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Pioneer Woman Spatchcock Chicken

Pioneer Woman Spatchcock Chicken - recipe card
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This spatchcock chicken is butterflied for even, rapid roasting, resulting in crispy golden skin and exceptionally juicy meat. The herb-butter rub infuses the bird with garlic, lemon, and fresh thyme, while the whole roasted vegetables soak up the savory drippings.

Ingredients

Scale
  • 1 whole chicken (about 4 lb / 1.8 kg), giblets removed
  • 4 tbsp (1/2 stick / 56g) unsalted butter, softened
  • 2 tbsp olive oil, divided
  • 4 cloves garlic, minced
  • 2 tsp lemon zest (from 1 lemon)
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried)
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 lb baby potatoes, halved
  • 2 large carrots, peeled and cut into 2-inch pieces
  • 1 large yellow onion, cut into 1-inch wedges

Instructions

  1. Preheat the oven to 425°F (218°C). Position a rack in the middle of the oven. This high heat is key to rendering the fat and crisping the skin while keeping the meat moist.
  2. Place the chicken breast-side down on a clean cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Discard or save for stock.
  3. Flip the chicken over and press firmly on the breastbone with the heel of your hand until you hear a crack and the chicken lies flat. This ensures even thickness for uniform cooking.
  4. Pat the chicken completely dry with paper towels — this is essential for crispy skin. In a small bowl, mix the softened butter, half of the olive oil, minced garlic, lemon zest, lemon juice, chopped thyme, rosemary, kosher salt, and black pepper until well combined.
  5. Gently loosen the skin over the breast and thighs with your fingers, being careful not to tear it. Rub about half of the herb butter directly under the skin onto the meat. Rub the remaining butter all over the outside of the bird, coating evenly.
  6. In a large roasting pan or sheet pan, toss the halved baby potatoes, carrot pieces, and onion wedges with the remaining 1 tbsp olive oil and a pinch of salt and pepper. Spread them in an even layer.
  7. Place the spatchcocked chicken on top of the vegetables, breast-side up, tucking the wing tips under to prevent burning. The chicken should sit directly on the veggies, which will catch the flavorful drippings.
  8. Roast in the preheated oven for 40-50 minutes, or until the skin is deep golden brown and crispy, and the thickest part of the thigh registers 165°F (74°C). If the skin browns too quickly, tent loosely with foil.
  9. Remove the pan from the oven and let the chicken rest on a cutting board for 10-15 minutes before carving. Resting allows the juices to redistribute, ensuring moist meat.
  10. While the chicken rests, turn the vegetables in the pan drippings and return to the oven for an additional 5 minutes if they need more browning. Serve the chicken carved over the roasted vegetables.

Notes

Storage: Refrigerate leftover chicken and vegetables in an airtight container for up to 4 days. Freezing: Freeze cooked chicken (shredded or in pieces) in a freezer-safe bag for up to 3 months. Reheating: Reheat in a 350°F (177°C) oven for 10-15 minutes until warmed through, or microwave in 30-second bursts. The skin will lose crispness upon reheating.

Nutrition

Keywords: spatchcock chicken, pioneer woman chicken, roasted chicken, butterflied chicken, herb butter chicken, crispy skin chicken, one pan chicken, weeknight dinner, chicken with vegetables, easy roast chicken

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-spatchcock-chicken-recipe/