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–+ servings
Spatchcock chicken

Roasted Spatchcock Chicken and Veggies

A simple Roasted Spatchcock Chicken with a fresh lemon, garlic and herb seasoning and roasted vegetables, bursting with flavor, tender and juicy. A fantastic easy dinner recipe your entire family will love!
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Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 945 kcal

Ingredients
  

  • 1 - 4 1/4 pound chicken butterflied and patted dry
  • 4 Tablespoon butter softened
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon parsley finely chopped
  • 2 garlic cloves minced
  • 1/2 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground sage
  • 1/8 teaspoon ground thyme
  • 2 lbs medium red potatoes scrubbed and quartered
  • 3 medium carrots peeled and quartered
  • 1 zucchini washed and cut into thick slices
  • 1/2 a lemon cut into thin slices
  • Salt and Pepper to taste

Instructions
 

  • 1. Preheat oven to 425°
  • 2. Line a baking sheet with parchment paper and a baking rack (optional). Separate the skin from the breast, thighs, and legs by sliding your hand, or the back of spoon between the skin and meat. Place chicken on baking sheet.
  • 3. In medium, microwave safe, bowl add butter, olive oil, parsley, garlic, lemon zest, lemon juice, salt, pepper, ground sage, and thyme. Mix until well blended. Place half the lemon butter mixture under the skin of the chicken. Melt remaining butter in microwave. Brush chicken with melted butter making sure to cover all the skin.
  • 4. Place quartered potatoes, carrots, and sliced lemon around the chicken on the baking sheet. Bake at 425° for 45 minutes or until instant read thermometer reads 160° when inserted into thickest part of chicken breast.
  • 5. Add sliced squash the last 15 minutes of cooking time.
  • 6. Remove chicken from oven and rest uncovered for 10 minutes on a cutting before serving.

Notes

*Allow the raw butterflied chicken to sit at room temperature for 30 minutes before using for even baking.
**Don't over-bake or the breast will be dry. Keep in mind the internal temp will rise another 5-10 degrees after it comes out of the oven.
***You can substitute 8 oz trimmed halved Brussels sprouts for squash.

Nutrition

Serving: 1gCalories: 945kcalCarbohydrates: 33gProtein: 81gFat: 52gSaturated Fat: 17gPolyunsaturated Fat: 30gCholesterol: 322mgSodium: 724mgFiber: 4gSugar: 4g
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