Roasted Spatchcock Chicken for Holiday or Sunday Dinners
A juicy and flavorful Roasted Spatchcock Chicken with golden, crispy skin and aromatic herbs. Flattened for even cooking and roasted on a bed of vegetables for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
1 whole chicken (3.5–4 lbs)
2 tbsp olive oil or melted butter
1 tbsp chopped fresh rosemary
1 tbsp chopped thyme
1 tbsp parsley
1 tsp paprika
1 tsp lemon zest
4 garlic cloves, minced
1 tsp kosher salt
½ tsp black pepper
1 onion, sliced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 lemon, sliced
Instructions
- Preheat oven to 425°F. Pat chicken dry.
- Spatchcock the chicken by removing the backbone and flattening it.
- Rub with oil or butter. Season with salt, pepper, paprika, lemon zest, garlic, and herbs.
- Place vegetables and lemon slices in a roasting pan. Lay chicken skin-side up on top.
- Roast for 45–55 minutes or until internal temp reaches 165°F in breast, 175°F in thigh.
- Let rest 10–15 minutes before carving. Serve with vegetables and pan juices.
Notes
Drying the skin before roasting helps crispiness. For deeper flavor, marinate the chicken for several hours beforehand.