatoes and carrots. Season all with salt, pepper, and minced garlic.
    3. Drizzle chicken and vegetables with canola oil, about 2 tablespoons. Pour the vegetable stock into the bottom of the pan.
    4. Roast chicken at 350° F for 1 hour to 1 hour and 15 minutes. Remove from oven and let rest for 5 minutes before serving. Serves 4 - ¼ chicken each.

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