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I have never cooked a whole chicken before, but my MIL got us one from Weis and I was excited to try it out for dinner!
I was looking for recipes and found this interesting one-pan chicken recipe that I wanted to try. There is some prep work that goes into making the chicken lay flat, but the juiciness of the chicken is so worth the work!
I started out by taking my 2.5 lb chicken and letting it sit at room temperature for 30 minutes. (You can use up to a 4lb chicken for this, too).
How to prep the chicken according to Natashia’s Kitchen : (she shares pictures if you need a visual)
“Place chicken breast-side down with the wings/ neck facing towards you. Use kitchen shears to cut through the ribs right next to the spine on both sides to remove spine.** Open the rib cage and use a heavy chefs knife to score down the sternum. This will help to pop out the breast bone and flatten the chicken. Season under the chicken with about 1/2 tsp salt and a pinch of black pepper.”
Once you have the chicken prepped, flip it back over and lay it on parchment paper on a large baking sheet and press it down to lay flat.
Pre-heat the oven to 425 degrees and prepare your vegetables – I used carrots, potatoes, Brussel sprouts.
In a small bowl- mix unsalted butter softened, olive oil, parsley finely chopped, 2 garlic cloves minced, lemon zest, lemon juice,salt and black pepper. Then, mash together with a fork for a couple of minutes until most of the lemon juice is incorporated into the butter.
Then, Spread about 2/3 of your butter mixture under the chicken skin and and dot or spread remaining butter all over the outside of the chicken.
Place your vegetables all around the chicken and drizzle with olive oil then season with salt and pepper.
Bake your chicken and veggies uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.
Note- my chicken took longer…about 1 hr 10 mins.
Ingredients by Natashia’s Kitchen
Ingredients for Spatchcock Chicken Recipe:
- 4 1/4 lb whole chicken *
- 1/2 tsp salt (we used sea salt)
- 1/8 tsp black pepper
Ingredients for Flavored Butter:
- 4 Tbsp unsalted butter softened
- 1 Tbsp olive oil plus more to drizzle
- 1 Tbsp parsley finely chopped
- 2 garlic cloves minced
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp salt plus more for vegetables
- 1/8 tsp black pepper
Ingredients for 1-Pan Chicken Dinner:
- 2 lbs medium red potatoes scrubbed and quartered
- 3 medium carrots peeled and quartered
- 8 oz Brussels sprouts trimmed and halved
