Best Spatchcock Chicken with Roasted Vegetables
Spatchcock Chicken with Roasted Vegetables offers a quick and easy way to enjoy a delicious, crispy-skinned chicken with tender, roasted vegetables. The combination of flavors creates a satisfying and flavorful meal perfect for a weeknight dinner or a casual gathering.
This recipe for spatchcock chicken and roasted vegetables is the first recipe I posted on my blog back in September 2010. I’ve made it many times throughout the years but it’s taken a while to update it for you. I hope you enjoy spatchcock chicken and vegetables.
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Why you’ll love this recipe
- It’s a one-pan meal. Everything is cooked in a baking dish making clean-up easy.
- This roast chicken has a crispy skin. The flattened chicken exposes all of the skin so it can get crispy.
- Juicy chicken is on the menu. Flattening the chicken helps to distribute the juices better.
- It’s a versatile recipe. Scroll down to see vegetable substitutions you can make.
- Flavorful vegetables. Roasting the vegetables alongside the chicken imparts lots of flavor from the drippings.
- Spatchcock the chicken in advance to save prep time.
- Spatchcock Chicken with Roasted Vegetables makes a great dinner any night of the week.
Ingredients for an easy spatchcock chicken recipe
- Whole Chicken – The cook time will vary depending on the size of the chicken. Use an instant read thermometer and make sure the internal temperature reaches 165°F.
- Red Potatoes – You want one-inch cubes.
- Carrots – Cut them into bite-sized pieces or use baby carrots.
- Chicken Stock – Use either regular or low sodium. Chicken broth can be substituted.
- Fresh Garlic – Finely chop the garlic cloves.
- Canola Oil – I prefer a neutral oil but it’s OK to use olive oil if you prefer.
- Salt and Ground Pepper – I like sea salt but Kosher salt is a good substitution.
Equipment for roasting a spatchcocked chicken
- Baking Dish – You want a baking dish that is large enough to hold the chicken and vegetables. A rimmed sheet pan could also work. The vegetables need to be in a single layer.
- Instant-Read Thermometer – Ensure you cook your chicken to the proper temperature. Test the temp at the thickest part of the breast.
- Cutting Board – The perfect cutting board is large enough to hold the chicken and have a channel for the juices.
- Tongs – For removing the spatchcock chicken with roasted vegetables from the pan.
- Oven Mitts – To remove the dish from the oven.
Vegetable Substitutions
Fresh vegetables are best when making this spatchcock chicken with roasted vegetables. Root vegetables such as sweet potatoes, russet potatoes, red potatoes, carrots, and parsnips work well. Adding a handful of frozen pearl onions about 30 minutes before the chicken is done is a good idea.
Are you wondering what to serve with spatchcock chicken? Try these recipes:
You don’t need more sides because you’re roasting potatoes, carrots, and the spatchcock chicken. If you want to serve a green vegetable go with something easy like peas, zucchini pancakes, or green beans with shallots.
If you like bread with dinner try monkey bread biscuits or easy Swiss cheese bread.
Why should you spatchcock a chicken?
Spatchcocking the chicken flattens it allowing for even cooking and a shorter cooking time. A spatchcocked chicken is easier to carve than a whole chicken.
How do you spatchcock a chicken?
Spatchcocking a chicken takes a bit of strength but is relatively easy to do. The best way is to use sharp kitchen shears. It’s an easy task, here’s how I do it.
Prep the chicken. Remove the neck and gizzards inside the chicken. Use paper towels to pat the chicken dry. You want it dry so you can coat it with oil so the skin gets crispy.
Remove the backbone. Place the whole chicken on a cutting board breast side down and use kitchen shears to remove the backbone of the chicken. There’s a link to my favorite shears in the recipe card below. If your poultry shears are sharp, this task will be easy. You’ll be cutting through cartilage and bone. This is not for the faint of heart. Open the chicken and press to flatten it. I usually remove the breastbone in the middle of the chicken so the chicken will be completely flat.
Break or remove the breastbone. Flip the chicken over. Use the heel of your hand to press on the breastbone flattening it as best you can. You are now ready to proceed with the recipe!
Do you spatchcock a turkey the same way as a chicken?
The simple answer is yes. Cut out the backbone and then flatten it. Just follow the steps above. A spatchcock turkey will cook faster than a whole turkey.
What can I do with leftover chicken?
The possibilities are endless! Make some apple chicken salad, chicken salad wraps, or this chicken and biscuits casserole.
More Roasted Chicken Recipes
Roasting chicken is an easy, hands-off way to get dinner on the table. Try lemon and herb-roasted chicken, roasted chicken with ginger and garlic, or marinated whole chicken. For something a little different, try this smoked spatchcocked chicken on the grill.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
Spatchcocked Chicken with Vegetables
Equipment
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
- Preheat the oven to 350℉.
- Place chicken in a roasting pan. Surround with potatoes and carrots. Season all with salt, pepper, and minced garlic.
- Drizzle chicken and vegetables with canola oil, about 2 tablespoons. Pour the vegetable stock into the bottom of the pan.
- Roast chicken at 350℉ for 1 hour to 1 hour and 15 minutes. Remove from oven and let rest for 5 minutes before serving.
Meet Ellen
Recipe Creator ~ Food Writer ~ Food Photographer
Hi, I’m Ellen and welcome to Family Around the Table where I share recipes the whole family will enjoy. They are also easy to make. With 20 years of experience in food writing and recipe creation, you will surely find something for everyone. Read more by clicking About Ellen below.
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I’ve never spatchedcocked a chicken but always wanted to. This looks so delicious!
Yum! I love a meal that I can make all in one pan.
The first time I spatchcocked a chicken I wondered why I hadn’t before! Such a great method. Can’t wait to try your recipe!
Loved it.
I’ve always wanted to learn how to do this ever since I saw Alton Brown do it on Good Eats. We eat a lot of chicken and definitely could use a new way to cook it up, thanks!