Spatchcock Chicken and Vegetables Sheet Pan Dinner

Ready to go in the oven! I used the half sheet size baking pan here and see how crowded the veggies are? A two thirds size allows them to be more spread out so they can roast better.

Haven you ever made a Spatchcock chicken? It is a chicken that is flattened by removing the spine. This results in a quicker cooking chicken that has crisper skin and juicier interior. This is incredible and worth the effort of learning. Once you do, it is simple and I promise you’ll want to make it often. It has become my favorite meal!

This recipe is based on Natasha’s Kitchen’s Spatchcock Chicken Recipe.

Watch her short video for technique:

You will need parchment paper and a foodservice quality rimmed baking sheet. It is best to use a larger size baking sheet called a TWO THIRDS size. I link to both below.

Ingredients for the Chicken

4 1/4 lb whole chicken * Allow the raw chicken to sit at room temp for 30 min before putting in the oven for even baking.

1/2 tsp salt (I like sea salt)

1/8 tsp black pepper

Ingredients for Flavored Butter:

3 Tbsp. unsalted butter softened

2 Tbsp olive oil plus more to drizzle

¼ cup parsley finely chopped. I have also used fresh chopped thyme with the parsley

4 garlic cloves minced

1 tsp lemon zest

2 Tbsp lemon juice

1 tsp salt

1/8 tsp black pepper

Ingredients for Vegetables:

2 lbs petite red potatoes or medium red potatoes scrubbed and quartered

24 oz Brussels sprouts trimmed and halved

3 medium carrots peeled and cut to the same size as the halved Brussels Sprouts

4 Tbs Canola Oil

2 tsp kosher salt

  1. Cut up vegetables and toss with oil and salt. Set aside.
  2. Place chicken breast-side down with the wings/ neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper.
  3. Flip the chicken over breast side up and set on a parchment-lined, rimmed baking TWO THIRDS Size sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat. Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas.
  4. In a small mixing bowl, combine the flavored butter ingredients. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter.
  5. Using a small spoon, spread 2/3 of butter mixture under the chicken skin of breast, thigh and drumstick and dot/spread remaining butter all over chicken.
  6. Place prepared vegetables all around the chicken in a single layer.
  7. Bake uncovered at 425˚F for 45 min (longer if your chicken weighs more than 4 ¼ pounds) or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove from oven and rest uncovered 10 minutes on a cutting board before serving. **Don’t over-bake or the breast will be dry. Keep in mind internal temp will rise another 5-10 degrees after it comes out of oven.

Garnish with parsley and slices of lemon



Easy Make-Ahead Shrimp Cocktail

This is such an easy recipe and it really frees up your time so you can enjoy your guests since it can be made ahead of time.

You can either poach your own shrimp or do what I do and buy them precooked.

Then all you have to do is just portion out some commercial bottled cocktail sauce into pretty little glass shot glasses or these disposable ones, add a shrimp with the tail hanging over the edge and a lemon wedge on the rim and/or a pretty snip of fresh dill.  

An even easier presentation is to simply arrange the shrimp on a pretty platter with some sauce in a small bowl and garnish with lemon circles, wedges, dill or fresh parsley.

Keep refrigerated and serve immediately.

11-15 size jumbo pre-cooked shrimp, thawed rinsed and dried very well.

2 Tbsp. cocktail sauce per shot glass



Caramel-Braised Chicken with Ginger and Lime Recipe

This is my version of Milk Street Magazine’s Caramel-Braised Chicken with Ginger and Lime. This dish has spectacular flavor unlike anything I have ever had before. It is a time-consuming recipe but well worth it, especially if you do as I suggest and prep and then line up the ingredients in order of use.

Caramel-Braised chicken with Ginger and Lime (Vietnamese) adapted from Milk Street 2018

  • 2 tablespoons plus 1/2 cup plus coconut water, divided
  • 1/4 cup white sugar
  • 3 tablespoons fish sauce
  • 2 medium shallots, peeled, halved and thinly sliced ( 1 cup)
  • 1 3-inch piece fresh ginger, peeled and cut into 1/8-inch matchsticks ( 1/3 cup)
  • 2 pounds boneless, skinless chicken thighs, trimmed of most of fat, cut into 1 ½ inch pieces
  • 1/3 cup chopped fresh cilantro leaves and tender stems + 1/3 cup chopped fresh cilantro leaves for garnish
  • 1 small jalapeño chili, stemmed, seeded and finely diced. Use more if you prefer more spice. OR 1 ½ tsp finely diced serrano pepper
  • 1 tablespoon grated lime zest. I like to use a microplanner like this
  • 1 tablespoon lime juice
  • Steamed rice, to serve

  • Prepare each ingredient, place in bowls and line up in order of usage. Reduce heat to medium and cook, swirling pan but without stirring, until sauce is mahogany and smokes lightly, about 5- 7 minutes. Set over medium heat and stir to combine all ingredients. Stir in chicken. Raise heat to high to bring to a rolling boil, then reduce heat to medium and cook uncovered over medium, stirring occasionally, adjusting heat to maintain simmer, 15 to 20 minutes. Off heat stir in 1/3 c. cilantro, jalapeno, and lime juice and lime zest. Top with other 1/3 c. cilantro and serve with rice and lime wedges.
  • Increase heat to medium high and simmer vigorously until the sauce has thickened, about 8-10 minutes.
  • Turn heat to high, add sliced shallots and ginger. Lower heat to low, bring to a simmer, then cover and cook 5 minutes.
  • Take pan off the heat and stir in fish sauce and ½ cup coconut water.
  • In a large skillet over medium high heat, combine 2 Tbsp. coconut water and ¼ c sugar. Boil, stirring until golden at edges, about 3 minutes.