Spatchcock Chicken and Vegetables Sheet Pan Dinner

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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. Making note of the weight of your chicken is important. If it weighs more than 4 1/4 pound it will take longer to bake. See my instructions below.

1/2 tsp salt (I like to use sea salt or kosher salt)

1/8 tsp black pepper

Ingredients for Flavored Butter:

2-3 Tbsp. unsalted butter softened (It tastes a little better with more butter but I have made it successfully with 2 Tbsp and I personally prefer to use less to reduce the saturated fat a bit)

2 Tbsp olive oil plus more to drizzle

¼ cup parsley finely chopped. I have also used fresh chopped thyme with the parsley. I have successfully made this without any herbs so if you find yourself without any, go ahead and make it. But obviously you get a bit more flavor with the herb addition.

4 garlic cloves minced

1 tsp lemon zest, if you love the flavor of lemon, feel free to use more

2 Tbsp lemon juice

1 tsp salt

1/8 tsp black pepper

Ingredients for Vegetables:

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

24 oz Brussels sprouts trimmed

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

4 Tbs Canola Oil

2 tsp Kosher salt

Optional: I have also added lemon zest to the oil

  1. Cut up vegetables and toss with oil and salt. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Using a small spoon, turn the chicken so the pocket opening is up and insert the butter mixture under the chicken skin of breast, thigh and drumstick and spread any remaining butter all over chicken.
  6. If your chicken weighs 4 1/4 pounds, place prepared vegetables all around the chicken in a single layer and bake at 425 uncovered 45 minutes. If it weighs more than that put the chicken in and set a timer for 15 minutes. When the timer goes off spread the veggies on the pan and then continue to bake.
  7. Bake uncovered at 425˚F for 45 min 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