Spatchcock Chicken and Roasted Vegetables
Butterfly a whole chicken and roast it on a sheet pan with chunky vegetables to make a terrific Sunday supper.
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.
Equipment
- 1 large sheet pan
- 1 sharp knife
Notes
Purchasing a whole chicken is often much less expensive than purchasing certain parts cut up and wrapped together. This method 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!