Oven Roasted Spatchcock Chicken
This roast spatchcock chicken is everything you love about juicy, roast chicken without the effort! It's an easy one pot dinner that the entire family will love, and it cooks up in about an hour!
Servings: 8 servings
Calories: 600kcal
Equipment
Ingredients
- 3.5 pounds whole chicken
- 3 tablespoons olive oil divided
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lb. baby potatoes halved if on the large side
- 2 medium carrots chopped into 1/2" chunks
- 2 medium parsnips chopped into 1/2" chunks
- 1 fennel bulb halved and sliced
- 1 tablespoon fresh thyme leaves or 2 teaspoons dried
Instructions
- Spatchcock the chicken or ask your butcher to do it for you. This may be done 1-2 days in advance. (Access full instructions on how to spatchcock a chicken by clicking the link shared.) Allow the chicken to come to room temperature for 30 minutes prior to cooking.3.5 pounds whole chicken
- Combine 2 tablespoons olive oil with the paprika, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Rub all over the chicken and underneath the skin onto the breast meat.3 tablespoons olive oil, 1 tablespoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees F. Place the chicken in a large cast iron skillet or a rimmed baking sheet. Toss the potatoes, carrots, parsnips and fennel with the remaining 1 tablespoon of olive oil, thyme, salt and pepper to taste, then place the them in the skillet around the chicken.1 lb. baby potatoes, 2 medium carrots, 2 medium parsnips, 1 fennel bulb, 1 tablespoon fresh thyme leaves or 2 teaspoons dried
- Roast the chicken for 45 minutes to 1 hour or until a thermometer inserted into the thickest part of the thigh registers at 165 degrees F. If the chicken begins to brown too quickly, cover it with loosely with foil for the remainder of the cooking time.
- Remove from the oven and cover loosely with foil and allow to rest for 10-15 minutes before carving. In my experience, the chicken is so tender it comes right off without a knife like a rotisserie chicken! Carve and enjoy!
Notes
- Pro tip: You can spatchcock the chicken 1-2 days in advance, or ask your butcher to do it for you.
- A 3-4 lb. chicken works perfectly for this spatchcock roast chicken recipe. Cooking time depends on the weight of your chicken and your oven temperature (they all vary). Check the temperature after 45 minutes of cooking time and baste the vegetables with the chicken juices if necessary to keep from burning.
- Change up this recipe using your favorite potatoes or vegetables, or try different spice rubs, herbs, garlic and citrus! Pro tip: Use baby potatoes as they're the perfect size!
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Nutrition
Calories: 600kcal | Carbohydrates: 19g | Protein: 56g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 21g | Cholesterol: 175mg | Sodium: 448mg | Fiber: 3g | Sugar: 3g