Spatchcock Chicken and Vegetables Sheet Pan Dinner

If you click on one of my recommended item links and then place an order through Amazon, I receive a small commission on that sale, at no extra expense to you.

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