Spatchcock Chicken and Vegetables Sheet Pan Dinner

Published:  11/12/2019

Have 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.

Are you on the lookout for a culinary adventure that combines tantalizing flavors and healthy goodness in one mouthwatering dish? Look no further! Our Spatchcock Chicken and Vegetable Recipe is here to impress your taste buds and nourish your body with every delectable bite.

Perfectly spatchcocked and roasted to succulent perfection, the tender chicken steals the spotlight with its golden-brown, crispy skin and juicy, flavorful meat. But that's not all – this dish is generously accompanied by a vibrant array of farm-fresh vegetables, creating a symphony of colors and textures that'll leave you craving for more.

As we embark on this gastronomic journey, we'll explore the art of spatchcocking – a technique that ensures even cooking and enhances the overall taste of the chicken. With carefully selected veggies, rich in nutrients and natural goodness, this recipe promises a wholesome and balanced meal that caters to both health-conscious foodies and culinary enthusiasts alike.

Once you do, it is simple and I promise you'll want to make it often. It has become my favorite meal both for family Sunday dinners or dinner parties with another couple. (A nice oaked chardonnay pairs well with this or a pinot noir, Cotes-du-Rhone Villages, red or white burgundy, Beaujolais-Villages, or champagne).

This recipe is based on Natasha's Kitchen's Spatchcock Chicken Recipe. I have changed it to make it lower in fat and simpler. Watch her short video for technique.

Whether you're an experienced chef or a cooking novice, our step-by-step guide will lead you through the process, making it an enjoyable and rewarding experience in your own kitchen. Get ready to impress your family and guests with this irresistible Spatchcock Chicken and Vegetable Delight Recipe that's sure to become a cherished favorite in your home. Let's gather our ingredients and embark on a culinary journey that will awaken your taste buds and nourish your body with every delicious mouthful!

This is using a half sheet baking pan. See how crowded the veggies are? I recommend using a larger two thirds sized one so that the vegetables aren't as crowded.

I've made this a dozen times and I have learned that if the chicken weighs 4 to 4 1/4 pounds the chicken and the vegetables will cook to perfection at the same time. If the chicken weighs more than that you will need to 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.

You will need parchment paper and a foodservice quality rimmed baking sheet.

Parchment paper will make cleanup easier. Lift the chicken off the sheet pan when its done, then lift the parchment paper and pour the cooked veggies in a bowl. Toss the parchment. I also use parchment to cook fish in. Here is a en papillote technique and recipe for white fish with tomatoes, olives and capers I learned in a French cooking class.

It is best to use a larger size baking sheet called a TWO THIRDS size. That way the chicken and all the vegetables fit perfectly on the one sheet pan.

And if you do not already have a microplaner to zest the lemon, this is the time to get one. It's that one kitchen gadget that you never knew you HAVE TO have! I also use mine for parmesan, ginger, garlic, nutmeg and chocolate.

Sheet Pan Extra Large


Order the XL size which is a 2/3 sheet pan, larger than a 1/2 sheet for roasting vegetables. This ensures there is lots of room around the vegetables so they can roast evenly.

Buy on Amazon
Sheet Pan Extra Large

Microplane Classic Zester Grater


This tool is indispensable! The blade is designed with a specific tooth set that takes the flavorful rind directly off the citrus fruit. Grate parmesan into fluffy mounds that melt quickly and look beautiful when treating yourself of family to rustic bowls of pasta.

Buy on Amazon
Microplane Classic Zester Grater

Parchment Paper Extra Wide Non Stick Roll 18" X 50


This is extra wide parchment paper that can be used on your 2/3 XL sheet pan. Quick, healthy, mess free nonstick surface. Makes clean-up fast and easy.

Buy on Amazon
Parchment Paper Extra Wide Non Stick Roll 18

Ingredients for the Chicken

  • 4 pound to 4 1/4 pound whole chicken. Allow the raw chicken to sit at room temp for 30 min before putting in the oven for even baking. If it weighs more than that you will need to put the chicken in and set a timer for 15 minutes. When the timer goes off THEN spread the veggies on the pan and then continue to bake.* 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 and the veggies will be overcooked
  • 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 or salted 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 with a teaspoon of Herbes de Provence and also 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
  • 3 tsp lemon zest, if you love the flavor of lemon, feel free to use more (Wash the lemon well, dry it and use a microplaner)
  • 2 Tbsp lemon juice
  • 1 tsp salt
  • 1/8 tsp black pepper

Ingredients for Vegetables:

Tip: Make sure the vegetables are cut to approximately the same size.

  • 2 lbs medium red potatoes scrubbed and quartered or petite red or yellow potatoes, halved
  • 24 oz Brussels sprouts trimmed and halved (same size as your potatoes) I have found that the size varies on the Brussels Sprouts I buy
  • 3 medium carrots peeled and cut to the same size as the halved Brussels Sprouts and potatoes
  • 3 Tbs Olive or Canola Oil
  • 1 tsp Kosher salt
  • Optional: I have also added lemon zest to the oil

Get the chicken out of the fridge and allow it to sit for thirty minutes.

In a small mixing bowl, combine the flavored butter ingredients: butter, olive oil, herbs, garlic, lemon zest, lemon juice, 1 tsp salt and pepper. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter.

Cut up the vegetables to be approximately the same size and toss with 3 Tbsp oil and 1 tsp Kosher salt in a large bowl. Set aside.

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.

Flip the chicken over breast side up and set on a parchment-lined, rimmed baking TWO THIRDS Size sheet. (I recommend using a larger two thirds sized one so that the vegetables aren't as crowded.) 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.

Using a small spoon or your clean fingers, 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. This is the fun part!

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.

Bake uncovered until instant read thermometer reads 160F 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.

Spatchcock Chicken and Vegetables

See all the flavorful herbs under the skin?


Categories:   COOKBOOK 

Tags:   #recipes

Shop on Amazon

Active Nutrition is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a way for websites to earn advertising revenues by advertising and linking to Amazon. 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 of course. This is a way to support me and my work every time you shop at no cost to you.

Connect with Maria