Herb-Roasted Spatchcock Chicken with Root Vegetables

Herb-Roasted Spatchcock Chicken with Root Vegetables ingredients

• 3.5-4 lbs Whole chicken
• 1 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 tbsp Unsalted butter, softened
• 1 tbsp Fresh rosemary, finely chopped
• 1 tbsp Fresh thyme, finely chopped
• 2 cloves Garlic, minced
• 1 tsp Lemon zest
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1.5 lbs Red potatoes, cut into 1-inch pieces
• 1 lb Carrots, peeled and cut into 1-inch pieces
• 1 large Yellow onion, cut into 1-inch wedges
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 tsp Paprika

How to make Herb-Roasted Spatchcock Chicken with Root Vegetables

1. Place the whole 3.5-4 lbs chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone and discard (or save for stock). Flip the chicken over so it's breast-side up, then press firmly down on the breastbone with the heel of your hand until it flattens. Pat the chicken completely dry with paper towels.
2. In a small bowl, combine 4 tablespoons softened unsalted butter with 1 tablespoon finely chopped fresh rosemary, 1 tablespoon finely chopped fresh thyme, 2 cloves minced garlic, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until well combined.
3. Gently separate the skin from the breast and thigh meat of the spatchcocked chicken using your fingers, being careful not to tear the skin. Distribute about two-thirds of the herb butter mixture evenly under the skin. Rub the remaining herb butter all over the exterior skin of the chicken. Drizzle 1 tablespoon olive oil over the chicken, then season the skin generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Preheat your oven to 400°F (200°C). In a large roasting pan or rimmed baking sheet, toss 1.5 lbs red potatoes, 1 lb carrots, and 1 large yellow onion with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Spread the vegetables in an even layer.
5. Place the prepared spatchcock chicken, breast-side up, directly on top of the bed of root vegetables in the roasting pan. This allows the chicken juices to baste the vegetables as it cooks, imparting extra flavor.
6. Roast for 30 minutes at 400°F (200°C).
7. After 30 minutes, reduce the oven temperature to 375°F (190°C). Continue roasting for another 35-45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). The chicken skin should be deeply golden brown and crispy, and the vegetables tender.
8. Carefully remove the roasting pan from the oven. Tent the chicken loosely with foil and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute, resulting in more tender and flavorful meat. Carve the chicken into pieces and serve immediately with the roasted root vegetables.

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