Garlicky Roasted Spatchcock Chicken

Removing a chicken’s backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat and golden crisp skin in less time than roasting a whole bird. You can roast this chicken in a sheet pan (pan with low sides) with vegetables and potatoes so that you have a 1 pan meal. The chicken roasted this way is delicious!

Ingredients

  • 1 (5-lb.) whole chicken
  • 4 garlic cloves, chopped
  • 1 teaspoon kosher salt
  • 6 tablespoons (3 oz.) salted butter, softened
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided
  • 3/4 teaspoon black pepper, divided
  • 12 ounces small red new potatoes, halved
  • 8 ounces small carrots with tops, trimmed
  • 8 ounces Brussels sprouts, trimmed and halved

How to Make It

Step 1

Preheat oven to 450°F. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don’t burn. Most butchers will do this (butterfly) the chicken for you!

Step 2

Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.

Step 3
Bake the chicken in a preheated oven for 10 minutes. Remove the pan from the oven and reduce the heat to 400 degrees. Arrange the potatoes and carrots around the chicken; return chicken to the oven and bake for 20 minutes. Arrange the brussels sprouts around the chicken and spread the remaining 2 tablespoons of the garlic mixture on chicken skin. Return to oven and bake until a meat thermometer inserted in the thickest portion of the chicken reads 165 degrees, about 20  minutes. Drizzle with lemon juice and let stand for 10 minutes before carving chicken and serve.