Spatchcock Chicken
Juicy Spatchcock Chicken, golden potatoes and tender carrots are seasoned with flavorful spices and roast together in a one pan meal! Easy, delicious dinner!
Servings: 4 servings
Ingredients
For the Spatchcock Chicken:
- 4-5 pounds whole chicken
- 2 tablespoons olive oil extra virgin
- 1 large garlic clove grated
- 2 teaspoons dried parsley
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
For the Vegetables:
- 1 1/2 - 2 pounds potatoes cut into large chunks
- 2 large carrots cut into large chunks
- Extra virgin olive oil to taste
- Salt and pepper to taste
Instructions
- Preheat oven to 450 F. Place whole chicken breasts side down on a cutting board. Using sharp and sturdy kitchen shears, cut the spine out on both sides, cutting through the ribs. Flip the chicken and press on the breasts with the palm of your hand until you hear a crack and the chicken is flat. Transfer onto a baking sheet.
- In a small bowl, combine dried parsley, smoked paprika, salt, pepper and whisk with a fork.
- Drizzle chicken with olive oil on both sides and rub with your hands all around. Then rub with garlic, getting under the skin and inside the cavity. Sprinkle with a spice mixture on both sides and arrange chicken breasts side up in the center of a baking sheet.
- Add potatoes and carrots around the chicken. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly with a spoon and arrange in a single layer.
- Bake at 450 F for 15 minutes, then reduce heat to 425 F and bake for another 25 minutes or until a thermometer inserted in the thickest part of the breast reads at least 165 F.
- Remove chicken from the oven, cover with foil (only the chicken) and let rest for 5 minutes. Cut it and serve with vegetables.
Notes
- Store: In an airtight container in the fridge for up to 5 days.
- Freeze: In a freezer safe bag for up to 3 months, thaw before enjoying.