Spatchcock. Say that three times fast.
Oven-roasted spatchcock chicken begins by removing the chicken’s backbone, then pressing it down to lay flat. Once flat, the heat reaches every side of the bird while only taking about 45 minutes to cook.
Let’s be clear. Touching raw chicken is not my forte and removing a chicken's backbone is not on my bucket list. So when Thrive Market had whole, pasture-raised, no antibiotic chickens that were already spatchcocked, frozen, and would ship to my house I agreed to give it a try.
Prep Time - 20 minutes
Serves - 8
Ingredients
For the Chicken
6-8 pound whole chicken, spatchcocked
1/2 cup olive oil
1 lemon, juiced
2 tablespoons minced garlic
1 tablespoon dried oregano
1 tablespoon dried basil
salt and pepper
For the Lemon Roasted Potatoes and Brussel Sprouts
1 pound small, different colored potatoes, halved
1 pound Brussels sprouts, trimmed and halved
6 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon honey
salt and pepper
Directions
Preheat oven to 450 degrees.
Place chicken onto a parchment-lined sheet pan.
Add the olive oil, lemon juice, garlic, oregano, basil, salt, and pepper on top of the chicken and rub it in well on the whole chicken. Flip over and repeat.
Bake for 40-45 minutes. Using an instant-read thermometer, check the temperature by inserting it into the thickest part of the breast. It should read 160˚F. Don’t over-bake or the breast will be dry. Keep in mind internal temp will rise another 5-10 degrees after it comes out of the oven. If your chicken is smaller, check the temperature after 30 minutes.
Add the potatoes and Brussels sprouts 15-20 minutes into cooking time in the same sheet pan or in a separate one. This way your whole meal will cook at the same time.
In a small bowl, whisk lemon juice, garlic, mustard, honey, and remaining oil and salt until blended. Transfer vegetables onto a platter around the chicken or into a large bowl; drizzle with vinaigrette and toss to coat.
Serve warm.
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