Oven Roasted Spatchcock Chicken with Vegetables
This oven roasted spatchcock chicken with vegetables is an easy one-pan dinner with juicy, flavorful chicken and perfectly roasted vegetables. Spatchcocking the chicken helps it cook evenly while giving you beautifully crisp, golden skin.
Ingredients
- 1 whole chicken 4-5 lb.
- 1 stick of butter
- 1 Tbsp. each garlic + onion+ paprika powder divided in half we are using half to season the compound butter and the other half to season the vegetables
- 1 Tbsp. rosemary + 1 Tbsp. Italian parsley
- 4 medium peeled and cut in half potatoes
- 4 peeled and cut in half carrots
- 2 peeled and quartered onions
- 2 Tbsp. olive oil
- 1 cup white wine
- 1 sliced lemon
- salt and pepper to taste
Instructions
- Start by cleaning out the cavity of your chicken then wash and pat dry. Lay the chicken breast bone down on a cutting broad. Hit the back of the chicken hard with a mallet to loosen the back bone. Then using a knife or a pair of chicken scissors cut the backbone away from the chicken.
- Turn the chicken around and push down with your hands to flatten the chicken. Salt and pepper to taste.
- Then make the compound butter: In a bowl add soft butter, garlic, onion, paprika powder and mix to make a pasta.
- Spread the compound butter all over the chicken top with the chopped rosemary and Italian parsley.
- Lay the vegetables on a baking sheet drizzle with the olive oil, and the remaining spices you used to season the compound butter. salt and pepper to taste.
- Lay the chicken on top of the seasoned vegetables, add the lemon slices and roast in a preheated 400- degree oven for 45 minutes. Add the wine the last 15 minutes. Let the chicken rest for 10 minutes before cutting. Pour the pan juices over the top.
Notes
Spatchcocking the chicken is the secret to evenly cooked chicken with crispy skin. Press the chicken firmly to flatten it before roasting, and pat the skin completely dry before seasoning. This helps the skin brown beautifully while the vegetables roast underneath.
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