Roasted Spatchcock Chicken

The spatchcock technique delivers crispy, flavorful chicken.

By Southern Living Test Kitchen 
 
Updated on November 28, 2023
Active Time:
 
30 mins
Total Time:
 
1 hr 10 mins

Ingredients

  • 1 (5-lb.) whole chicken

  • 4 garlic cloves, chopped

  • 1 tsp. kosher salt

  • 6 Tbsp. (3 oz.) salted butter, softened

  • 1 Tbsp. chopped fresh thyme

  • 2 Tbsp. lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided

  • 3/4 tsp. black pepper

  • 12 oz. small red new potatoes, halved

  • 8 oz. small carrots with tops, trimmed

  • 8 oz. Brussels sprouts, trimmed and halved

Directions

  1. Prepare oven and chicken:

    Preheat oven to 450°F. Rinse chicken, and pat dry.

  2. Remove backbone:

    Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.)

  3. Press against breastbone:

    Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks.

  4. Place chicken on baking sheet:

    Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn.

  5. Make garlic-herb butter:

    Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.

  6. Roast chicken:

    Bake chicken in preheated oven 10 minutes.

  7. Add vegetables to baking pan:

    Bake chicken in preheated oven 10 minutes. Remove pan from oven. Reduce heat to 400°F. Arrange potatoes and carrots around chicken; return to oven, and bake 20 minutes.

    Arrange Brussels sprouts around chicken, and spread remaining 2 tablespoons garlic mixture on breasts; return to oven, and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes.

  8. Add lemon juice, and serve:

    Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.


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