Sheet Pan Spatchcock Chicken and Vegetables

Top down of butterfly roasted chicken and vegetables on a white platter.

Sheet Pan Spatchcock Chicken and Vegetables

Roasting spatchcock chicken is a quicker way to enjoy succulent whole roasted chicken. This sheet pan meal is perfect for a Sunday dinner.

Prep Time10

Cook Time40

Marinate Time30

Total Time1 20

Servings: servings

Calories: 188kcal

Author: Laura Miner

Ingredients

1 whole chicken bone in, weighing 3½ - 4 pounds
4 tablespoons olive oil divided
2 cups brussels sprouts washed and trimmed
3 medium russet potatoes about 2 pounds
1 lemon
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Butterfly the chicken

Place the chicken with the breasts facing up. Using sharp kitchen shears, cut along one side of the backbone, from end to end.
Cut along the other side of the backbone, completely removing about about 1-inch wide portion of the spine.
Turn the chicken over and use your hands to press down firmly on the bird, until you hear the breast bone crack. This will flatten the bird. Optionally, you can tuck the wings.

Marinate

Lay the spatchcocked chicken on a parchment or foil lined sheet pan. Pat it dry with a few paper towels, then rub it all over with 2 tablespoons of oil and the spices, using your fingers to rub it under the skin too.
Let the chicken marinate in the seasonings for at least 30 minutes.

Prepare the Dish

Preheat the oven to 450°F (230°C).
Meanwhile, wash the vegetables. Trim and remove any large stems from the Brussels sprouts, then cut each sprout in half. Cut the potatoes into quarters. Cut the lemon into quarters.
Transfer the vegetables to a bowl, and toss with the remaining oil; season them lightly with salt and pepper.
Spread the vegetables and lemon pieces into an even layer on the sheet pan.

Roast

Set the sheet pan in the preheated oven and roast for 40 minutes, using a meat thermometer to ensure the internal temperature has reached 163℉ at the thickest part of the thigh (*see notes, below).
Allow the chicken to rest for 5-10 minutes before slicing.

Video

Notes

Chicken is safe to eat when the internal temperature reaches 165°F. at the thickest portion of the thigh.

To ensure juicy meat, remove the roasted chicken when the internal temperature is 163°F. As the meat rests for 5 minutes, the internal temperature will increase another 2-3 degrees.

When taking the internal temperature, be sure the probe isn't touching any bones.

To store leftovers: Transfer to an airtight container and keep in the refrigerator for 3-4 days. Alternately, you can freeze leftover chicken for use within 4 months, per USDA.

Nutrition