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Spatchcock Roasted Chicken with Root Vegetables

This Spatchcock Roasted Chicken with Root Vegetables is a flavorful and efficient way to roast a chicken. Spatchcocking (or butterflying) the chicken allows it to cook more evenly and quickly, resulting in juicy meat and crispy skin. The root vegetables roasted alongside the chicken absorb all the delicious drippings, making them incredibly flavorful.

Prep Time
20 minutes
Cook Time
50 minutes
Servings
4-6
Ingredients
  • 1 Whole Chicken (about 4 lbs)
  • 2 Carrots
  • 2 Potatoes
  • 1 Sweet Potatoes
  • 1 Onion
  • 4 Garlic Cloves
  • 3 tablespoons Olive Oil
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Paprika
  • 1 tablespoon Salt
  • 1 teaspoon Black Pepper

Prepare the Chicken

Preheat your oven to 450°F (230°C). Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.

Spatchcock the Chicken

Using kitchen shears, cut along both sides of the chicken's backbone to remove it completely. Press down firmly on the chicken to flatten it out. This is called spatchcocking.

Prepare the Vegetables

Chop the carrots, potatoes, sweet potatoes, and onion into roughly equal-sized pieces. Mince the garlic. Toss the vegetables with 1 tablespoon of olive oil, salt, pepper, rosemary, thyme, and paprika.

Season the Chicken

Rub the remaining 2 tablespoons of olive oil all over the chicken. Season generously with salt, pepper, rosemary, thyme, and paprika. Make sure the seasoning is evenly distributed.

Roast the Chicken and Vegetables

Arrange the vegetables in a single layer in a roasting pan. Place the spatchcocked chicken on top of the vegetables. Roast for 50 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh and the vegetables are tender. Use a meat thermometer to ensure accuracy.

Rest and Serve

Once cooked, remove the chicken and vegetables from the oven and let them rest for 10 minutes before carving. This allows the juices to redistribute. Carve the chicken and serve with the roasted vegetables.

Nutrition Facts Estimated per 100g of product

(Approximate values)
Calories: 180
Protein: 22g
Fat: 8g
Carbohydrates: 5g

Other Considerations for Nutrition

These values are estimates and can vary depending on the specific ingredients used and the portion size. The inclusion of root vegetables adds carbohydrates and fiber to the nutritional profile.

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FAQ

  • Why spatchcock the chicken?

    Spatchcocking allows the chicken to cook more evenly and quickly because it's flattened out. This results in juicier meat and crispier skin.
  • Can I use other vegetables?

    Yes, feel free to use other root vegetables such as parsnips, turnips, or rutabagas. You can also add other vegetables like Brussels sprouts or bell peppers.
  • Do I need a special roasting pan?

    No, you don't need a special roasting pan. A large oven-safe skillet or a rimmed baking sheet will work just fine.