Spatchcock Chicken
Juicy Spatchcock Chicken roasted with lemon-garlic compound butter, red potatoes, carrots, and Brussels sprouts for a flavorful one-pan dinner.
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Servings: 6
Ingredients
Chicken and Vegetables
- 1 whole chicken about 4 1/4 lb
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 lb medium red potatoes cleaned and quartered
- 3 medium carrots peeled and quartered
- 8 oz Brussels sprouts cleaned and halved
- Olive oil as needed for vegetables
- Additional salt and black pepper to taste
Compound Butter
- 4 tbsp butter softened
- 1 to 2 tbsp olive oil
- 1 tbsp fresh parsley finely chopped
- 2 garlic cloves minced
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper.
- Place the whole chicken breast-side down on a sturdy cutting board.
- Using sharp kitchen shears, cut along both sides of the backbone.
- Remove the backbone completely.
- Open the chicken and gently spread the rib cage.
- Using a heavy sharp knife, score down the length of the sternum.
- Turn the chicken over so the breast side faces up.
- Press firmly on the breastbone with the palm of your hand until the chicken lies flat.
- Season the inside of the chicken with 1/2 tsp salt and 1/8 tsp black pepper.
- Transfer the flattened chicken to the prepared baking sheet, breast-side up.
- Carefully loosen the skin from the chicken meat by sliding your fingers between the skin and the meat.
- Loosen the skin over the breast and leg areas, taking care not to tear it.
- In a small bowl, combine the softened butter, olive oil, parsley, minced garlic, lemon zest, lemon juice, salt, and black pepper.
- Mash with a fork until the compound butter is well blended.
- Spread approximately 2/3 of the compound butter under the loosened chicken skin.
- Distribute it evenly over the breast and leg meat.
- Spread the remaining 1/3 of the compound butter over the outside of the chicken skin.
- Arrange the quartered red potatoes, quartered carrots, and halved Brussels sprouts around the chicken on the baking sheet.
- Drizzle the vegetables lightly with olive oil.
- Season the vegetables with salt and black pepper to taste.
- Roast for approximately 45 minutes, or until a meat thermometer inserted into the thickest part of the breast and thigh reaches 165°F.
- Remove the chicken from the oven.
- Allow the chicken to rest uncovered for 10 to 15 minutes before slicing.
- Serve warm with the roasted vegetables.
Notes
To make this Spatchcock Chicken gluten free, confirm that the whole chicken is plain and unseasoned, as some packaged or pre-marinated poultry may contain gluten-based additives.
Use butter, olive oil, seasonings, and spices that are clearly labeled gluten free, especially if they are processed in shared facilities.
Serve with naturally gluten-free sides such as roasted vegetables, mashed potatoes, rice, or a fresh salad.
Use clean cutting boards, kitchen shears, knives, baking sheets, and serving utensils to prevent gluten cross-contact, especially when preparing this recipe for someone with celiac disease or gluten sensitivity.