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5
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Spatchcocked Chicken with Vegetables
Spatchcocked Chicken with Roasted Vegetables is an easy dinner for any night of the week. A spatchcocked chicken is juicy and flavorful.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Cuisine:
American
Servings:
4
servings
Author:
Ellen Folkman
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.