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Spatchcock roast chicken in skillet with potatoes, fennel and carrots

Easy Spatchcock Roast Chicken

Easy Spatchcock Roast Chicken is juicy, golden brown chicken over caramelized potatoes, carrots, parsnips and fennel. It's an easy one pot dinner that's ready in one hour!

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  • 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


  • 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 to my post in the Notes section below.
  • 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. Allow to come to room temperature for 30 minutes prior to cooking.
  • Preheat the oven to 400 degrees. Place the chicken in a large cast iron skillet (I use this one) 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.
  • Roast the chicken for 45 minutes to one hour or until a thermometer inserted into the thickest part of the thigh registers at 165 degrees. 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!


  • Pro tip: See my step by step instructions on How to Spatchcock a Chicken or have your butcher 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.
  • If the chicken browns too quickly, cover with foil for the remainder of the cooking time.
  • 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!


Calories: 600kcal, Carbohydrates: 19g, Protein: 56g, Fat: 32g, Saturated Fat: 8g, Polyunsaturated Fat: 21g, Cholesterol: 175mg, Sodium: 448mg, Fiber: 3g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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