If you’ve ever wanted a roast chicken that’s juicy, evenly cooked, and packed with flavors, you’re going to absolutely flip for this Easy Spatchcock Roast Chicken with Vegetables Recipe. It’s hands down one of my all-time favorites because it’s a one-pan wonder that gets dinner on the table fast without sacrificing any of that cozy, home-cooked goodness. Trust me, once you learn the spatchcock method, you’ll never go back to roasting a whole chicken the old way!
Why You’ll Love This Recipe
- Quick & Even Cooking: Flattening the chicken helps it roast faster and cooks it evenly, so no more dry breast meat or undercooked thighs.
- Flavor-Packed Butter: That garlic herb lemon butter under the skin? It seeps deep, delivering juicy, savory bites every single time.
- One-Pan Convenience: Vegetables roast right alongside the chicken, soaking up all those delicious drippings.
- Impress Without Stress: Spatchcocking looks fancy but is super straightforward—you’ll feel like a pro when you serve this to company.
Ingredients You’ll Need
These ingredients come together beautifully to create a roast chicken with crisp skin and tender veggies. When shopping, look for fresh, firm chicken and colorful, firm vegetables for the best flavor and texture.
- Whole chicken: Fresh or thawed, about 4¼ pounds works perfectly for spatchcocking.
- Sea salt: I love sea salt for seasoning here because it gives a clean, balanced saltiness without being harsh.
- Black pepper: Freshly ground if possible, to add that subtle spicy kick.
- Unsalted butter: Softened so it’s easy to mix with herbs and lemon, and to spread under the skin.
- Olive oil: For drizzling the chicken and veggies, it helps everything brown nicely.
- Fresh parsley: Finely chopped, this adds a fresh, vibrant touch to the butter.
- Garlic cloves: Minced—to infuse the butter with savory depth.
- Lemon zest and juice: Bright, tangy accents that cut through the richness beautifully.
- Red potatoes: Quartered, their creamy insides roast up tender and soak up flavors.
- Carrots: Peeled and quartered; their natural sweetness caramelizes in the oven.
- Brussels sprouts: Trimmed and halved for caramelization and a bit of crunch.
Variations
I love how flexible this Easy Spatchcock Roast Chicken with Vegetables Recipe is. You can easily customize it to fit your mood, the season, or dietary preferences. Here’s what I usually try when I want to change things up.
- Herb Switch-Up: Sometimes I swap the parsley for rosemary or thyme—and it changes the aromatic profile beautifully without extra work.
- Veggie Variations: Roasting sweet potatoes, parsnips, or cherry tomatoes alongside the chicken adds seasonal flair.
- Spice It Up: For a bit of heat, try adding a sprinkle of smoked paprika or cayenne to the butter mixture.
- Make It Dairy-Free: Use olive oil or a dairy-free spread instead of butter to keep the richness and still enjoy juicy chicken.
How to Make Easy Spatchcock Roast Chicken with Vegetables Recipe
Step 1: Spatchcock the Chicken Like A Pro
Place the chicken breast-side down with the wings and neck facing you. Using kitchen shears, cut along both sides of the spine to remove it completely. Then, flip the chicken over, breast side up, and use a sharp knife to score down the sternum. Don’t rush! This helps the chicken flatten out perfectly so it roasts evenly. Season the inside cavity with salt and a pinch of pepper. This first step might seem tricky when you do it the first time, but trust me, once you’ve done it, it feels so empowering—and honestly, it’s easier than trying to carve a chicken straight out of the oven.
Step 2: Prep and Stuff That Flavorful Butter
Mix the softened butter with the minced garlic, chopped parsley, lemon zest, lemon juice, salt, and pepper until it’s well combined. Then, carefully slide your fingers under the chicken skin (starting at the breast) and spread about two-thirds of the butter under the skin. Dot or rub the remaining butter all over the outside of the chicken. This is the magic moment where juicy, flavorful meat happens, because the butter keeps everything moist while roasting and adds those bright herb notes.
Step 3: Arrange Vegetables and Roast to Perfection
Place the chicken breast side up on a parchment-lined rimmed baking sheet. Spread the quartered potatoes, carrots, and halved Brussels sprouts all around it. Drizzle everything with olive oil and season generously with salt and pepper. Pop it in the preheated oven at 425°F for about 45 minutes. Keep an eye on the internal temperature—the thickest part of the breast should reach 160°F before you pull it out. Let it rest uncovered for 10 minutes before carving so the juices redistribute.
Pro Tips for Making Easy Spatchcock Roast Chicken with Vegetables Recipe
- Use sharp kitchen shears: They make removing the spine way easier and safer.
- Dry the chicken skin well: Patting the skin dry before adding butter ensures a crispy finish.
- Don’t skip resting: Letting the chicken rest uncovered gives you crisp skin and juicy meat.
- Check internal temperature: Don’t guess—an instant-read thermometer is the best way to nail perfect doneness.
How to Serve Easy Spatchcock Roast Chicken with Vegetables Recipe
Garnishes
I love to finish this chicken with a sprinkle of fresh parsley or a few lemon wedges on the side. It’s simple but those fresh, zesty notes brighten every bite and make the plate look super inviting.
Side Dishes
Since the veggies roast together with the chicken, this recipe basically serves up a full meal in one pan. If I want to add a bit more, I sometimes serve it alongside a simple green salad or some crusty bread to soak up all those delicious pan juices.
