Have you ever made Spatchcock Chicken and Roasted Vegetables? Simply remove the backbone with a sharp knife and butterfly the chicken for roasting on a sheet pan. Add some chunky vegetables to the pan halfway through baking and you’ll have a complete Sunday supper in just over an hour. And clean up is a breeze since you only have one pan to wash. Are you hungry now?
How to spatchcock a chicken?
Spatchcock chicken refers to a method where the backbone is removed so the chicken can cook flat, which reduces the cook time significantly. Here are the steps to follow:
- Wash a whole chicken and pat it dry with a paper towel.
- Using a sharp knife, cut along each side of the back bone from neck to tail until the entire backbone can be removed. I keep the backbone and roast it with the rest of the chicken or place it in a medium saucepan filled with water to make chicken stock.
- Turn the chicken breast-side-up and gently push down on the breast bone until it cracks. This will flatten the chicken for roasting.
- Generously season each side of the chicken with dry rub and place it on a lightly greased sheet pan for roasting. Do not add the vegetables yet, they will get tossed on the sheet pan after the chicken bakes for 35 minutes in the oven. Length of time in the oven will be determined by the size of the chicken.
What type of dry rub should I use for chicken?
There are a variety of rubs premade and available at the grocery store. I prefer to mix up my own dry rub when putting meat in the oven or on the grill. Here is a combination of herbs and spices that I use frequently for roasting chicken. Mix all ingredients in a small bowl and rub generously over both sides of the chicken.
How to make Dry Rub for chicken:
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon Italian seasonings
While the chicken is baking, prepare you vegetables to add to the sheet pan. Large chunks of corn, potatoes, and onions work well for this recipe. You can add just about anything, but try to keep the chopped vegetables all about the same size so they cook evenly and thoroughly.
After the chicken has been roasting for 35 minutes, add the chunks of vegetables to the sheet pan around the chicken. Making sure everything stays spread out in one layer.
Return the spatchcock chicken and vegetables to the oven to bake for another 35 to 40 minutes or until a meat thermometer reads 165 degrees. Remove the pan from the oven and allow the chicken to rest for 10 minutes. This recipe makes 6 servings. Clean up is quick and easy since all the baking was done on one sheet pan.
Can I do spatchcock chicken on the grill?
Yes! Place the chicken on a grill rack or on a large piece of foil for best results. The skin on the chicken will get super crispy, while the chicken and vegetables become tender and juicy.
Purchasing a whole chicken is often much less expensive than purchasing certain parts cut up and wrapped together. This method for Spatchcock Chicken and Roasted Vegetables makes roasting a whole chicken easy and turns out delicious every time.
Make sure to refrigerate any leftovers. Roasted chicken is great for so many recipes, like chicken salad, chicken soup or chicken tacos. Bake once and have chicken for a few meals, that’s a win for everyone!
For more easy-to-make chicken recipes, look for favorites like Caprese Chicken and Pasta, Beer Can Grilled Chicken, and Creamy Chicken and Asparagus Casserole. Or click HERE for all of our favorite chicken recipes.
Spatchcock Chicken and Roasted Vegetables
Equipment
- 1 large sheet pan
Ingredients
- 1 whole chicken, 4 pounds washed and patted dry
- 1 medium onion cut in large chunks
- 2 ears fresh corn on the cob cut into smaller sections
- 4 large red potatoes cut in large chunks
Chicken Rub:
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon Italian seasonings
Instructions
- Wash a whole chicken and pat it dry with a paper towel.
- Using a sharp knife, cut along each side of the back bone from neck to tail until the entire backbone can be removed. I keep the backbone and roast it with the rest of the chicken or place it in a medium saucepan filled with water to make chicken stock.
- Turn the chicken breast-side-up and gently push down on the breast bone until it cracks. This will flatten the chicken for roasting.
- Generously season each side of the chicken with dry rub and place it on a lightly greased sheet pan for roasting. Do not add the vegetables yet, they will get tossed on the sheet pan after the chicken bakes for 35 minutes in the oven. Length of time in the oven will be determined by the size of the chicken.
- After the chicken has been roasting for 35 minutes, add the chunks of vegetables to the sheet pan around the chicken. Making sure everything stays spread out in one layer.
- Return the chicken and vegetables to the oven to bake for another 35 to 40 minutes or until a meat thermometer reads 165 degrees. Remove the pan from the oven and allow the chicken to rest for 10 minutes. This recipe makes 6 servings. Clean up is quick and easy since all the baking was done on one sheet pan.
