Spatchcock Chicken
This is an easy, weeknight, one sheet pan meal for the whole family. If roasting a whole chicken seems daunting, then meet the spatchcock chicken! This butterflied bird cooks faster and allows the skin to get crispy all over. Any butcher will spatchcock a chicken or if you have poultry sheers you can do it yourself following our YouTube video. If you are lucky enough to live near a Whole Foods, you can find Bell and Evan’s chickens already spatchcocked in the butcher case. I said spatchcock five times!
Tips:
Try adding defrosted artichoke hearts, brussel sprouts, fennel, squash or peas (at the end of cooking) to the dish.
Make sure you don’t cut the veggies too small. They need to cook for 45 minutes and if too small they will burn.
Place the potatoes cut side down on the baking sheet to make sure they get crispy.
Ina Garten tucks hunks of Italian bread into the chicken, allowing the juice from the bird to flavor and crispy the bread into croutons- amazing!
Spatchcock Chicken
Serves 4
PREP 20 minutes
COOK 45 minutes + 15 minutes to rest
INGREDIENTS
5 lb. Bell and Evans Spatchcock chicken
1 onion, cut into large chunks
3 carrots, peeled and cut into thirds
2 lb. new potatoes, cut in half
Olive oil
Salt and pepper
1 lemon, cut into quarters
INSTRUCTIONS
Preheat oven to 425.
On a sheet pan combine the potatoes, onions, carrots and any other veggies you are using. Drizzle with olive oil and season with salt and pepper. Give the veggies a mix, making sure the cut side of the potatoes are facing down.
Place the dry chicken in the middle of the sheet pan, nestling all the veggies around it. Drizzle the bird with olive oil and season with salt and pepper.
Squeeze the lemon on the chicken and veggies, then add to the pan.
Place in oven and roast for about 45 minutes or until a thermometer inserted into the thigh registers just below 165 degrees. Remove from oven. The bird will continue to cook as it rests.
Tent the sheet pan with foil and allow it to rest for 15 minutes before carving. Enjoy!