Creative Ways to Present
For special occasions, I’ve arranged the sliced chicken on a platter surrounded by the roasted vegetables, then drizzled a little extra melted herb butter over the top. Garnishing with edible flowers or microgreens adds a restaurant-worthy touch that impresses guests without much extra effort.
Make Ahead and Storage
Storing Leftovers
I always store leftover chicken and vegetables separately in airtight containers in the refrigerator. The chicken keeps well for 3–4 days, and the veggies stay nice and tender but still flavorful.
Freezing
While I prefer fresh, I’ve frozen cooked leftover chicken bits wrapped tightly in foil and placed in freezer bags. It freezes well for up to 2 months. Just be sure to thaw overnight in the fridge before reheating.
Reheating
To keep the chicken juicy and skin as crisp as possible, I reheat in a hot oven at 350°F for about 10-15 minutes, uncovered. You can warm the veggies in the oven simultaneously or gently in the microwave if short on time.
FAQs
-
What is spatchcocking, and why is it better than regular roasting?
Spatchcocking means removing the backbone of the chicken and flattening it out before roasting. This method helps the chicken cook more evenly and much faster, which means juicier meat and crispier skin all over without drying out the breast.
-
Can I use a different kind of vegetable instead of potatoes and Brussels sprouts?
Absolutely! Root vegetables like sweet potatoes, parsnips, or even butternut squash work wonderfully. Just make sure they’re cut into similar-sized pieces to cook evenly inside the same roasting time.
-
Do I need an instant-read thermometer to make this recipe?
While you can guess, an instant-read thermometer is the foolproof way to ensure your chicken is perfectly cooked without drying out. Look for 160°F in the thickest part of the breast for safe and juicy results.
-
Can I prepare this recipe ahead of time?
You can spatchcock and season the chicken a few hours ahead or even the night before and keep it covered in the fridge. Just bring it back to room temperature before roasting for even cooking.
Final Thoughts
I absolutely love how this Easy Spatchcock Roast Chicken with Vegetables Recipe makes a weeknight dinner feel like a special occasion without any stress. The crispy skin, tender juicy meat, and roasted veggies bursting with garlic and herbs make every bite comforting and satisfying. When I first tried spatchcocking, I was amazed at how quickly and evenly this method cooks the chicken—and how much flavor you get with minimal effort. I hope you enjoy making and sharing it with your favorite people as much as I do!
Print
Easy Spatchcock Roast Chicken with Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Spatchcock Chicken recipe showcases a perfectly roasted whole chicken with garlic herb butter, accompanied by tender red potatoes, carrots, and Brussels sprouts. The favorite one-pan meal provides juicy, flavorful meat and crispy vegetables, roasted together at high heat for a deliciously comforting dinner.
Ingredients
Chicken and Butter Mixture
- 4 1/4 lb whole chicken
- 1/2 tsp salt (we used sea salt)
- 1/8 tsp black pepper
- 4 Tbsp unsalted butter (softened)
- 1 Tbsp olive oil (plus more to drizzle)
- 1 Tbsp parsley (finely chopped)
- 2 garlic cloves (minced)
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp salt (plus more for vegetables)
- 1/8 tsp black pepper
Vegetables
- 2 lbs medium red potatoes (scrubbed and quartered)
- 3 medium carrots (peeled and quartered)
- 8 oz Brussels sprouts (trimmed and halved)
Instructions
- Prep the Chicken: Place the chicken breast-side down on a surface with the wings and neck facing toward you. Using kitchen shears, cut through the ribs along both sides of the spine to remove it. Then, carefully score down the sternum with a heavy knife to pop out the breastbone and flatten the chicken. Season the inside cavity with 1/2 tsp salt and a pinch of black pepper.
- Flatten and Prepare Chicken: Flip the chicken breast-side up onto a parchment-lined rimmed baking sheet. Press firmly with your palm over the breastbone to lay the chicken completely flat. Gently separate the skin from the meat over the breast, thighs, and drumsticks with your thumbs.
- Make Garlic Herb Butter: In a small bowl, combine softened butter, minced garlic, parsley, lemon zest, lemon juice, 1 tsp salt, black pepper, and 1 Tbsp olive oil. Mash with a fork for a few minutes until well incorporated.
- Butter the Chicken: Spread about two-thirds of the garlic herb butter under the chicken skin, then dot and spread the remaining butter all over the surface of the chicken.
- Add Vegetables and Season: Arrange the red potatoes, carrots, and Brussels sprouts around the chicken on the baking sheet. Drizzle everything generously with olive oil and season with salt and black pepper to taste.
- Bake the Chicken: Preheat the oven to 425˚F. Place the baking sheet uncovered in the oven and roast for 45 minutes or until a thermometer inserted into the thickest part of the chicken breast reads 160˚F.
- Rest and Serve: Remove the chicken from the oven and let it rest uncovered on a cutting board for 10 minutes before slicing and serving with the roasted vegetables.
Notes
- This spatchcock method ensures even cooking and a crispier skin for the whole chicken.
- Using garlic herb butter under the skin locks in moisture and infuses the chicken with flavor.
- Roasting vegetables alongside the chicken makes for a convenient, delicious one-pan meal.
- Ensure the chicken reaches an internal temperature of 160˚F for safe consumption; carryover heat will bring it to about 165˚F.
- Resting the chicken after roasting helps redistribute juices for a juicier bite.
Nutrition
- Serving Size: 1 serving
- Calories: 523 kcal
- Sugar: 4 g
- Sodium: 748 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 125 mg
